Roasted Vegetable Pasta
A creamy, luscious pasta sauce made with roasted vegetables, garlic, tomato and coconut milk.
Prep Time: 5 mins
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
1x 2x 3x
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
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.
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