Creamy White Roasted Vegetable Pasta

Vegan, dairy-free, egg-free, gluten-free option

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free option 〰️ Serves 4 〰️

Are you looking for a new weeknight-friendly dinner to add to the repertoire? This creamy white roasted vegetable pasta is so simple to put together - the make-or-break feature of any staple weeknight dinner, in my opinion. You simply roast the vegetables, any while they’re off baking you blend the sauce together and cook the pasta. Then heat everything up together in one large pan and serve.

The highlight of this dish to me is the roasted vegetables. They really are the star of the show. The cherry tomatoes, in particular, are so juicy and sweet. Although the focus is on the wonderfully roasted vegetables, this dinner still offers a nutritionally balanced profile. The pasta itself and the cashews in the sauce offer a source of plant-based protein, the extra-virgin olive oil and the cashews offer unsaturated fats, and the pasta and vegetables offer a source of carbohydrates. Of course, if you are seeking out more protein, feel free to add some in as a side.

To see a video of how to make this dish, click here.

INGREDIENTS

Vegetables:

• 1 1/2 cups cherry tomatoes, washed

• 1 zucchini, washed and sliced into coins

• 1 red capsicum, washed and sliced

• 1 red onion, sliced

• 1 tablespoon extra-virgin olive oil

• Pinch sea salt

• 2 cups spinach leaves, washed

Sauce:

• 1/3 cups raw cashews

• 1 cup plant-based milk (I used oat)

• 1 tablespoon nutritional yeast

• Juice of 1/4 lemon

• 1 tablespoon Italian mixed herbs

• Salt and pepper, to season

Pasta:

• 300 grams spiral pasta (use gluten-free if needed)

METHOD

1. Preheat the oven to 180° C and line two baking trays with baking paper. Place all of the vegetables except the spinach on the baking trays. Spread them out so to ensure that they cook evenly. Drizzle the olive oil over the vegetables and season with sea salt. Bake for 45 minutes, or until roasted to your liking.

   1 1/2 cups cherry tomatoes, washed

   1 zucchini, washed and sliced into coins

   1 red capsicum, washed and sliced

   1 red onion, sliced

   1 tablespoon extra-virgin olive oil

   Pinch sea salt
   

2. In the meantime, prepare the sauce. Place the cashews in a heatproof container (glass if possible). Pour enough boiling water over the cashews so that they are completely covered. Allow to soak for 10 minutes. Drain the cashews, allow them to cool for a few minutes, and then place them in a blender with the rest of the sauce ingredients. Blend the sauce until creamy and smooth. Taste and season to your liking.
   1/3 cups raw cashews

   1 cup plant-based milk (I used oat)

   1 tablespoon nutritional yeast

   Juice of 1/4 lemon

   1 tablespoon Italian mixed herbs

   Salt and pepper, to season

3. While the vegetables are still cooking, prepare the pasta. Cook the pasta as per the packet instructions, drain and set aside.

   300 grams spiral pasta (use gluten-free if needed)
   

4. Once the vegetables have roasted, remove them from the oven. Heat a large frying pan over medium heat, and add in the pasta, sauce, roasted vegetables and the spinach. Gently stir to combine. Once heated through, serve warm. Enjoy! If you have any leftovers, allow to cool fully before storing in an air-tight container in the fridge for up to three days.

   2 cups spinach leaves, washed