Looking for a plant-based, healthy, and delicious vegan main course recipe? Try this Creamy Vegan Pasta with Roasted Vegetables! This dish is a combination of whole wheat pasta, roasted vegetables, and a creamy almond milk sauce that is sure to satisfy your taste buds and your hunger.
About Creamy Vegan Pasta with Roasted Vegetables
Whole Wheat Pasta
This recipe uses whole wheat pasta, which is a healthier alternative to traditional pasta. Whole wheat pasta is a great source of fiber and provides essential nutrients such as iron and calcium. The pasta is cooked to al dente perfection and serves as a filling base for the dish.
Roasted Vegetables
The roasted vegetables are the star of the show in this recipe. The combination of zucchinis, red bell pepper, and yellow onion are roasted to perfection, bringing out their natural sweetness and creating a delicious, caramelized flavor. The spices and herbs used in this recipe add depth and complexity to the flavor profile, making this dish a true taste sensation.
Creamy Almond Milk Sauce
The creamy almond milk sauce is the perfect finishing touch to this delicious pasta dish. The sauce is made with almond milk, which is a healthy alternative to dairy milk and is combined with cornstarch, nutritional yeast, lemon juice, salt, and black pepper to create a rich and creamy sauce that perfectly complements the pasta and vegetables. Whether you’re a vegan or just looking to incorporate more plant-based foods into your diet, this recipe is a must-try.
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Why you’ll love this recipe?
- Whole wheat pasta
This recipe uses whole wheat pasta, which is a healthier alternative to traditional pasta. Whole wheat pasta is a great source of fiber and provides essential nutrients such as iron and calcium. - Roasted vegetables
Roasting vegetables brings out their natural sweetness and creates a delicious, caramelized flavor. This recipe includes a combination of zucchini, red bell pepper, and yellow onion, which add color, texture, and a variety of nutrients to the dish. It looks great with vegan pasta. - Creamy sauce
The sauce is made with almond milk, which is a healthy alternative to dairy milk. The almond milk is combined with cornstarch, nutritional yeast, lemon juice, salt, and black pepper to create a rich and creamy sauce that perfectly complements the pasta and vegetables. This sauce is a must-have for vegan pasta. - Plant-based
This vegan pasta recipe is completely plant-based, making it suitable for vegans and those who are lactose intolerant. It’s also a great way to incorporate more plant-based foods into your diet, which can have numerous health benefits. - Easy to make
This recipe is easy to make and requires minimal prep work. Simply cook the pasta, roast the vegetables, and make the sauce, then combine everything together for a delicious and satisfying meal. - Perfect for entertaining
Whether you’re hosting a dinner party or just looking for a hearty and filling meal to serve your family, this Creamy Vegan Pasta with Roasted Vegetables is the perfect dish. Its unique combination of flavors and textures is sure to impress your guests.
Step-by-step Guide
Here is a step-by-step guide on how to make Creamy Vegan Pasta with Roasted Vegetables
1. Preheat the oven and prepare the baking sheet
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will make cleaning up easier and prevent the vegetables from sticking to the pan.
2. Cook the pasta
- Cook the pasta according to the package instructions. Drain the pasta and set it aside in a large serving bowl.
3. Roast the vegetables
- In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow onion, minced garlic, olive oil, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix everything together until the vegetables are well coated with the spices and oil.
- Transfer the mixture to the prepared baking sheet and roast in the oven for 20-25 minutes, until the vegetables are tender and slightly golden.
4. Make the sauce
- In a small saucepan, whisk together the almond milk, cornstarch, nutritional yeast, lemon juice, salt, and black pepper. This will form the base of your creamy sauce.
- Cook the mixture over medium heat, stirring constantly, until it thickens, about 5 minutes. The sauce should be smooth and creamy when it’s ready.
5. Assemble the pasta dish
- Add the roasted vegetables to the large serving bowl with the cooked pasta. Pour the sauce over the pasta and vegetables and mix everything together until everything is well coated.
6. Serve and enjoy
- Serve the pasta in bowls and garnish with fresh basil leaves. The basil leaves will add a pop of color and fresh flavor to the dish. Enjoy your delicious and satisfying plant-based main course!
