This creamy veggie-packed pasta (vegan) is ready in under 40 minutes. The perfect dish for those nights when you want something hearty but don’t want to spend hours in the kitchen. Packed with fresh veggies, a luscious creamy sauce, and a dash of cheesy goodness, this dish is so easy and versatile that you can make it your own with whatever veggies and cheese you have on hand.
I 💛 carbs + veggies 👆🏼
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Quick pasta dishes are my go-to for mid-week meals. Like spicy Thai pasta, pesto pasta, or pepper and cheese pasta.
This Creamy vegetable pasta is a quick dinner to whip up. Want to sneak more veggies into your meals? Or are you just craving something creamy and comforting, then this vegetarian creamy pasta is perfect for you.
Serve it with a side salad or some garlic bread, and you’ve got yourself a winner.
❤️ WHY THIS RECIPE WORKS
Easy to Adapt: This creamy vegetable pasta recipe can easily be adapted. Whether you're a vegan, vegetarian, or gluten-free.
Easy to Make! This recipe is straightforward to prepare, making it perfect for a quick meal.
Totally Creamy: The coconut cream (or your preferred alternative) makes the sauce rich and delicious.
Packed with Veggies: You’re blending the roasted veggies into the sauce, so it’s a sneaky way to pack in more nutrients (great for picky eaters!).
🍝 A FEW PASTA RECIPES TO TRY NEXT TIME
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
ONIONS:
Red or brown/yellow onions. You can use shallots if you like. The onions add a ton of flavor especially when roasted.
RED BELL PEPPERS:
AKA red capsicums.
GARLIC CLOVES:
Roasting garlic with the skin on leads to a milder, slightly sweet flavor. Once roasted, squeeze the roasted garlic out of its skin into the blender for a creamy texture.
TOMATOES:
Cherry tomatoes or whole tomatoes.
OLIVE OIL:
I like to use a good quality oil.
NUTRITIONAL YEAST:
This adds a hint of cheesiness. You can omit it if you don't have it on hand.
COCONUT CREAM:
If you're not a fan of coconut cream, you can substitute it with unsweetened almond milk. You can also use heavy cream.
SALT AND PEPPER TO TASTE
PASTA OF CHOICE:
Use your favorite pasta, gnocchi (like I have in this recipe), or even gluten-free pasta or spiralized veggies.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preparing the Vegetables:
- Preheat your oven to 400°F (200°C).
- Line a baking tray with parchment paper, and combine quartered red onions, red peppers, cherry tomatoes, and garlic cloves (with the skin left on).
- Drizzle the vegetables with olive oil, ensuring they are well coated. Sprinkle with a pinch of salt and black pepper.
- Roast the vegetables in the oven for about 25-30 minutes or until they are tender and slightly charred. Make sure to toss the veggies halfway through the cooking process.
2. Blending:
- Once the veggies are roasted, let them cool slightly.
- Peel or squeeze the roasted garlic out of its skin and transfer all the roasted vegetables to a blender.
- Add nutritional yeast to the blender.
- Add the coconut milk.
- Blend the mixture until smooth, creating a velvety sauce.
3. Bringing in Creaminess:
- Warm a pan up over medium heat.
- Pour the blended veggie mixture into the pan.
- Stirring gently to incorporate.
- Season the sauce with salt and black pepper according to your taste preferences. Allow the flavors to meld and the sauce to thicken slightly.
4. Pasta Time
- Cook your favorite pasta according to the package instructions. Any type of pasta works wonderfully with this creamy veggie sauce.
- Once the pasta is cooked al dente, drain it, but reserve half a cup of pasta water. Add the cooked pasta to the pan.
- Toss the pasta in the sauce until each strand is coated in the luscious creaminess.
- You can add a splash of pasta water at a time to the sauce if it's too thick.
SERVING SUGGESTIONS
Garnish your Creamy Veggie Pasta with a sprinkle of nutritional yeast, parmesan cheese, fresh herbs like basil or parsley, and an extra drizzle of olive oil for that final touch of richness.
📝 TIPS AND TRICKS
Cheese It Up: Not a fan of nutritional yeast? Leave it out. Add more cheese like Parmesan or mozzarella for garnish.
Cream Alternatives: Not into coconut? Swap it for unsweetened almond milk. Regular cream works too if you're not keeping it dairy-free.
Even Baking: Ensure even roasting by spreading the vegetables in a single layer on the baking sheet. Crowding can lead to steaming instead of roasting.
