Meet the creamiest roasted vegetable pasta sauce! This Creamy Vegetable Pasta Sauce features sweet, caramelized vegetables and cream cheese for a luscious, veggie-loaded sauce.
We love secret veggies around here! Well, really, we just love veggies.
And when they're roasted and blended into a super creamy sauce, even better!
This creamy vegetable pasta sauce is perfect for using up leftover vegetables. And is a mostly hands-off recipe.
Roast the veggies. Throw them into a blender with some cream cheese. And then toss with your favorite pasta!
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Why I love this Vegan Broccoli Pasta Sauce
- Veggie forward - this sauce is packed with vegetables!
- Customizable - pick you favorite veggies or throw in whatever veggies you need to use up
- Nutritious pasta recipe - with secret vegetables, disguised in a creamy sauce, this dish is full of micronutrients.
- Dietary needs - this creamy pasta is easily vegan, gluten-free, dairy-free, plant-based, oil-free, and sugar-free
- Packed with flavor - roasted vegetables and rich cream cheese create a beautifully deep flavor
Ingredient Notes & Substitutions
- Veggies: onion, carrots, zucchini, cauliflower, tomatoes. Feel free to sub similar vegetables or more/less of a vegetable based on what you have.
- Extra Virgin Olive Oil: just a bit of oil can help get a nice flavor on the veggies. This recipe can be completely oil free - see my notes below.
- Salt & Pepper
- Cream Cheese: I used vegan cream cheese - my favorite is Kroger's Simple Truth brand.
- Nutritional Yeast: for delicious cheesy flavor. You could also use vegan parmesan (or regular parm if you aren't vegan).
- For garnish: chopped fresh parsley optional
Pasta: I used rigatoni. Almost any pasta shape will work here. See notes below for gluten-free.
Step-By-Step Instructions
Step 1. Preheat the oven to 425°F.
Step 2. Place the veggies on a foil-lined baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss a few times to distribute the oil and spices. Roast for 45-55 minutes, until soft.
Step 3. During the last 20 minutes of cooking, bring a pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 of cup pasta water. Then transfer the pasta to a large bowl.
Step 4. When veggies are done, carefully transfer them to a blender, using the foil as a funnel. Add the cream cheese and nutritional yeast. Blend until smooth.
Step 5. Pour the vegetable sauce over the pasta. Stir, adding the pasta water to thin the sauce as desired - I used almost the full cup.
Step 6. Serve with a garnish of chopped fresh parsley.
Serving Suggestions
This pasta is great on its own, but it's also great with protein added in!
Protein. I recommend my seitan chicken - prep the chicken before making the pasta, then stir in the chickens at the end. You could also make vegan meatballs as a twist on spaghetti and meatballs. A store-bought protein like Abbot's chick'n, chorizo, or beef would also be great in this dish.
Sides. If you're feeling extra, serve with my vegan garlic bread.
FAQ & Expert Tips
I recommend any short pasta. Shapes like penne, rigatone, rotini, gemelli, etc. will all be great!
Other vegetables that would work: broccoli, yellow squash, butternut squash, acorn squash, or even a bean like edamame.
If you want to use a green like spinach, wait until the last 5-10 minutes of roasting to add the greens.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Add protein. I recommend my seitan chicken. Or a store-bought protein like Abbot's.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us fresh seasonal produce to nourish our bodies. Amen.
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📖 Recipe
Creamy Vegetable Pasta Sauce (using roasted veggies)
Equipment
Ingredients
- 1 Medium Yellow Onion sliced
- 2 Medium Carrots peeled and sliced
- 2 Medium Zucchini sliced into rounds
- 1 Small Head Cauliflower broken into florets
- 1 Cup Cherry Tomatoes
- 1 Tablespoon Extra Virgin Olive Oil optional *see notes for oil free
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Cup Cream Cheese I used vegan cream cheese
- ¼ Cup Nutritional Yeast optional (can use parmesan if not vegan)
- 1 Pound Pasta of choice I used rigatoni - almost any shape will work well; including gluten free *see notes
- For garnish: chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F.
- Place the veggies on a foil-lined baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss a few times to distribute the oil and spices. Roast for 45-55 minutes, until soft.
- During the last 20 minutes of cooking, bring a pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 of cup pasta water. Then transfer the pasta to a large bowl.
- When veggies are done, carefully transfer them to a blender, using the foil as a funnel. Add the cream cheese and nutritional yeast. Blend until smooth.
- Pour the vegetable sauce over the pasta. Stir, adding the pasta water to thin the sauce as desired - I used almost the full cup.
- Serve with a garnish of chopped fresh parsley.
Notes
Nutrition
Nutrition information is an estimate.
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