Go Back
Creamy roasted veggie pasta with colorful roasted vegetables.

Creamy Roasted Veggie Pasta

A quick and comforting pasta dish featuring roasted vegetables and a creamy sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz Pasta of your choice (whole-wheat, chickpea, lentil, or blend) Choose based on family preference.
  • 2 tbsp Olive oil For tossing and roasting veggies.
  • 2 cups Bell peppers, chopped Any color.
  • 1 medium Zucchini, chopped Cooks quickly.
  • 2 cups Broccoli florets Roast for a crisp-tender texture.
  • 2 cloves Garlic, minced For enhanced flavor.
  • 1 cup Vegetable broth Adds savory depth.
  • 1/2 cup Coconut cream or cashew cream For the creamy sauce.
  • to taste Salt and pepper To taste.
  • 1/4 cup Fresh basil or parsley, chopped For garnish.
  • 1 tbsp Lemon zest or juice (optional) To brighten the dish.
Optional Add-ons
  • 1/4 cup Nutritional yeast For a cheesy flavor.
  • 1/2 tsp Red pepper flakes or smoked paprika For added heat.
  • 1/4 cup Sunflower seeds or toasted pine nuts For crunch.
  • 1/2 cup Sliced olives or artichoke hearts For a Mediterranean twist.
  • 1 cup Cooked white beans, chickpeas, or edamame For added protein.
  • 2 cups Baby spinach or arugula Stir in for extra greens.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash and chop the bell peppers, zucchini, and broccoli into similar-sized pieces.
  2. In a large bowl, drizzle the chopped vegetables with olive oil, add the minced garlic, and season with salt and pepper. Toss to coat.
Roasting the Vegetables
  1. Spread the veggies on a baking sheet and roast for 18–22 minutes until golden and tender, flipping halfway through.
Cooking the Pasta
  1. While the veggies are roasting, bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve about 1 cup of the pasta water, then drain.
Building the Sauce
  1. In a large skillet, combine the roasted vegetables and drained pasta. Pour in the vegetable broth and cream. Stir gently and simmer for 2–4 minutes.
  2. Adjust sauce consistency with reserved pasta water if necessary.
Final Touches
  1. Taste and adjust seasoning. Stir in nutritional yeast and lemon zest or juice before serving.
  2. Sprinkle with fresh herbs and nuts before serving.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of broth. Avoid overcrowding the roasting sheet for best results.