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.
Print
Roasted Vegetable Pasta
- Total Time: 50 minutes
- Yield: 4 servings
Description
A creamy, luscious pasta sauce made with roasted vegetables, garlic, tomato and coconut milk.
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
Instructions
- Preheat oven to 425 F.
- 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.
- Bake in preheated oven for 30 minutes, flipping halfway through, until carrots are soft.
- Meanwhile, in a large pot, cook pasta according to package directions. Drain and set aside. Reserve pot.
- 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.
- Add cooked pasta and sauce back into reserved pot, and add chili flakes. Heat on low-medium, stirring occasionally, until hot.
- 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.
- Prep Time: 5 mins
- Cook Time: 45 minutes
Can’t put into words how amazing this tastes! Absolutely love it, thank you.
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!
★★★★★
My new favorite pasta recipe, so creamy and delicious
★★★★★
This was perfect I had veggies I needed to use and spaghetti sauce I needed to use. It is awesome and was so simple to make.
So yummy right!
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!
I added about half a cup of beans for some extra protein and it came out great! Thanks for sharing the recipe!
★★★★★
Just made this and can’t tell there’s veggies in the sauce at all! Added some mushrooms on the side and it was delicious! Found your blog a while ago and it’s inspired me to try to go vegan so thank you!
★★★★★
This is such a great recipe. Thanks a lot!
★★★★★