Hidden Veg Pasta – Food & Home Magazine

Ingredients

• 3 tomatoes, cut into quarters
• 4 small baby marrows, chopped
• ½ onion, cut into wedges
• 200 g baby carrots, tops removed
• 1 red pepper, deseeded and chopped
• 2 garlic cloves, chopped
• 1 ½ tsp dried basil
• 2 tbsp olive oil
• ¾ cup cream
• Penne pasta, cooked
• 1-2 cups Grated white cheddar cheese for topping