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This creamy, veggie-packed pasta (vegan) is ready in under 40 minutes. It's the perfect hidden veggie pasta sauce 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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💰 WHY THIS RECIPE IS BUDGET-FRIENDLY
🍝 A FEW PASTA RECIPES TO TRY NEXT TIME
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
📝 TIPS AND TRICKS
❓FAQS
MAKE-AHEAD, STORAGE, AND REHEATING

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.

Serve it with a side salad or some garlic bread, and you’ve got yourself a winner.

If you are looking for a meat pasta recipe, then I think you will love my spicy sausage pasta recipe.

💰 WHY THIS RECIPE IS BUDGET-FRIENDLY

Uses Affordable Veggies
Using budget-friendly vegetables like carrots is a great way to use cheaper produce and add nutrition without spending much.

Great for Using Leftovers
Got a half onion, wilting spinach, or that sad carrot at the back of the fridge? Hidden veggie pasta is perfect for using up odds and ends that might otherwise go to waste—which saves you money and reduces food waste. Win-win!

Reduces Meat Costs
By bulking up pasta sauces with veggies, you can use less meat (or skip it entirely!). That means fewer pricey proteins and more hearty, wholesome, plant-based meals.

🍝 A FEW PASTA RECIPES TO TRY NEXT TIME

Rigatoni Al Forna,

Mac and Cheese with Cheetos.

🥄 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).

Add chopped veggies to a baking tray. — **Add the veggies to a baking tray.**

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.

Remove from the oven once the veggies are cooked. — **Roast the veggies until tender.**

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:

Add the veggies to a blender with coconut cream and nutritional yeast. — **Add the veggies to a blender with the other ingredients and blend.**

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.

creamy veggie sauce in a blender. — **Once blended, pour into a pan to warm.**

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.

a bowl of creamy veggie pasta garnished with parsley.

❓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.

A plate of creamy veggie pasta sauce on gnocchi.

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 💚