This Creamy Roasted Vegetable Pasta is a wholesome, plant-based dish bursting with vibrant flavors and textures.
Packed with fiber-rich vegetables, plant-based protein, and healthy fats from cashew cream, it’s both nutritious and satisfying.
Low in saturated fat yet rich in vitamins, this recipe is perfect for quick weeknight dinners, meal prep, or cozy comfort food with a healthy twist.
Creamy Roasted Vegetable Pasta
Equipment
- 1 large casserole dish
- 1 pasta pot
- Measuring Cups and Spoons
- Knife and chopping board
Ingredients
- 1 bell pepper chopped
- 1 cup artichoke hearts quartered or chopped
- 1½ cups cherry tomatoes halved
- 1 yellow onion diced
- 1 head garlic top sliced off
- 1 handful spinach
- 1 zucchini chopped
- 2 sprigs fresh thyme
- ½ cup sun-dried tomatoes chopped
- 1 tbsp tomato paste
- Olive oil to taste
- Salt to taste
- Pepper to taste
- 3 cups farfalle pasta dry
- ¼ cup cashew cream or vegan cream cheese
- Vegan parmesan optional, for topping
Instructions
- Preheat and Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for slow-roasting vegetables. While the oven warms up, gather all your vegetables, herbs, and seasonings so the preparation process is smooth and efficient.
- Chop and Prepare Vegetables: Carefully wash all vegetables under cold running water. Chop the bell pepper into bite-sized pieces, ensuring even sizes for uniform roasting. Quarter or finely chop the artichoke hearts for balanced texture. Halve or chop the cherry tomatoes for juiciness. Dice the yellow onion finely, and slice the top off the garlic head, exposing the cloves inside. Chop the zucchini into small pieces and keep the spinach whole for roasting.
- Assemble Vegetables in the Casserole Dish: In a large casserole dish, arrange the bell pepper, artichoke hearts, cherry tomatoes, diced onion, sliced garlic head, zucchini, and spinach. Scatter the chopped sun-dried tomatoes evenly across the vegetables. Add the tomato paste directly to the mixture for a richer flavor base. Place the sprigs of fresh thyme on top for an aromatic infusion while roasting.
- Season and Add Creaminess: Drizzle olive oil generously over the vegetables, ensuring a light but even coating. Sprinkle salt and freshly ground black pepper liberally to enhance the natural flavors of the vegetables. Add the cashew cream (or vegan cream cheese), gently stirring so it blends partially with the vegetables but still melts during roasting, creating a rich texture.
- Cover and Roast Vegetables: Cover the casserole dish tightly with foil to trap moisture. Place the dish in the preheated oven and roast for approximately 1 hour. This slow roasting process allows the vegetables to caramelize and soften completely while infusing them with deep flavors. The garlic should turn golden and tender, releasing its aroma into the dish.
- Prepare Pasta: While vegetables roast, bring a large pot of salted water to a boil. Add the dry farfalle pasta and cook according to the package instructions until al dente (firm to the bite but not hard). Reserve 1 cup of pasta water before draining, as it will be used to help create the creamy sauce. Drain pasta and set aside.
- Release Roasted Garlic Flavor: Once the vegetables are tender and caramelized, carefully remove the casserole dish from the oven. Let it cool slightly so it’s safe to handle. Using your fingers or a small spoon, squeeze the softened garlic cloves out of their skins directly into the roasted vegetable mixture. This adds a gentle, roasted garlic flavor that blends beautifully with the sauce.
- Create the Creamy Sauce: Gently stir the roasted vegetables and garlic together. Gradually add reserved pasta water, one ladle at a time, stirring until a luscious, creamy sauce forms. Continue until you achieve the desired consistency — creamy but not too runny. This process allows the sauce to fully absorb the flavors of the roasted vegetables.
- Combine Pasta and Sauce: Add the cooked farfalle pasta to the casserole dish with the creamy roasted vegetables. Toss everything together until the pasta is evenly coated with the sauce. Taste and adjust seasoning with extra salt and pepper if needed. This step ensures each bite delivers a perfect balance of flavor and texture.
- Serve with Finishing Touches: Serve the Creamy Roasted Vegetable Pasta hot, garnished with vegan parmesan if desired. Optionally, sprinkle extra fresh thyme for an herbal note. Pair with crusty bread or a side salad for a complete meal. Enjoy a delicious, nutrient-rich, plant-based dinner that’s as satisfying as it is healthy.
Notes
- For best flavor, use fresh vegetables and ripe cherry tomatoes.
- Cashew cream can be substituted with vegan cream cheese or blended silken tofu for a slightly different texture.
- Reserve pasta water to adjust sauce consistency.
- Roasting vegetables low and slow enhances their natural sweetness and flavor.
- Adjust seasoning gradually — roasted vegetables naturally concentrate flavors.
Chef’s Secrets For Perfect Pasta
The magic of this recipe lies in slow roasting and layering flavors.
Roasting vegetables at a moderate temperature allows them to caramelize, releasing natural sweetness while retaining texture.
Squeezing roasted garlic directly into the dish infuses the sauce with a rich, mellow depth.
Reserving pasta water is key — it helps achieve a creamy consistency without adding heavy fats.
For the best plant-based cream, soak cashews overnight before blending with a touch of lemon juice for extra tang.
This recipe is adaptable feel free to add seasonal vegetables to keep it fresh year-round.
Serving Suggestions To Enhance Flavor
Serve this creamy roasted vegetable pasta as a wholesome main dish accompanied by a light side salad or warm artisan bread.
Sprinkle with freshly chopped herbs such as basil or parsley for extra freshness.
For a protein boost, add grilled tofu, chickpeas, or tempeh.
This pasta also pairs beautifully with a crisp white wine or sparkling water with a slice of lemon.
It’s perfect for family dinners, date nights, or even batch cooking for easy weekday meals.
Storage Tips For Best Quality
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To maintain texture, slightly undercook the pasta when first preparing so it doesn’t become mushy when reheated.
Reheat gently in a skillet over low heat with a splash of pasta water or plant-based milk to restore creaminess.
You can also freeze the pasta in individual portions for up to a month — simply thaw in the refrigerator overnight before reheating.
Avoid reheating in a microwave for long periods, as it may dry out the sauce.
Frequently Asked Questions
1. Can I use other pasta types instead of farfalle?
Absolutely. Any short pasta such as penne, rigatoni, or fusilli works well, as these shapes hold the creamy sauce beautifully. Adjust cooking time according to package instructions to ensure the pasta is perfectly al dente.
2. Is this recipe gluten-free?
Yes — simply use gluten-free pasta instead of traditional farfalle. Ensure all other ingredients, such as tomato paste and cashew cream, are certified gluten-free for safety.
3. Can I prepare this recipe in advance?
Yes. You can chop vegetables and prepare the cashew cream a day before.
Store chopped vegetables in the refrigerator in an airtight container and roast fresh when ready to cook. Assemble the dish just before serving to retain freshness.
4. How can I make this recipe lower in fat?
To reduce fat content, use less olive oil when roasting and opt for unsweetened cashew cream or blended silken tofu instead of cream cheese.
Adding more vegetables will also keep it lighter while boosting fiber and nutrients.
5. What can I add for extra protein?
For extra plant-based protein, stir in cooked chickpeas, lentils, or cubes of baked tofu before serving. These additions pair beautifully with the roasted vegetables while keeping the dish wholesome and filling.
