Hidden Veggie Pasta Dish (Printer-Friendly)
A creamy vegan pasta featuring roasted vegetables and fresh basil for a rich, comforting meal.
# The Ingredients You'll Need:
→ Roasted Vegetables
01 -
5 oz cherry tomatoes
02 -
2 medium bell peppers
03 -
3.5 oz quartered mushrooms
04 -
½ medium zucchini
05 -
1 onion
06 -
1 whole head garlic, top trimmed
07 -
2 tbsp olive oil
08 -
1 tbsp Italian seasoning
09 -
Salt to taste
10 -
Black pepper to taste
→ Sauce
11 -
2 tbsp vegan cream cheese
12 -
1 tbsp tomato paste
13 -
1 handful fresh basil
→ Pasta
14 -
10 oz pasta
15 -
1–2 tbsp reserved pasta water
→ Garnish
16 -
Fresh basil leaves (a few sprigs)
17 -
Chili flakes (optional, to taste)
# Step-by-Step Instructions:
01 -
Preheat oven to 425°F. Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and whole garlic head on a baking sheet. Drizzle with olive oil, sprinkle Italian seasoning, salt, and pepper. Toss to coat evenly. Roast 25–30 minutes until tender and lightly charred.
02 -
Allow roasted vegetables to cool slightly. Squeeze garlic cloves from skin into a blender. Add roasted vegetables, vegan cream cheese, tomato paste, and fresh basil. Blend until smooth and creamy. Season with salt and pepper as needed.
03 -
Cook pasta following package directions until al dente. Reserve 1–2 tbsp pasta water before draining.
04 -
Heat blended sauce in a pan over medium heat. Add cooked pasta and toss gently to combine. Adjust consistency with reserved pasta water if needed. Warm for 2–3 minutes while stirring constantly.
05 -
Plate pasta hot, topped with fresh basil leaves and optional chili flakes for added heat.
# Extra Tips:
01 -
Roasting intensifies vegetable flavors, yielding a richer sauce. For added protein, incorporate chickpeas, tofu, or plant-based meat alternatives. For a gluten-free variation, use gluten-free pasta. Store leftovers refrigerated in an airtight container for up to three days; reheat gently with water or plant-based milk to loosen sauce.