This pasta recipe is super special. Why? Because its one of those recipes that has hidden vegetables, but you would never know! By roasting a tray of veggies in the oven with some olive oil, salt and pepper, they get that amazing flavour – but we don’t stop there. They are then blended with a bit of tomato marinara sauce and coconut milk until smooth and extra creamy. The secret is using lots of olive oil and garlic. Truly the most amazing pasta sauce I have ever made! I always make extra so I have lunch later in the week.


Roasted Vegetable Pasta

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

  • Author: Liv B
  • Prep Time: 5 mins
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


  • 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
  • 11/2 cups coconut milk
  • 11/2 cups marinara sauce
  • 1 tsp chili flakes
  • 450g pasta (I used rigatoni)
  • optional: vegan parmesan and fresh finely chopped basil, for garnish


  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.

Store leftovers in an airtight container in the fridge up to 4 days.

  1. Jess says:

    Yet another amazing pasta sauce recipe!! This is going to be yet another staple for us as it prefect for using up any veggies that are going bad in the fridge!

  2. Vee says:

    Trying to select 5 stars but it won’t let me. This is amazing!!!

    To cut down on fat, I subbed 3/4 c. lite coconut milk, plus 1/2 c. unsweetened soy milk. And only used 1 TBSP oil to roast the veggies.

    Added sliced green olives to the sauce when heating it up. A really nice touch!

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