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Roasted Vegetable Pasta

  • Author: Liv B
  • Total Time: 50 minutes
  • Yield: 4 servings


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


  • 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.

  • Prep Time: 5 mins
  • Cook Time: 45 minutes

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