Hidden Veggie Pasta Recipe (High Protein) is a practical kitchen recipe from Kiyaan Singh's ctrlshifteat kitchen, formatted for clear prep, cooking, and serving.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: American, Italian

Ingredients

  • 2 - 2 1/2 cups penne pasta (8 oz) ((or 3-3.5 cups cooked pasta))
  • 3 medium tomatoes (cubed (about 1½ cups))
  • 1 medium red bell pepper (cubed (about 1 cup))
  • 1 large carrot (diced)
  • 1 medium zucchini (chopped (about 1 cup) (or bottlegourd))
  • 1 small red onion (sliced)
  • 5-6 large garlic cloves
  • 2 teaspoons olive oil
  • salt and black pepper (to taste)
  • 1/2 cup paneer (Indian cottage cheese) ((or tofu, cottage cheese, cream, coconut cream))
  • 1 1/2 - 2 teaspoons dried oregano ((or Italian seasoning))
  • 1 teaspoon red chili flakes ((adjust to taste))
  • 1/2-3/4 cup water (or vegetable broth) ((for blending))
  • 1/4 -1/2 cup reserved pasta water
  • 1-2 tablespoons fresh parsley (or basil) (chopped)

Method

  1. Boil the pasta according to the packet instructions. Reserve some pasta water and set it aside.
  2. Add the diced vegetables to a baking tray in a single layer, then drizzle with olive oil and sprinkle with salt and pepper.
  3. Preheat the oven to 400°F (200°C), then roast the vegetables for 25-30 minutes, or until they are nicely roasted. Stirring about halfway through. Alternatively, Air Fry: at 375°F (190°C) for 15-20 minutes. Stovetop: You can also roast the veggies in a pan or skillet on the stovetop.
  4. Let the roasted veggies cool slightly, add them to the blender along with paneer (or cottage cheese, tofu, heavy cream, coconut cream), seasonings like oregano, red chili flakes, salt, and water (or vegetable broth). Blend until smooth. Note: For extra richness, you can use whole milk (or light coconut milk) instead of water while blending. For extra creamy sauce, add milk instead of water (broth).
  5. Add the blended, smooth sauce to a large saucepan or pot. Then add the boiled, and drained pasta to the sauce along with the reserved pasta water, and salt if required. Mix well and cook for 1-2 minutes. Serve with fresh parsley or basil and cheese on top. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.