Pasta with Roasted Vegetables and Cream Cheese

Indulge in the comforting flavors of Pasta with Roasted Vegetables and Cream Cheese, a hearty yet wholesome dish that's perfect for any occasion. This recipe combines tender al dente pasta with a medley of caramelized roasted vegetables—zucchini, red bell pepper, cherry tomatoes, and red onion—all lightly seasoned with Italian herbs for a burst of Mediterranean flavor. The velvety cream cheese sauce, enhanced with grated Parmesan and a splash of pasta water, effortlessly coats every bite, adding a creamy richness that’s utterly satisfying. Quick to prepare in just 45 minutes, this vibrant pasta dish is perfect for weeknight dinners or casual gatherings, and it’s beautifully finished with fresh basil for a fragrant touch. It’s a delicious way to enjoy nutrient-packed vegetables and a creamy indulgence in one irresistible bowl.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams pasta (penne, fusilli, or your choice)
• 1 medium zucchini
• 1 large red bell pepper
• 200 grams cherry tomatoes
• 1 small red onion
• 3 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams cream cheese
• 60 milliliters milk
• 40 grams grated Parmesan cheese
• 5 leaves fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Bring a large pot of salted water to a boil for the pasta.

Step 3

Slice the zucchini and red bell pepper into bite-sized pieces. Cut the red onion into thin wedges and halve the cherry tomatoes.

Step 4

Place the prepared vegetables on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper, and toss to coat.

Step 5

Spread the vegetables into a single layer and roast in the preheated oven for 20–25 minutes, until they are lightly browned and tender.

Step 6

While the vegetables are roasting, cook the pasta in the boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.

Step 7

In a small saucepan over low heat, combine cream cheese and milk, stirring until smooth and creamy. If the mixture is too thick, add a splash of pasta cooking water to loosen it.

Step 8

Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.

Step 9

In a large mixing bowl, combine the cooked pasta, roasted vegetables, and cream cheese sauce. Toss to coat the pasta evenly.

Step 10

If the sauce is too thick, add a bit more of the reserved pasta cooking water until you reach your desired consistency.

Step 11

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 12

Serve the pasta warm, garnished with fresh basil leaves, if desired.

Nutrition Facts

Serving size	(1210.2g)

Amount per serving	% Daily Value*
Calories	1592.3

Total Fat 94.1g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 5.6g
Cholesterol 146.6mg	0%
Sodium 5268.3mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 15.2g	0%
Total Sugars 38.9g
Protein 48.4g	0%

Vitamin D 27.2IU	0%
Calcium 738.1mg	0%
Iron 4.5mg	0%
Potassium 1765.1mg	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: 52.4%

Protein: 12.0%

Carbs: 35.7%