Today I'm sharing a recipe that will make pasta lovers' hearts beat faster: Oven baked vegetable pasta. If you are one of those pasta lovers who like to try new things, then this recipe is just right for you. The combination of al dente cooked pasta and the intense flavors of the oven vegetables will delight you and the recipe is super quick and easy to make. You can also vary the vegetables, depending on what you have at home. Have fun cooking!
Place the pointed peppers, garlic bulb, shallots and cherry tomatoes on a baking tray.
Drizzle with oil and sprinkle with 1 teaspoon of salt
Roast the vegetables in the preheated oven for 35 minutes until they are nice and soft and slightly caramelized.
Cook pasta
While the oven vegetables are cooking, cook the pasta according to the instructions on the packaging until it is al dente.
Drain the cooked pasta and set aside
Prepare the sauce
Remove the roasted oven vegetables from the oven and leave to cool slightly
Process the vegetables together with the vegan cream cheese, fresh basil, Italian herbs, salt and pepper in a blender or with a hand blender to make a creamy sauce.
Serve
Place the cooked pasta in a serving bowl
Pour the creamy oven vegetable sauce over the pasta and mix well until the pasta is evenly coated.
Add toppings
Garnish with vegan parmesan and fresh basil
Notes
There are more notes here, you can write anything you want here.
Nutrition
Nutrition Facts
Vegan oven-baked vegetable pasta
Amount per Serving
Calories
603
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
0.4
mg
0
%
Sodium
279
mg
12
%
Potassium
535
mg
15
%
Carbohydrates
104
g
35
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
20
g
40
%
Vitamin A
447
IU
9
%
Vitamin C
21
mg
25
%
Calcium
72
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
