Creamy Vegan Roasted Blueberry Pasta (Edit recipe)

Ever roast blueberries for a savory dish? Deliciously cozy, this easy, 8-ingredient recipe is on the table in 30 minutes or less. Perfect for your weeknight meal rotation; even the kids love twirling their spaghetti in the dreamy purple, lime-kissed sauce.

10 minutes

20 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	538
Fat:	19 g
Carbohydrates:	84 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	436 mg
Fiber:	7 g
Sugars:	18 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 6

Ingredients

5 cups Blueberries, use fresh blueberries
1.666 cups Shallot, peeled and roughly chopped; about 4 shallots
2.5 Tbsp Extra Virgin Olive Oil
0.75 tsp Sea Salt
1 lb Spaghetti
5 Tbsp Plant Based Butter
4 oz Plain Vegan Cream Cheese, softened at room temperature
2 - 3 tsp Lime Zest, freshly grated

Shop

Process

Cook Mode

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 375°. Line a large, rimmed nonstick sheet pan with parchment paper.
Add blueberries and shallots to prepared pan. Pour olive oil over blueberries and shallots, followed by salt. Gently toss by hand to coat. Roast in oven 20-25 minutes, or until blueberries are bursting and shallots are soft.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 9 minutes. Reserve 2/3 cup pasta cooking water; drain spaghetti.
Return empty pasta pot to cooktop over low heat. Add plant butter, vegan cream cheese, and reserved 2/3 cup pasta cooking water; stirring as plant butter melts and mixture becomes creamy.
Add drained spaghetti to pot, stirring to fully combine with creamy sauce.
To serve, divide spaghetti among six bowls. Divide roasted blueberry mixture and spoon over spaghetti (spoon any blueberry juice remaining on parchment paper over roasted blueberries too). Top with grated lime zest. Serve immediately.