Hidden Veggie Creamy Pasta
A rich and creamy pasta sauce made by roasting and blending vegetables for a wholesome, flavorful dish that even picky eaters will enjoy. Naturally vegan and packed with fresh herbs.
Equipment
- 1 oven Preheat to 400°F
- 1 baking tray For roasting vegetables
- 1 blender To blend sauce smooth
- 1 pot To cook pasta and combine sauce
Ingredients
- 5 oz cherry tomatoes
- 2 medium bell peppers chopped
- 3.5 oz mushrooms quartered
- ½ medium zucchini sliced
- 1 onion roughly chopped
- 1 whole head garlic top trimmed
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp vegan cream cheese
- 1 tbsp tomato paste
- 1 handful fresh basil
- 10 oz pasta penne, fusilli, or rigatoni recommended
- 1 –2 tbsp reserved pasta water
- Fresh basil leaves for garnish
- Chili flakes optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spread cherry tomatoes, bell peppers, mushrooms, zucchini, and onion on a baking tray and place the trimmed garlic head cut-side up.
- Drizzle vegetables with olive oil, sprinkle with Italian seasoning, salt, and pepper, then toss to coat evenly.
- Roast the vegetables for 25–30 minutes until soft and slightly caramelized.
- While vegetables roast, cook the pasta according to package instructions until al dente; reserve 1–2 tablespoons of pasta water before draining.
- Squeeze softened garlic cloves from skins into a blender. Add roasted vegetables, vegan cream cheese, tomato paste, and fresh basil.
- Blend until smooth and creamy, adding reserved pasta water gradually to achieve desired sauce consistency.
- Return drained pasta to the pot, pour the blended sauce over it, and toss until fully coated and heated through.
- Serve garnished with fresh basil leaves and optional chili flakes.
Notes
- Add a splash of lemon juice for brightness.
- Stir in spinach at the end for extra greens.
- Best with penne, fusilli, or rigatoni pasta.