400 calories; $3.00 / serving
My sometimes picky eaters are funny: they don’t mind the taste of veggies, but they prefer not to see them. Especially large chunks of them. This recipe looks like classic tuna mac, but it’s loaded with three different kinds of vegetables! WHERE ARE THEY, EVEN?!
- A few large carrots
- A butternut squash
- A head of cauliflower
- Cheddar cheese
- A can or two of tuna
- Your favorite shaped pasta
Chop the veggies into large chunks and boil them all together for about 20 minutes in a large pot of well seasoned water or broth. Once tender, scoop the veggies into a food processor to cool.
Add the pasta to the veggie water and boil until cooked. While the pasta cooks, puree the cooled veggies, slowly ladling in some of the pasta water to thin it into a sauce.
Drain the pasta and set aside in a colander. Pour the veggie sauce back in the pot. Salt and pepper it, then stir in as much cheddar as you’d like! Drain the tuna and mix it into the cheese veggie sauce. Then add the cooked pasta and stir it all together.
Tip: the sauce freezes well, so if you’ve got too much sauce for the amount of pasta you made, take some out and throw it in the freezer before stirring in the tuna and pasta.
Vegetarian Option: Skip the tuna!