Garlic Prep: Roasting garlic with the skin on leads to a milder, slightly sweet flavor. Squeeze the roasted garlic out of its skin into the blender for a creamy texture and rich taste.
Choosing Pasta: Opt for pasta shapes with nooks and crannies to catch and hold the creamy sauce. Fusilli, penne, or farfalle work well. I have used soft, fluffy gnocchi.
❓FAQS
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or roasted tofu can be excellent protein additions.
How can I make this dish spicier?
If you enjoy a bit of heat, add red pepper flakes to the sauce or sprinkle them over the finished dish. Adjust the quantity based on your spice preference.
Do I need to remove the skin from the bell peppers?
I don't because it's time-consuming but if you would like to remove the skin then you definitely can.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD: The veggie sauce can be made ahead and refrigerated. Reheat it gently on the stovetop and combine it with freshly cooked pasta when ready to serve.
STORAGE: Store any leftover creamy veggie pasta in an airtight container in the refrigerator.
REHEATING: Reheat on the stovetop or in the microwave, adding a splash of water or milk to maintain creaminess.
FREEZING: This sauce freezes well for up to 3 months.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
CREAMY VEGGIE PASTA (VEGAN)
- Total Time: 10 min Prep Time + 30 min Bake Time = 40 min Total Time
- Yield: 4 1x
- Diet: Vegan
Description
This creamy veggie-packed pasta (vegan) is ready in under 40 minutes. The perfect dish for those nights when you want something hearty but don’t want to spend hours in the kitchen. Packed with fresh veggies, a luscious creamy sauce, and a dash of cheesy goodness, this dish is so easy and versatile that you can make it your own with whatever veggies and cheese you have on hand.
Ingredients
2 medium onions, chopped (red or yellow onions)
2 red bell peppers (120 g each)
3-4 garlic cloves (leave the skin on!)
1 cup cherry tomatoes (or regular tomatoes)
3-4 tablespoons olive oil
2 tablespoons nutritional yeast (hello, cheesy flavor without the dairy!)
1 cup coconut cream (swap it for unsweetened almond milk, or regular cream if you prefer)
Salt and pepper to taste
12-ounce pasta of choice (use your favorite pasta, gnocchi, as I have in this recipe, or even gluten-free pasta or spiralized veggies.)
Instructions
- Preparing the Vegetables: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper, and combine quartered red onions, red peppers, cherry tomatoes, and garlic cloves (with the skin left on). Drizzle the vegetables with olive oil, ensuring they are well coated. Sprinkle with a pinch of salt and black pepper.
- Roast the vegetables in the oven for about 25-30 minutes,or until they are tender and slightly charred. Make sure to toss the veggies halfway through the cooking process.
- Blending: Once the veggies are roasted, let them cool slightly. Peel or squeeze the roasted garlic out of its skin and transfer all the roasted vegetables to a blender. Add nutritional yeast to the blender. Add the coconut milk. Blend the mixture until smooth, creating a velvety sauce.
- Warm a pan up over medium heat. Pour the blended veggie mixture into the pan. Stirring gently to incorporate. Season the sauce with salt and black pepper according to your taste preferences. Allow the flavors to meld and the sauce to thicken slightly.
- Cook the Pasta: Cook your favorite pasta according to the package instructions. Any type of pasta works wonderfully with this creamy veggie sauce. Once the pasta is cooked al dente, drain it, but reserve half a cup of pasta water.
- Add the cooked pasta to the pan. Toss the pasta in the sauce until each strand is coated in the sauce. You can add a splash of pasta water at a time to the sauce if it's too thick.
- Garnish your Creamy Veggie Pasta with a sprinkle of nutritional yeast, parmesan cheese, fresh herbs like basil or parsley, and an extra drizzle of olive oil for that final touch of richness.
Notes
Even Baking: Ensure even roasting by spreading the vegetables in a single layer on the baking sheet. Crowding can lead to steaming instead of roasting.
Garlic Prep: Roasting garlic with the skin on leads to a milder, slightly sweet flavor. Squeeze the roasted garlic out of its skin into the blender for a creamy texture and rich taste.
Cream Alternatives: Not into coconut? Swap it for unsweetened almond milk, or regular cream works too if you're not keeping it dairy-free.
Cheese It Up: Not a fan of nutritional yeast? Leave it out. Add more cheese like Parmesan or mozzarella for garnish.
- Category: Main Course, Sauces
- Method: Baking
- Cuisine: Italian
Nikki says
Let me know if you have any questions. Nikki