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–+ servings

Hidden Veggie Pasta with Homemade Mini Meatballs (Gluten Free Comfort Food!)

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Servings: 6

Ingredients

  • 2 cups pasta I used Jovial Foods brown rice rotini
  • 1 red bell pepper halved
  • 1 yellow onion halved
  • 4 Roma tomatoes halved
  • 2 carrots chopped
  • 4 large garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp Italian seasoning
  • Salt & Pepper
  • 1/2 cup heavy cream
  • 1 cup pasta water -reserved from once your pasta finishes boiling
  • 1/4 cup grated Parmesan cheese
  • 6 fresh basil leaves chopped

For serving:

  • Fresh parsley finely chopped
  • Additional grated Parmesan cheese
  • Red Pepper Flakes for an optional kick

Mini Meatballs

  • 3/4 lb ground beef feel free to use the full pound, it just makes a ton when you're making them mini!
  • 1/3 cup cracker or bread crumbs
  • 1 egg
  • 1 tbsp grated parmesan
  • 1 minced garlic clove
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Roast the Vegetables - chop veggies and add to baking sheet
  • Toss in olive oil, then sprinkles spiced overtop
  • Bake at 400°F for 35-45 minutes, until soft and slightly caramelized on top
  • While the veggies are roasting make meatballs
  • Combine all ingredients to a large bowl, mix well, and roll into mini balls, about 3/4" for true mini shape
  • When veggies are done, bake meatballs at 400 for 10min (longer if you opt for larger meatballs)
  • Transfer the roasted vegetables to a blender.
  • Add heavy cream and blend until smooth and set aside
  • Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
  • Place a large skillet over medium heat
  • Add the blended sauce and about 1/2 cup of the reserved pasta water and stir
  • Add the cooked pasta, 2 tbsp Parmesan cheese, an mix
  • Allow to simmer about 5 min, as it will thicken slightly
  • Stir in the chopped basil leaves
  • Serve with fresh parmesan and chopped parsley and enjoy