Creamy Dairy-Free Roasted Vegetable Pasta Sauce

This pasta sauce has a little secret: it’s packed with roasted veggies, but you’d never guess! A tray of vegetables and garlic, roasted until sweet and caramelized and then blended with marinara and a splash of coconut milk. It’s the creamiest, most flavourful sauce ever. I always make extra… future-me is always grateful when lunch rolls around!

Confession time. I usually buy store-bought marinara; toddler life means time is always tight! But Greg and I love giving it a little upgrade. Sometimes we blend in tofu for a rose twist, and other times, like in this recipe, we add roasted veggies. It’s our go-to trick for sneaking more veggies onto the plate without anyone noticing.

The veggies you choose make a difference!

Carrots and bell peppers aren’t just colourful, they add natural sweetness and depth to your marinara sauce. When roasted, carrots develop a rich, caramelized flavor that balances the acidity of tomatoes, while red bell peppers bring a smoky, slightly fruity note that makes the sauce taste more complex and layered. Together, they create a sauce that’s extra vibrant and flavourful.

Why coconut milk works (and other options)

Coconut milk makes this pasta sauce rich, creamy, and silky without any dairy. Its subtle sweetness balances the acidity of the tomatoes and the roasted veggies beautifully. But, coconut isn’t for everyone, I get it! If you’d prefer a different flavour, other plant-based milks like cashew, oat, or almond milk work too, just make sure to use the unsweetened, unflavoured versions.

Use this sauce wherever you would use marinara, on a tasty meatball sub, or even crispy tofu “chicken” parm.

Rigatoni is my pasta of choice for this sauce. Its large, ridged tubes are ideal for thick sauces like this one because the grooves and hollow centres can hold onto the creaminess, making every bite satisfyingly flavourful. However, if you prefer a different pasta shape you can absolutely substitute it.

Creamy Dairy-Free Roasted Vegetable Pasta Sauce

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• Author: OLIVIA BIERMANN
• Prep Time: 5 mins
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 4 servings

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Description

A creamy, luscious pasta sauce made with roasted vegetables, garlic, tomato and coconut milk.

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Ingredients

• 3 large carrots, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 3 cloves garlic, whole
• 3 tbsp olive or avocado oil
• pinch of salt
• 1–1/2 cups coconut milk
• 1–1/2 cups marinara sauce
• 1 tsp chili flakes
• 450g pasta (I used rigatoni)
• optional: vegan parmesan and fresh finely chopped basil, for garnish

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Instructions

1. Preheat oven to 425 F.
2. To a large rimmed baking sheet or large baking dish, add carrot, bell pepper, onion, garlic, oil and a pinch of salt and stir to combine.
3. Bake in preheated oven for 30 minutes, flipping halfway through, until carrots are soft.
4. Meanwhile, in a large pot, cook pasta according to package directions. Drain and set aside. Reserve pot.
5. Add roasted vegetables to a blender with coconut milk and marinara sauce. Blend until smooth ( about 2 minutes total). Taste and add extra salt, if desired.
6. Add cooked pasta and sauce back into reserved pot, and add chili flakes. Heat on low-medium, stirring occasionally, until hot.
7. Serve with a sprinkle of vegan parmesan and some fresh basil, if using.

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Notes

Storage instructions:

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months; thaw overnight before reheating.

• Reheat: Warm gently on the stove, adding a splash of milk if needed.