Hidden Veggie Pasta Recipe
Introduction
Hidden Veggie Pasta is a delicious way to sneak extra vegetables into your meal without sacrificing flavor. Roasted vegetables are blended into a creamy, velvety sauce that perfectly coats your favorite pasta for a comforting and nutritious vegan dish. Ideal for busy weeknights or family dinners, this recipe is quick, easy, and packed with plant-based goodness.
Ingredients
- 5 oz cherry tomatoes
- 2 medium bell peppers
- 3.5 oz mushrooms, quartered
- ½ medium zucchini
- 1 onion
- 1 whole head of garlic, top trimmed
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp vegan cream cheese
- 1 tbsp tomato paste
- 1 handful fresh basil
- 10 oz pasta (for 4 servings)
- 1–2 tbsp reserved pasta water
- Fresh basil leaves, for garnish
- Chili flakes (optional, to taste)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Arrange the cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and whole head of garlic on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper, then toss to coat evenly.
- Step 2: Roast the vegetables for 25–30 minutes until they are tender and lightly charred.
- Step 3: Once roasted, squeeze the garlic cloves out of their skins into a blender. Add the roasted vegetables, vegan cream cheese, tomato paste, and fresh basil, then blend until smooth and creamy. Adjust seasoning if needed.
- Step 4: Cook the pasta according to package instructions until al dente. Reserve 1–2 tablespoons of pasta water before draining.
- Step 5: Pour the blended sauce into a pan over medium heat. Add the cooked pasta and toss to combine, adding reserved pasta water as needed to reach your desired sauce consistency. Heat for 2–3 minutes, stirring gently.
- Step 6: Serve hot, garnished with fresh basil leaves and chili flakes if desired.
Tips & Variations
- Don’t skip roasting the vegetables—it intensifies their natural sweetness and deepens the sauce’s flavor.
- Add cooked chickpeas, tofu, or a plant-based meat substitute for extra protein.
- For a gluten-free version, substitute regular pasta with your favorite gluten-free pasta.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or plant-based milk to loosen the sauce, then warm gently on the stove to retain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of those listed?
Yes, feel free to substitute or add seasonal vegetables like carrots, eggplant, or spinach. Just adjust the roasting time as needed to ensure everything is tender.
Is this recipe suitable for meal prep?
Absolutely! This pasta holds up well when stored and reheated, making it a great option for prepping meals ahead of time.
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Hidden Veggie Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Hidden Veggie Pasta is a creamy, flavorful vegan pasta dish that cleverly incorporates roasted vegetables blended into a smooth sauce. Perfect for sneaking extra veggies into meals without sacrificing taste, this recipe features roasted cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic combined with vegan cream cheese, tomato paste, and fresh basil for a rich and comforting meal that’s quick and ideal for weeknights or family dinners.
Ingredients
For Roasted Vegetables:
- 5 oz Cherry Tomatoes
- 2 Medium Bell Peppers
- 3.5 oz Mushrooms, quartered (100 g)
- ½ Medium Zucchini
- 1 Onion
- 1 Whole Head of Garlic, top trimmed
- 2 tbsp Olive Oil
- 1 tbsp Italian Seasoning
- Salt and Black Pepper to taste
For the Sauce:
- 2 tbsp Vegan Cream Cheese
- 1 tbsp Tomato Paste
- 1 handful Fresh Basil
For the Pasta:
- 10 oz Pasta (for 4 servings)
- 1–2 tbsp Reserved Pasta Water
For Garnish:
- Fresh Basil Leaves (a few sprigs)
- Chili Flakes (optional, to taste)
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and the whole garlic head on a baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss well to coat. Roast for 25 to 30 minutes until the vegetables are tender and slightly charred.
- Blend the Sauce: Once the vegetables are roasted and slightly cooled, squeeze the cloves of garlic out of their skins into a blender. Add the roasted vegetables, vegan cream cheese, tomato paste, and fresh basil leaves. Blend everything until smooth and creamy. Adjust seasoning with salt and pepper if needed.
- Cook the Pasta: Cook pasta according to package instructions until al dente. Be sure to reserve 1 to 2 tablespoons of the pasta cooking water before draining the pasta.
- Combine and Serve: Pour the blended veggie sauce into a pan over medium heat. Add the cooked pasta and toss well to combine. Use the reserved pasta water as needed to adjust the sauce to your preferred consistency. Warm the mixture for 2 to 3 minutes while stirring constantly.
- Garnish and Serve: Serve the pasta hot, topped with fresh basil leaves and a sprinkle of chili flakes if desired for some heat.
Notes
- Roasting the vegetables is crucial as it intensifies their natural sweetness and flavor, creating a richer sauce.
- To boost protein, consider adding chickpeas, tofu, or a plant-based meat substitute.
- For a gluten-free option, replace regular pasta with gluten-free pasta.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of water or plant-based milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Creamy Vegan Pasta, Easy Roasted Vegetable Pasta, Easy Vegan Dinner Recipe, Easy Vegan Pasta Recipes, Hidden Veggie Pasta
