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