Indulgent Veggie Cavatappi Pasta with No Cream!

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.

3. Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.

4. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.

5. Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)

6. Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.

7. Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.

Blender

I recommend using a high powered blender such as a such as a Vitamix®. I find regular blenders like a Ninja® do not have the ability to create a smooth texture.