Creamy Vegan Roasted Veggie Rigatoni
A comforting and creamy vegan rigatoni pasta with oven-roasted vegetables and dairy-free cream cheese—perfect for a wholesome and delicious dinner.
This Creamy Vegan Roasted Veggie Rigatoni is the perfect balance of flavor and nutrition. Roasted bell peppers, eggplant, cherry tomatoes, and garlic bring a natural sweetness and depth of flavor, while vegan cream cheese makes the sauce rich and satisfying. It’s a plant-based comfort dish that’s easy to prepare and perfect for weeknight dinners or meal prepping. The roasted vegetables paired with al dente rigatoni create a wholesome and filling meal that everyone will love—even meat lovers!
Ingredients
Nutritional Information
- Calories: 480
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 65g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 10g
Directions
1. Preheat the oven
Preheat your oven to 200°C (400°F).
2. Prepare the vegetables
Place the chopped bell peppers, cherry tomatoes, eggplant, and halved garlic bulb into a large baking dish.
3. Season the vegetables
Drizzle with olive oil and season with salt and black pepper. Toss everything to coat the vegetables evenly.
4. Add the vegan cream cheese
Place the vegan cream cheese block in the center of the vegetable mixture.
5. Cover and roast
Cover the baking dish with aluminum foil and roast for 40 minutes.
6. Uncover and roast again
Remove the foil and roast uncovered for an additional 10 minutes.
7. Cook the rigatoni
While the vegetables are roasting, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
8. Mix the veggies and cream cheese
Remove the garlic cloves from their skins, mash the roasted garlic, and mix it well with the roasted vegetables and cream cheese until creamy.
9. Add the pasta
Add the cooked rigatoni to the veggie and cream cheese mixture. Stir until everything is well combined.
10. Garnish and serve
Garnish with freshly chopped parsley and serve immediately.
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