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easy healthy roasted vegetables creamy pasta recipe
This easy, healthy, roasted vegetables creamy pasta recipe is the perfect vegan weeknight dinner recipe. It is the perfect weeknight dinner as it is a super simple recipe. The Pasta sauce is ideal for families; even picky eaters will love this meal.
This healthy creamy pasta recipe is simply delicious—nothing else to say. Jokes, of course; I have more to say. This roasted vegetable pasta recipe is super creamy, full of nutrition, extremely simple to make, full of flavors, and just the perfect meal for days when you want to keep the cooking at a minimum.
ingredients for the easy weeknight pasta recipe
- Bell pepper. They are an excellent source of vitamins A and C and fiber. Sometimes, I use more bell peppers as they are rich in flavor and add some sweetness to a meal.
- Eggplant. One of my favorite vegetables, it is high in antioxidants and rich in vitamins A and C.
- Zucchini. A good source of fiber, folate, Vitamin B6, and potassium. The vegetable has many health benefits, such as improving eye health, preventing cancer, and helping with diabetes management.
- Onion. I use red onions for this recipe, but you can also use yellow onions.
- Garlic. Many garlic cloves provide excellent flavor, but don’t worry—the garlic won’t dominate. It harmonizes very well with the other ingredients.
- Basil leaves. The basil leaves will add some freshness to the perfect pasta dish.
- Cashews. The cashews are a very important ingredient. They make the sauce super creamy.
- Tomato paste. The tomato paste will add the perfect flavor to the sauce.
- Spices. Thyme, Oregano, Paprika - that’s it.
- Olive oil. Organic, high-quality native olive oil.
how to make the perfect vegan creamy pasta sauce
- Soak the cashews in water.
- Chop the vegetables into smaller pieces and put them on a baking sheet. Drizzle some olive oil and sea salt on top. Bake for about 30 minutes.
- Cook your favorite pasta.
- Remove the cashews from the water. Take the baking sheet out of the oven.
- Add the roasted vegetables to a blender. Add basil leaves, spices, salt, cashews, olive oil, and tomato paste.
- Blend until everything is smooth and creamy.
- Mix the pasta with the sauce.
- Ready to serve!
how to store the vegan pasta sauce
The creamy sauce can be stored in glass containers/jars in the fridge for about a week and is the perfect meal prep pasta recipe.
If you’re storing the pasta with the sauce, it will last about three days in the fridge.
If you’re storing the pasta with the sauce, it will last about three days in the fridge.
3 tips for the easy, perfect weeknight dinner
- If the weeknight pasta meal doesn’t need to be vegan, serve the simple pasta recipe with Parmigiano Reggiano cheese or feta on top. It tastes amazing.
- Serve the pasta dish with fresh basil leaves on top to make it extra fresh.
- You can cook the pasta sauce ahead and simply cook the pasta before serving. On a busy weeknight, you will only spend 10 minutes in the kitchen.
- Make sure to use fresh and rich flavored vegetables, as they are a main source of flavor.
other amazing pasta recipes
Cooking-Mode
easy healthy roasted vegetables creamy pasta recipe
Preptime: 3min
Cooktime: 32min
Waittime:0min
Totaltime:35min
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Ingredients for the recipe:
| 2 | red bell pepper |
| 1 | zucchini |
| 1 | eggplant |
| 2 | medium-sized red onion |
| 5 | garlic clove |
| 40g | cashews |
| 1handful | basil leaves |
| 2tbsp | tomato paste |
| 1tsp | paprika |
| 2tsp | oregano |
| 2tsp | thyme |
| salt | |
| 50ml | olive oil |
| 500g | penne (or your favorite pasta |
- Soak the cashews in water.
- Preheat the oven to 200°C (392 °F).
- Wash the vegetables.
- Cut the Bell pepper into big cubes.
- Remove the end parts of the Zucchini and cut the zucchini into big pieces.
- Remove the crown of the eggplant in cut it into big cubes.
- Peel the onions and garlic cloves.
- Cut the onion in halves.
- Spread all the cut pieces on a baking sheet. Drizzle some of the olive oil over, but not all! Sprinkle some salt on top.
- Put the baking sheet in the middle of your oven and bake for 30 minutes.
- In the meantime, cook your favorite pasta, as the instruction says.
- Take the baking sheet from the oven and add the roasted vegetables to a blender.
- Remove the cashews from the water and add to the blender.
- Add tomato paste, thyme, paprika, oregano, salt, olive oil, and fresh basil leaves.
- Blend for about 2 minutes or until smooth and creamy.
- Pour the sauce over the pasta and mix well together.
- Ready to serve!
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
