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Hey there, pasta lovers! If you’re craving a creamy, comforting dish with a touch of smokiness and sweetness, then this Creamy Roasted Vegetable Pasta is exactly what you need! The roasted veggies, blended into a silky smooth sauce, make for an unforgettable pasta dish that’s both flavorful and satisfying. Bonus this sauce can also double as a soup! Whether you’re in the mood for a cozy dinner or looking for a new veggie-packed recipe to try, you’ve come to the right place.
Method
Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This step is crucial for roasting the vegetables to perfection, allowing them to soften and develop a rich, caramelized flavor. The high heat helps bring out the natural sweetness of the veggies while giving them a slightly smoky edge.
Prepare the Vegetables
Next, prepare your vegetables. Chop the zucchini into bite-sized pieces, quarter the onion, and chop the red and yellow peppers into chunks. For the Campari tomatoes, simply cut them in half. Don’t forget to peel and crush the garlic cloves. Place all of these vegetables onto a baking sheet, making sure they’re spread out evenly. Drizzle generously with olive oil, ensuring each piece is coated. Sprinkle the Italian seasoning, red pepper flakes, salt, and pepper over the veggies, then toss them together to ensure the seasoning is evenly distributed. This will give the vegetables great flavor as they roast.
Roast the Vegetables
Now, place the prepared baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes, or until they are tender and have started to caramelize slightly. You’ll know they’re done when the veggies look soft and slightly golden. Keep an eye on them as they cook and let the aroma fill your kitchen. This is where the magic happens, turning ordinary vegetables into a deliciously flavorful base for your sauce.
Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions, which usually takes about 8-10 minutes, depending on the type of pasta. Once cooked, drain the pasta, but be sure to reserve a little bit of the pasta water. This starchy water will be helpful for creating the perfect sauce later. Set the pasta aside and keep it warm.
Blend the Sauce
Once the vegetables are roasted to perfection, carefully transfer them into a blender. Add the heavy cream (or for a vegan alternative, pasta water or vegetable broth). Blend everything together until smooth and creamy. The roasted vegetables will turn into a rich, velvety sauce that’s full of flavor. Don’t forget to scrape down the sides of the blender to ensure everything gets blended to a silky consistency.
Combine Pasta and Sauce
Now that your sauce is ready, it’s time to bring everything together. Pour the creamy roasted vegetable sauce over the cooked pasta. Toss gently to combine, making sure each piece of pasta is coated with the rich sauce. Taste your creation and adjust the seasoning if needed feel free to add a little more salt, pepper, or red pepper flakes to suit your taste.
Serve
Once everything is well combined, serve the pasta hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil. The cheese adds a deliciously salty contrast to the creamy sauce, and the basil brings a burst of fresh flavor that complements the roasted vegetables perfectly.
Necessary Tools
- Baking sheet
- Blender
- Large pot (for pasta)
- Strainer
- Spoon for tossing
Creamy Roasted Vegetable Pasta
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1 zucchini, chopped
1 lb campari tomatoes
1 red pepper, chopped
1 yellow pepper, chopped
1 small yellow onion, quartered
4 cloves garlic
Olive oil, for drizzling
2 tsp Italian seasoning
1 tsp red pepper flakes
Salt and pepper to taste
1 lb pasta
1/4 cup heavy cream (sub for pasta water or veggie broth for a vegan version)
Parmesan cheese, for serving
Fresh basil, for serving
Directions
- Preheat the oven Start by setting your oven to 425°F (220°C). This ensures that your vegetables roast to perfection, getting sweet and smoky.
- Prepare the veggies Arrange your zucchini, tomatoes, red pepper, yellow pepper, onion, and garlic on a baking sheet. Drizzle generously with olive oil and season with Italian seasoning, red pepper flakes, salt, and pepper. Give everything a good toss to ensure it’s all evenly coated.
- Roast the vegetables Pop the baking sheet in the oven and let the veggies roast for 20-25 minutes, or until they’ve softened and started to caramelize a little. You’ll know they’re done when they smell AMAZING!
- Cook the pasta While the veggies are roasting, bring a large pot of water to a boil. Add a generous pinch of salt, and cook the pasta according to the package instructions. Once it’s done, drain the pasta, but keep a bit of the pasta water for later!
- Blend the sauce Once the vegetables are roasted, add them to your blender along with the heavy cream (or pasta water/veg broth for a vegan version). Blend until everything is smooth and creamy.
- Combine pasta and sauce Pour the creamy vegetable sauce over the cooked pasta. Toss it all together until the pasta is fully coated in the delicious sauce. Taste it, and add more seasoning if needed!
- Serve Dish up your pasta and top with freshly grated Parmesan cheese and a sprinkle of fresh basil.
Notes
- When roasting vegetables, make sure to check them halfway through. If they’re browning too quickly, you can give them a quick stir or cover them with foil for the last few minutes of roasting to avoid burning.
- Don’t forget to save some of your pasta water before draining! It’s a secret ingredient to making the sauce extra silky.
Serving Suggestions
- Pair this creamy roasted vegetable pasta with a side salad of mixed greens and a tangy vinaigrette for a well-rounded meal.
- You can also serve it with some crusty garlic bread for a little extra comfort.
- If you’re looking for a protein boost, toss in some grilled chicken or chickpeas to keep it plant-based.
Fun Fact
Did you know that roasting vegetables brings out their natural sweetness? The heat causes the sugars in the veggies to caramelize, giving them a richer, deeper flavor. This is why roasted veggies make such a fabulous base for sauces like this one!
Conclusion
This Creamy Roasted Vegetable Pasta is the ultimate comfort food packed with roasted veggies and made creamy with just the right amount of richness. The bonus? It’s super simple to make and can even work as a soup if you’re feeling cozy. Whether you’re making it for dinner or meal prepping for the week, this dish is sure to become a favorite. Plus, with the option to make it vegan, it’s a great choice for everyone at the table. Enjoy, and happy cooking!
