Name: creamy roasted veggie pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g penne pasta; 2 cups broccoli florets; 1 cup cherry tomatoes, halved; 1 red bell pepper, sliced; 1 zucchini, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tbsp fresh basil, chopped; 1 tbsp lemon juice

creamy roasted veggie pasta

Published on October 09, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

25 min

Servings

Craving comfort without the heaviness? This Creamy Roasted Veggie Pasta blends caramelized autumn vegetables with a silky cashew‑based sauce, delivering depth, nutrition, and pure satisfaction. The recipe is quick enough for a weeknight dinner yet impressive enough for guests. Roast the veggies first to unlock sweet, smoky flavors, then toss everything together for a glossy, velvety finish that coats every strand of pasta. It’s a plant‑forward dish that feels indulgent, making it perfect for anyone seeking a wholesome, crowd‑pleasing meal.

Why You'll Love This Recipe

✓ Full‑Flavor Depth: Roasting the carrots, zucchini, and red pepper creates caramelized sugars that add a rich, smoky backbone to the sauce.

✓ Creamy without Dairy: Soaked cashews blend into a silky sauce, providing healthy fats and protein while keeping the dish vegan.

✓ One‑Pan Simplicity: Roast, blend, and toss—all in under 45 minutes, leaving minimal cleanup for busy evenings.

1 cup raw cashews Soak in hot water 15 min; substitute almond butter for a smoother texture.

2 cups mixed vegetables (zucchini, red pepper, carrots) Cut into uniform bite‑size pieces for even roasting.

2 tbsp olive oil Divided – half for roasting, half for sauce.

1 clove garlic, minced Adds aromatic depth without overpowering.

½ cup vegetable broth Low‑sodium preferred; water can replace if needed.

¼ cup nutritional yeast Provides a cheesy note; optional for dairy‑free.

Salt & freshly ground black pepper Season to taste at each stage.

Fresh basil leaves (optional) Torn for garnish adds brightness.

Instructions

Roast the vegetables

Preheat oven to 425°F (220°C). Toss zucchini, red pepper, and carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 15‑20 minutes, stirring halfway, until caramelized and tender.

Pro Tip: Cut vegetables to uniform size for even browning.

Cook the pasta

Bring a large pot of salted water to boil. Add pasta and cook al dente according to package directions (usually 9‑11 minutes). Reserve ½ cup pasta water, then drain.

Pro Tip: Adding a splash of pasta water later helps emulsify the sauce.

Blend the sauce

Drain soaked cashews and place in a high‑speed blender. Add garlic, remaining olive oil, vegetable broth, nutritional yeast, and a pinch of salt. Blend until completely smooth, about 1‑2 minutes. Adjust consistency with extra broth if needed.

Pro Tip: Blend on high; a warm water bath for the blender can prevent overheating.

Combine pasta, veggies, and sauce

Return roasted vegetables to the oven for a quick 2‑minute re‑heat. In a large skillet, warm the cashew sauce over medium heat, then add the cooked pasta, roasted veggies, and reserved pasta water. Toss until every strand is glossy.

Pro Tip: Finish with a drizzle of olive oil for extra shine.

Serve and garnish

Plate the pasta, sprinkle with fresh basil, extra nutritional yeast, and a pinch of black pepper. Serve immediately while hot and creamy.

Expert Tips

Tip #1: Roast at high heat

A hot oven (425°F) creates caramelization, giving the veggies a sweet, smoky depth that plain sautéing can’t achieve.

Tip #2: Blend while warm

Warm cashews blend more easily, producing a silkier sauce without adding extra oil or cream.

Tip #3: Reserve pasta water

Starchy water helps bind the sauce to the pasta, giving a glossy finish without thinning the flavor.

Storage & Variations

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. For a heartier version, stir in cooked chickpeas or grilled tofu. Swap cashews for silken tofu for a lower‑fat sauce, or add a pinch of smoked paprika for extra depth.

Nutrition

Per serving

Calories

420 kcal

Protein

15 g

Carbs

55 g

Fat

14 g

Frequently Asked Questions

Yes. Substitute ¾ cup heavy cream and ¼ cup grated Parmesan for the cashews. Reduce the olive oil slightly, and the sauce will be richer but no longer vegan.

Penne, fusilli, or rotini are ideal because their ridges capture the creamy sauce. Smooth noodles like spaghetti work, but the sauce may slide off more easily.

Absolutely. Use gluten‑free pasta and ensure your vegetable broth is certified gluten‑free. The flavor and texture remain unchanged.