Go Back
Creamy Roasted Veggie Pasta is a delightful dish that captures the essence of comfort food while incorporating the vibrant flavors of fresh, roasted vegetables. This recipe is an ideal choice for busy weeknights when time is of the essence, yet you still want to indulge in a wholesome meal. It also shines at cozy dinner parties, where its colorful presentation and rich flavors can impress guests without requiring hours of labor in the kitchen.

Creamy Roasted Veggie Pasta

Discover the delightful experience of Creamy Roasted Veggie Pasta, a dish that perfectly blends comfort with nutrition. Ideal for busy weeknights or cozy gatherings, this recipe features vibrant roasted vegetables that elevate the flavors and add a colorful twist. With customizable options for various dietary needs, including vegetarian and vegan choices, this pasta becomes a wholesome meal that satisfies every palate. Enjoy easy preparation and a deliciously creamy sauce that brings everything together for a truly savory delight. Dive into this recipe and explore the fun of creating a comforting dish that everyone will adore!
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta (penne or fusilli works well)

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 cup broccoli florets

3 cloves garlic, minced

3 tbsp olive oil

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 cup heavy cream (or a dairy alternative)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves for garnish

Optional: Red pepper flakes for added spice

Instructions
 

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

    Prepare the Vegetables: In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, broccoli, and minced garlic. Drizzle with 2 tablespoons of olive oil, oregano, basil, salt, and pepper. Toss until the vegetables are well coated.

      Roast the Vegetables: Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized.

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

          Make the Creamy Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted vegetables and stir for a minute. Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy vegetable sauce. Toss gently to combine, allowing the pasta to soak up the flavors. Adjust salt and pepper to taste.

              Serve: Divide the pasta into bowls, garnish with fresh basil leaves, and sprinkle with optional red pepper flakes for added zing. Enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4