Veggie-Licious Rigatoni

READY IN: 40mins
Recipe by White Rose Child

Even the most ardent young veggie-haters will gobble up their veggies disguised in this tomatoey sauce. Come to think of it, so will I.... From the Calciyum cookbook.

Top Review by Um Safia

I made this as part of Recipe of the Week in the Kid Friendly forum. This pasta is delicious & although I used cubes chicken breast instead of the tofu, I kept the rest of the recipe the same. The whole family enjoyed this - especially the kids - aged 6 years & 16 months! Thanks for posting this great recipe :)

Ingredients Nutrition

Directions

  1. Place the carrots and onion in a steamer basket in a large pot with a small amount of water. Bring to a boil, lower heat, and let steam 5 minutes.
  2. Add the bok choy and beans and let steam 10 minutes more, till well softened (but not mushy!).
  3. Transfer the vegetables, any remaining steaming water, crushed tomatoes and tomato paste to a food processor. Blend till fairly smooth, still slightly chunky. Scrape the mixture into a medium pot. As you bring it to a simmer, add the tofu, parsley, garlic, oregano, bay leaves, salt and pepper.
  4. Cover and simmer 15-20 minutes. Meanwhile, cook your rigatoni in a large pot.
  5. Pour the sauce into the drained pasta, mix it up and serve!(No need for salad!).
  6. This also reheats well.

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