Hidden Vegetable Marinara with Penne and Parmesan Breadcrumbs

Bring a large pot of salted water to a boil for the pasta.

Wash, peel, and roughly chop 2 medium carrots. Wash, trim ends, and roughly chop 1 medium zucchini. Wash, remove seeds, and roughly chop 1 medium red bell pepper. Peel and quarter 1 small yellow onion. Peel 3 cloves of garlic.

Add all chopped vegetables and garlic to a food processor and pulse until finely minced but not pureed.

Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the minced vegetable mixture and cook for 8-10 minutes, stirring occasionally, until softened and most liquid has evaporated.

Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to caramelize slightly.

Add 14 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1 tbsp honey. Stir to combine.

Reduce heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until thickened and flavors have melded.

While the sauce simmers, cook 8 oz penne pasta according to package directions until al dente, usually 9-11 minutes. Reserve 1/2 cup pasta water before draining.

For the parmesan breadcrumbs: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup panko breadcrumbs and toast, stirring frequently, for 3-4 minutes until golden brown.

Remove breadcrumbs from heat and stir in 3 tbsp grated parmesan cheese.

Taste the sauce and adjust seasoning with salt and pepper as needed.

Drain the pasta and return it to the pot. Add the marinara sauce and toss to combine. If sauce is too thick, add a splash of reserved pasta water.

Tear or roughly chop 1/4 cup fresh basil leaves.

Serve the pasta topped with the parmesan breadcrumbs, remaining grated parmesan cheese, and fresh basil.