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Hearty Vegetable Pasta

16 servings


  • 1 (16 ounce) package whole grain penne pasta
  • 1 medium onion
  • ½ pound carrots, or combination of carrots and winter squash
  • 2 Tablespoons canola oil
  • 1 (26 ounce) jar marinara sauce
  • 1 (10 ounce) package firm tofu
  • 1⁄3 cup milk
  • ¼ teaspoon salt
  • Dash of ground nutmeg
Hearty Vegetable Pasta


  1. Cook pasta using package directions. Prepare sauce while pasta cooks.
  2. Peel and rinse onion.
  3. Dice onion into ¼ inch pieces.
  4. Rinse, peel, and grate carrots.
  5. In a large skillet over medium low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
  6. Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
  7. Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
  8. Pour in milk. Stir to combine.
  9. Pour sauce over cooked, drained pasta. Just before serving, add salt and nutmeg. Stir.

Chef’s notes:

  • Look for jarred sauce that does not have added sugar.

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