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If you're on the lookout for a dish that combines vibrant flavors, hearty textures, and a bounty of nutrition, look no further than creamy roasted veggie pasta. This delightful recipe is not only a feast for the eyes but also a celebration of the vegetables you love. Roasting the veggies brings out their natural sweetness and depth of flavor, while the creamy sauce ties everything together in a delicious harmony. Whether you’re a busy professional, a parent trying to sneak in more nutrients, or a culinary enthusiast looking for a new favorite, this pasta dish is versatile, satisfying, and perfect for any occasion.

Creamy Roasted Veggie Pasta

Discover the delicious and nutritious creamy roasted veggie pasta that celebrates vibrant flavors and wholesome ingredients. This versatile dish combines perfectly roasted vegetables like cherry tomatoes, zucchini, and bell peppers with a rich, creamy sauce that can be easily adapted to fit vegan or vegetarian diets. Quick to prepare, it's ideal for busy nights or special occasions, offering endless customization to suit your taste preferences. Enjoy a delightful meal that’s both satisfying and health-conscious!
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Ingredients
  

8 oz (230g) pasta of your choice (penne or spaghetti work well)

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 medium bell pepper, diced (any color)

1 small red onion, chopped

4 cloves garlic, minced

2 tbsp olive oil

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a vegan option)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 tsp dried oregano

1 tsp dried basil

Fresh basil leaves for garnish

Crushed red pepper flakes (optional, for heat)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Vegetables:

      - On a large baking sheet, toss the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic with olive oil. Season with salt, pepper, oregano, and basil. Spread the vegetables in a single layer.

        - Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.

          Cook the Pasta:

            - While the veggies are roasting, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

              Make the Creamy Sauce:

                - In a large skillet over medium heat, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined. If using coconut cream, combine it with the cheese (or nutritional yeast), stirring until creamy.

                  - If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

                    Combine Everything:

                      - Add the roasted vegetables to the creamy sauce and gently mix. Then, fold in the cooked pasta, ensuring everything is well coated.

                        Season and Serve:

                          - Taste and adjust seasoning with salt, pepper, or crushed red pepper flakes if desired.

                            - Serve hot, garnished with fresh basil leaves on top.

                              Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4-6