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Hidden Veggie Pasta is a creamy, flavorful vegan dish that makes sneaking extra vegetables into your dinner effortless and delicious. Roasting a mix of cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic lends natural sweetness and depth to a sauce base made smooth and rich with vegan cream cheese, tomato paste, and fresh basil. It’s a comforting meal that comes together in about 40 minutes, perfect for busy weeknights or casual family dinners where everyone can enjoy extra nutrients without noticing.
I first made this during a week of trying to eat more plants and less processed food. Now it’s a regular favorite and everyone in the family asks for seconds, even the kids who normally avoid their veggies.
Ingredients
- Cherry Tomatoes: roast until blistered for a juicy, sweet base
- Bell Peppers: add bright color and subtle sweetness, choose firm peppers without soft spots
- Mushrooms: quartered for earthiness and extra umami
- Zucchini: contributes moisture and smoothness, choose firm and fresh
- Onion: builds savory depth, yellow or sweet onions work best
- Whole Head of Garlic: roasting softens and caramelizes the cloves, mellowing the pungency
- Olive Oil: helps vegetables roast evenly and adds richness
- Italian Seasoning: a blend of herbs like oregano and thyme to elevate the dish’s aroma
- Salt and Black Pepper: essential for balancing all the flavors
- Vegan Cream Cheese: brings creaminess without dairy, look for a brand with a mild flavor
- Tomato Paste: intensifies the tomato flavor and thickens the sauce
- Fresh Basil: adds a fragrant, fresh finish to the sauce and garnish
- Pasta: 10 ounces of your choice, regular or gluten-free both work well
- Reserved Pasta Water: used to adjust sauce consistency for perfect coating
- Fresh Basil Leaves: for garnish and additional herbaceous notes
- Chili Flakes: optional, for a subtle kick
Step-by-Step Instructions
- Roast the Vegetables:
- Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and the whole garlic head with the top trimmed on a baking sheet. Drizzle all with olive oil and sprinkle Italian seasoning, salt, and pepper evenly over them. Toss everything well to ensure even coating. Roast for 25 to 30 minutes, until the veggies are tender and have slightly charred edges. This roasting step develops sweetness and depth that a raw sauce can’t match.
- Blend the Sauce:
- Allow the roasted vegetables to cool slightly so they blend smoothly. Squeeze the roasted garlic cloves out from their papery skins into a blender. Add all the roasted vegetables along with vegan cream cheese, tomato paste, and fresh basil leaves. Blend at high speed until the mixture becomes silky and creamy. Taste and season with additional salt or pepper as needed.
- Cook the Pasta:
- Prepare your pasta according to package directions, cooking it until it is al dente. Just before draining, scoop out one to two tablespoons of the pasta cooking water and set it aside. This starchy liquid helps loosen and bind the sauce later so it hugs every strand of pasta perfectly.
- Combine and Serve:
- Pour the blended veggie sauce into a pan set over medium heat. Add the cooked pasta and toss well to combine thoroughly. Use the reserved pasta water in small increments to adjust the sauce’s texture to your liking — slightly thinner sauces cling better and feel lighter. Gently warm the mixture, stirring constantly for about two to three minutes to marry the flavors and heat through.
- Garnish and Serve:
- Serve the pasta hot, topped with fresh basil leaves for a burst of herbaceous freshness. If you enjoy a little spice, sprinkle chili flakes on top to taste.
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My favorite part of this dish is the roasted garlic. Once roasted, it turns soft and sweet, blending seamlessly into the sauce to elevate every bite. It reminds me of family dinners where we’d sit around talking about our day, sharing this comforting pasta that felt like a warm hug on a cool evening.
Storage Tips
Keep leftovers in an airtight container refrigerated for up to three days. When reheating, add a splash of water or plant-based milk to loosen the sauce and keep it creamy. Reheat gently on the stove or in the microwave to avoid drying out the pasta.
Ingredient Substitutions
If you can’t find vegan cream cheese, a smooth silken tofu or cashew cream works as a creamy alternative. For a bit of bite, swap out the Italian seasoning for fresh oregano and thyme. You can replace cherry tomatoes with sun-dried tomatoes soaked briefly to soften, though the flavor will be more concentrated.
Serving Suggestions
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Pair this pasta with a crisp green salad dressed lightly with lemon vinaigrette for a well-rounded meal. A side of crusty bread or garlic bread made with olive oil works well for soaking up the extra sauce. You can also sprinkle some toasted pine nuts or vegan Parmesan for extra texture and richness.
Frequently Asked Questions
- → How does roasting vegetables affect the flavor?
Roasting intensifies the natural sweetness of vegetables and adds a subtle char, deepening the overall flavor of the sauce.
- → Can I use different vegetables for this pasta?
Yes, you can swap or add vegetables based on preference, like eggplant or carrots, but roasting times may vary.
- → How do I adjust the sauce consistency?
Add reserved pasta water gradually while mixing until the sauce reaches your desired smoothness and coating ability.
- → What type of pasta works best with this sauce?
Medium-sized pasta shapes such as penne, rigatoni, or spaghetti work well to hold the creamy vegetable sauce.
- → Can I prepare this dish gluten-free?
Absolutely, just substitute regular pasta for your favorite gluten-free variety without altering the cooking process.
- → Is there a way to increase the protein content?
Consider adding plant-based proteins like chickpeas, tofu, or meat substitutes to boost nutrient content.