Creamy Roasted Vegetable Pasta (Vegan) (Edit recipe)

Creamy, flavorful, and on the table in under 35 minutes, this delicious + satisfying vegan pasta is even kid-approved since the roasted veggies become part of the buttery, creamy sauce. Perfect for meatless Monday, busy weeknights, or a simple weekend meal.

10 minutes to 15 minutes

20 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	497
Fat:	24 g
Carbohydrates:	21 g
Protein:	47 g
Cholesterol:	0 g
Sodium:	995 mg
Fiber:	5 g
Sugars:	1 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 6-8

Ingredients

2 whole Zucchini, Sliced into 1/2-inch pieces
1 whole Red Bell Pepper, Seeded and sliced into 1/2-inch pieces
1 whole Orange Bell Pepper, Seeded and sliced into 1/2-inch pieces
1 whole Yellow Bell Pepper, Seeded and sliced into 1/2-inch pieces
8 cloves Garlic, Each sliced into thirds (preferably larger cloves)
0.25 cup Extra Virgin Olive Oil
1.5 tsp Kosher Salt, Divided use
1 lb Pasta, *Reserve 1 3/4 cups pasta cooking water to use in sauce; divided use)
4 Tbsp Plant Based Butter
4 oz Kite Hill Chive Spread (Cream Cheese-style spread), Or similar dairy-free chive or scallion cream cheese
2 whole Lemon, Each sliced into quarters

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°.
Arrange zucchini, bell peppers, and garlic on large, rimmed sheet pan. Toss to coat with olive oil; sprinkle with 1 Tsp salt. Arrange into a single layer. Bake on middle rack of oven for 20-25 minutes, or until soft and slightly golden.
Meanwhile, cook your choice of pasta (I used thin linguine) according to package instructions for 2 minutes less than al dente; reserve 1 3/4 cups pasta cooking water before draining pasta.
Once you add pasta to boiling water (*don’t forget to salt boiling water*), melt plant butter in large, deep-sided nonstick skillet over medium heat. Stir in dairy-free cream cheese. Stir in remaining 1/2 Tsp salt. Add 1 1/2 cups reserved pasta cooking water, stirring until combined.
Add cooked pasta to skillet with sauce; stir to coat pasta.
Place roasted vegetables into empty pot pasta was cooked in. Pour in 1/4 cup remaining reserved pasta cooking water. Use handheld immersion blender to purée vegetables, leaving some smaller pieces, if desired. Pour vegetable purée over pasta in skillet, tossing to fully coat pasta.
Serve with lemon wedge for spritzing over pasta. Serves 6-8.

Notes

To make gluten-free, sub your choice of gluten-free pasta. Some dairy-free cream cheese brands contain nuts and some do not. Recipe is peanut-free, dairy-free, egg-free, sesame-free and soy-free.