Sneak in those veggies with this incredibly creamy and delicious pasta! Roasting the vegetables brings out their natural sweetness, while blending them with cheese creates a velvety sauce that's packed with nutrients like Vitamin A from the carrots and pumpkin. Even the pickiest eaters will be asking for seconds!
chopped
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Preheat your air fryer to 200°C. Chop the red pepper, pumpkin, red onion, and carrots into bite-sized pieces. Quarter the tomatoes.
Place the chopped red pepper, pumpkin, red onion, carrots, and tomatoes in the air fryer basket. Drizzle with extra virgin olive oil and season with salt and black pepper. Roast for 15-20 minutes, or until tender and slightly caramelised.
While the vegetables are roasting, cook the pasta according to package instructions. Reserve 150ml of the pasta cooking water before draining.
Once the vegetables are roasted, transfer them to a blender. Add the reserved pasta cooking water and the grated cheese. Blend on high speed until completely smooth and creamy. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
Add the blended vegetable and cheese sauce to the cooked and drained pasta. Stir well to coat all the pasta evenly. Serve immediately and enjoy your hidden vegetable pasta!
For an extra boost of flavour, add a clove of garlic to the vegetables before roasting.
If you don't have an air fryer, you can roast the vegetables in a conventional oven at 200°C for 25-30 minutes, or until tender.
Feel free to experiment with other vegetables like courgette or aubergine for different flavour profiles.