Name: Creamy Vegan Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 141.75g cherry tomatoes; 2 medium bell peppers; 99.22g mushrooms, quartered (approx. 3.5 oz or 100g); ½ medium zucchini; 1 onion; 1 whole garlic head, top trimmed; 29.57ml olive oil (2 tbsp); 5g Italian seasoning (1 tsp); Salt and black pepper to taste; 30g vegan cream cheese; 16g tomato paste (1 tbsp); 1 handful fresh basil; 283.5g pasta for 4 servings; 14.79ml reserved pasta water (1 tbsp); Fresh basil leaves, for garnish; Chili flakes (optional, to taste)

Directions

1. Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, arrange the cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic head (cut side up). Drizzle with olive oil, then sprinkle Italian seasoning, salt, and black pepper. Toss to coat. Roast for 25–30 minutes, or until vegetables are soft and slightly charred.

2. Blend the Sauce

Once roasted, squeeze the soft garlic cloves out of their skins and into a blender. Add the roasted vegetables, vegan cream cheese, tomato paste, and fresh basil. Blend until smooth. Taste and adjust seasoning if needed.

3. Cook the Pasta

Cook the pasta according to package instructions until al dente. Reserve a tablespoon of the pasta water before draining.

4. Combine and Heat

Pour the blended sauce into a pan over medium heat. Add the cooked pasta and toss to combine. Use the reserved pasta water to adjust the sauce consistency as needed. Heat for 2–3 minutes until warmed through.