This delicious and easy vegetable pasta is packed with vegetables and flavor. The fun part is that the vegetables are mostly hidden, making this perfect for picky eaters while secretly adding quite a few vegetables in!
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Why You’ll Love This Recipe
This vegetable pasta is one of my favorite easy pasta recipes which contains a whopping 250 grams (9 oz) of vegetables per serving! They are blended into a creamy sauce so it’s perfect for kids who aren’t particularly fond of eating their vegetables.
Recipe Ingredients
The secret to this delicious creamy vegetable pasta is the homemade roasted vegetable sauce. Instead of adding chopped vegetables directly to the pasta, you roast it all in the oven until tender and slightly caramelized.
Here’s what goes in:
- red bell peppers – these add sweetness and a beautiful color to the sauce
- cherry tomatoes – roasting tomatoes brings out their natural sweetness and gives the sauce a delicious tomato flavor
- red onion – roasting the onion also makes them much sweeter
- carrots – gives the sauce some extra vegetables and adds to the sweetness
- garlic – you use a whole head of garlic in this sauce, but because it is also roasted the garlic becomes deliciously soft and mellow.
Once everything is roasted you simply blend the vegetables with a bit of cream, fresh basil and some pasta water. If you love the flavor of roasted vegetables, make sure to also check out my roasted tomato soup.
How To Serve Vegetable Pasta
My favorite way to serve this roasted vegetable pasta is with some creamy burrata, toasted pine nuts and of course plenty of fresh basil. The burrata adds creaminess and the pine nuts give the dish a little crunch. It’s delicious served with some homemade focaccia or a crusty baguette.
Of course the pasta with vegetables is delicious as it is. No need to add anything else. I love adding extra vegetables in my pasta dishes. Check out my pasta with mushrooms or this easy pumpkin lasagna.
Tips and Variations
One of the best things about this vegetable pasta is how incredibly versatile it is. Swap out ingredients or try any of the variations below:
- Use different vegetables. Zucchini, butternut squash or eggplant would all work really well in the sauce. Just keep in mind that changing the vegetables might change the flavor too.
- Make it dairy-free. Replace the cream with a plant-based cooking cream and leave out the burrata for an easy dairy-free alternative
- Add extra protein. This recipe is vegetarian but you can easily add some grilled chicken, shrimps or chickpeas for a more filling version.
- Change the pasta. I used fusilli here as it is perfect for catching the creamy sauce, but penne, rigatoni or spaghetti work well too.
- Add some spice. Add a pinch of red pepper flakes to the vegetables before roasting.
- Add Parmesan. A little freshly grated Parmesan is delicious with almost any kind of pasta!
FAQ Vegetable Pasta
Can I make the vegetable pasta sauce ahead of time?
Absolutely! You can roast and blend the vegetables up to 3 days in advance. Store the sauce in an airtight container in the refrigerator and reheat it when you’re ready to cook the pasta. Add a splash of water if the sauce has thickened too much.
Can I freeze roasted vegetable pasta sauce?
Yes! This vegetable pasta sauce freezes well. For the best results, freeze the blended roasted vegetables before adding the cream. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and stir in the cream before serving.
What vegetables are best for vegetable pasta?
Bell peppers, tomatoes, carrots, onions, and garlic make a delicious combination because they become naturally sweet when roasted. You can also experiment with zucchini, eggplant, or butternut squash.
Can I make this vegetable pasta without cream?
Yes. The blended roasted vegetables already create a fairly thick sauce. You can leave out the cream and add a little extra reserved pasta water to achieve your preferred consistency. The sauce won’t be quite as rich, but it will still be delicious.
How do I store leftover vegetable pasta?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if necessary. Store any burrata separately and add it just before serving.
Ingredients
- 2 red bell peppers
- 3 medium carrots
- 1 medium red onion
- 500 gram cherry tomatoes
- 1 whole head garlic
- 2 tsp dried oregano
- 1 tsp paprika
- 200 gram whole wheat or whole grain fusilli pasta
- 50 ml light cooking cream (or heavy cream)
- 1 handful fresh basil
- Olive oil (salt, and black pepper, to taste)
- Burrata cheese
- Toasted pine nuts
- Extra fresh basil
- Equipment
Equipment
- Large baking sheet
- Immersion blender or food processor
- Large pot
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C), using the conventional oven setting.
- Remove the stems and seeds from the bell peppers and cut them into large pieces. Peel the carrots and cut them into chunks. Peel the red onion and slice it into rings.
- Arrange the bell peppers, carrots, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and sprinkle with the dried oregano, paprika, salt, and black pepper. Toss to coat.
- Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, sprinkle with salt, and wrap loosely in aluminum foil. Place the wrapped garlic on the baking sheet with the vegetables.
- Roast the vegetables for approximately 30–45 minutes, or until everything is tender and lightly caramelized. The exact roasting time will depend on the size of your vegetable pieces.
- Toward the end of the roasting time, cook the fusilli in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Transfer the roasted vegetables to a deep container or blender. Carefully squeeze the soft roasted garlic cloves out of their skins and add them to the vegetables.
- Add the cream, fresh basil, and about ½ cup of the reserved pasta water. Blend with an immersion blender or food processor until smooth and creamy. Add more pasta water as needed until the sauce reaches your preferred consistency.
- Combine the cooked pasta with the roasted vegetable sauce and toss until evenly coated. Taste and adjust the seasoning if needed.
- Divide the vegetable pasta among four plates. Top with burrata, toasted pine nuts, and extra fresh basil, if desired. Serve immediately and enjoy!
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