Recipe Card
Creamy Vegan Pasta with Roasted Vegetables
This creamy vegan pasta with roasted vegetables is a delicious and filling plant-based main course that combines whole wheat pasta with a rich and flavorful sauce made from almond milk, nutritional yeast, and lemon juice.
Ingredients
- 8 ounces whole wheat pasta
- 2 medium zucchinis diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 3 cloves of garlic minced
- 1 tbsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- Salt and black pepper to taste
- 1 cup unsweetened almond milk
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large bowl, mix together the zucchinis, bell pepper, onion, garlic, olive oil, dried basil, oregano, red pepper flakes, salt, and black pepper.
- Transfer the mixture to the prepared baking sheet and roast in the oven for 20-25 minutes, until the vegetables are tender and slightly golden.
- In a small saucepan, whisk together the almond milk, cornstarch, nutritional yeast, lemon juice, salt, and black pepper.
- Cook the mixture over medium heat, stirring constantly, until it thickens, about 5 minutes.
- In a large serving bowl, mix together the cooked pasta and roasted vegetables. Pour the sauce over the pasta and vegetables and mix until everything is well coated.
- Serve the pasta in bowls and garnish with fresh basil leaves. Enjoy!
Pro tips for making the best Creamy Vegan Pasta with Roasted Vegetables
- Use high-quality ingredients
Use the freshest and highest quality ingredients you can find, including whole wheat pasta, fresh zucchini, red bell pepper, and yellow onion. Using high-quality ingredients will enhance the flavor and overall quality of the dish. - Roast the vegetables properly
Roasting the vegetables is key to the success of this dish. To ensure that the vegetables are roasted to perfection, place them on a baking sheet in a single layer, drizzle them with oil, and season with salt and pepper. Roast in the oven at 400°F for 20-25 minutes or until tender and slightly caramelized. - Make the sauce in advance
The sauce can be made in advance and stored in the refrigerator for up to two days. This will save you time and effort when you’re ready to assemble the dish. - Use a non-stick pan for the sauce
To prevent the sauce from sticking to the pan, use a non-stick pan or a pan that has been well-seasoned. Whisk the sauce constantly over medium heat until it thickens, which should take about 3-5 minutes. - Adjust the seasoning to your taste
The recipe provides guidelines for the seasoning, but feel free to adjust the salt, black pepper, and lemon juice to your liking. The sauce should be creamy, but not too thick or thin, so feel free to adjust the cornstarch as needed. - Serve immediately
This dish is best served hot and immediately after it has been assembled. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
How to serve the Creamy Vegan Pasta with Roasted Vegetables?
- Plate the pasta
Boil the pasta according to package instructions until al dente. Drain and transfer to a large serving platter. - Add the roasted vegetables
Spoon the roasted vegetables over the pasta and spread them evenly. - Pour the sauce
Pour the creamy sauce over the pasta and vegetables, making sure to distribute it evenly. - Garnish with fresh herbs
Sprinkle freshly chopped parsley or basil over the top of the dish for added flavor and color. - Serve
Serve the pasta immediately while it’s still hot and enjoy! - Optional
Serve with a side of crusty bread to soak up the delicious sauce. You can also add a sprinkle of vegan parmesan cheese or red pepper flakes for extra flavor and heat.
FAQs
- Can I use a different type of pasta?
Yes, you can use any type of pasta that you prefer, such as spaghetti, fettuccine, or penne. - Can I use different vegetables?
Yes, you can use any type of roasted vegetables that you prefer or have on hand, such as eggplant, mushrooms, or cherry tomatoes. - Can I make the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the refrigerator for up to two days. - Is this dish gluten-free?
No, the recipe calls for whole wheat pasta, which contains gluten. To make the dish gluten-free, use gluten-free pasta instead. - Can I use a different type of non-dairy milk?
Yes, you can use any type of non-dairy milk that you prefer, such as almond milk, soy milk, or oat milk. - Can I make the dish spicy?
Yes, you can add red pepper flakes or cayenne pepper to the sauce to make it spicy. You can also add extra black pepper or a pinch of paprika for added flavor and heat.
