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Creamy Roasted Veggie Pasta Recipe

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3.9 from 33 reviews

This Creamy Roasted Veggie Pasta features a vibrant medley of roasted vegetables tossed in a luscious vegan cream cheese sauce, flavored with fresh basil and Italian herbs. Perfectly paired with your choice of tagliatelle, penne, farfalle, or spaghetti, this dish is a comforting and nutritious meal that balances creamy textures with bold, fresh flavors.

  • Total Time: 50 minutes
  • Yield: 3-4 servings

Ingredients

Vegetables

  • 3 medium tomatoes, halved
  • ½ red bell pepper
  • ½ yellow or orange bell pepper
  • ½ zucchini, chopped
  • 1 small red onion, quartered
  • 1½ tbsp olive oil
  • 1 cup cherry tomatoes

Seasoning Mix

  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp Italian herb blend
  • ¼ tsp chili flakes (optional)

Sauce Base

  • ¾ cup vegan cream cheese
  • A handful of fresh basil
  • 1 cup vegetable broth

Pasta

  • 6-7 oz tagliatelle nests or pasta of choice (penne, farfalle, or spaghetti)

Instructions

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Halve the tomatoes, chop the zucchini, quarter the onion, and slice the bell peppers. Place all these vegetables along with the cherry tomatoes in a large mixing bowl.
  2. Season and Roast: Drizzle the olive oil over the mixed vegetables. Sprinkle salt, black pepper, garlic powder, Italian herb blend, and optional chili flakes evenly. Toss well to coat all pieces. Spread the vegetables on a baking tray in a single layer and roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized.
  3. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  4. Prepare the Creamy Sauce: In a blender or food processor, combine the roasted vegetables (reserve some cherry tomatoes if desired for garnish), vegan cream cheese, fresh basil, and vegetable broth. Blend until smooth and creamy.
  5. Combine and Serve: Pour the creamy roasted vegetable sauce into a large pan over medium heat. Warm gently, then add the cooked pasta, tossing well to coat. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with reserved cherry tomatoes and fresh basil leaves if desired.

Notes

  • You can substitute the vegan cream cheese with cashew cream for a nutty flavor.
  • Use gluten-free pasta to make the dish gluten-free.
  • Roasting vegetables enhances their natural sweetness and adds depth to the sauce.
  • This recipe is perfect for a quick weeknight dinner and can be made ahead and reheated.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/creamy-roasted-veggie-pasta-recipe/