Hidden Veggie Pasta Dish
A creamy vegan pasta featuring roasted vegetables and fresh basil for a rich, comforting Italian meal that's easy to prepare and packed with flavor.
Equipment
- 1 baking sheet
- 1 blender
- 1 saucepan or large pan
Ingredients
- 5 oz cherry tomatoes
- 2 medium bell peppers
- 3.5 oz quartered mushrooms
- ½ medium zucchini
- 1 onion
- 1 whole head garlic top trimmed
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tbsp vegan cream cheese
- 1 tbsp tomato paste
- 1 handful fresh basil
- 10 oz pasta
- 1 –2 tbsp reserved pasta water
- Fresh basil leaves a few sprigs
- Chili flakes optional, to taste
Instructions
- Preheat oven to 425°F. Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and whole garlic head on a baking sheet.
- Drizzle vegetables with olive oil, sprinkle Italian seasoning, salt, and pepper, then toss to coat evenly.
- Roast vegetables for 25–30 minutes until tender and lightly charred.
- 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 to the blender, and blend until smooth and creamy.
- Season sauce with salt and pepper as needed.
- Cook pasta according to package directions until al dente. Reserve 1–2 tablespoons of pasta water before draining.
- Heat the blended sauce in a pan over medium heat.
- Add cooked pasta to the sauce and toss gently to combine.
- Adjust sauce consistency with reserved pasta water if needed, warming for 2–3 minutes while stirring.
- Serve pasta hot, topped with fresh basil leaves and optional chili flakes.
Notes
- Roasting vegetables enhances their depth of flavor.
- Add chickpeas, tofu, or plant-based meat for extra protein.
- Use gluten-free pasta for a gluten-free option.
- Store leftovers refrigerated in an airtight container for up to three days.
- Reheat gently with water or plant-based milk to loosen the sauce.