Creamy Roast Veggie Pasta

Indulge in the vibrant flavors of this Creamy Roast Veggie Pasta, a comforting yet wholesome dish that’s perfect for busy weeknights or casual entertaining. This recipe combines tender penne or fusilli pasta with a luscious sauce made from oven-roasted zucchini, red bell pepper, cherry tomatoes, and red onion, blended to silky perfection with garlic, heavy cream, Parmesan cheese, and fresh basil. The vegetables are caramelized to enhance their natural sweetness, creating a depth of flavor that’s irresistibly rich and satisfying. Finished with a touch of dried oregano and a sprinkle of grated Parmesan, this creamy pasta is a delightful fusion of roasted goodness and creamy indulgence. Easy to prepare and ready in under an hour, this dish will quickly become a go-to favorite for family dinners or meatless Monday meals.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Penne or Fusilli Pasta
• 1 medium Zucchini
• 1 large Red Bell Pepper
• 250 grams Cherry Tomatoes
• 1 medium Red Onion
• 4 cloves Whole Garlic Cloves
• 4 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 200 milliliters Heavy Cream
• 50 grams Parmesan Cheese, grated
• 10 leaves Fresh Basil Leaves
• 0.5 teaspoons Dried Oregano

Directions

Step 1

Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.

Step 2

Chop the zucchini and red bell pepper into bite-sized chunks. Halve the cherry tomatoes. Peel the red onion and cut it into wedges. Leave the garlic cloves whole but with the skin on.

Step 3

Spread the prepared vegetables and garlic onto the baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, and dried oregano, and toss gently to coat. Roast in the preheated oven for 25 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.

Step 4

While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 5

Once the vegetables are roasted, remove the garlic cloves and squeeze the soft garlic paste out of their skins into a blender. Add the roasted vegetables, heavy cream, Parmesan cheese, and half of the fresh basil leaves to the blender. Blend until smooth. Add in reserved pasta water gradually if needed to reach a creamy consistency.

Step 6

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Pour the blended sauce into the skillet and warm through for 2–3 minutes.

Step 7

Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is fully coated in the creamy roasted vegetable sauce.

Step 8

Divide the pasta among serving plates or bowls, garnish with the remaining fresh basil leaves, and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1456.5g)

Amount per serving	% Daily Value*
Calories	2233.1

Total Fat 143.9g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 250mg	0%
Sodium 5174.7mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 35.4g
Protein 51.5g	0%

Vitamin D 0IU	0%
Calcium 715.7mg	0%
Iron 6.9mg	0%
Potassium 1787.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 9.4%

Carbs: 31.7%