Creamy Veggie Pasta Bake: A Vegan Comfort Food Classic
For a cozy, flavorful dinner that’s sure to please everyone, look no further than this Creamy Veggie Pasta Bake. It’s rich, creamy, and packed with roasted vegetables that bring both color and taste to the table. Whether you’re whipping this up for a family dinner, a weekend meal prep session, or just a quiet night at home, this dish hits the spot every time.
Why This Creamy Veggie Pasta Bake is Perfect for You
This dish is all about simplicity and flavor. Roasting vegetables like bell peppers, cherry tomatoes, and eggplant elevates their sweetness, while the creamy sauce ties everything together beautifully. Plus, it’s a breeze to make — minimal prep, one pan for the oven, and a pot to boil your pasta. That’s it!
If you’re looking for a flexible recipe, this is it. You can easily swap in your favorite vegetables or whatever’s in season, making this pasta bake a versatile addition to your meal plan.
A Quick, Satisfying Dinner
This Creamy Veggie Pasta Bake comes together in under an hour, with only 10 minutes of hands-on prep time. After that, let the oven do the work! While the veggies are roasting, you’ll cook the rigatoni, and everything comes together in the end for a satisfying, flavorful meal.
Leftovers? No problem! This pasta bake reheats beautifully, making it perfect for meal prepping or enjoying the next day.
Why Roasting Vegetables is a Game Changer
Roasting vegetables not only deepens their flavors but also brings out their natural sweetness. In this recipe, bell peppers, cherry tomatoes, and eggplant are roasted with garlic to add an extra layer of flavor to the dish. It’s this simple step that transforms the pasta from ordinary to extraordinary, making each bite burst with the goodness of caramelized vegetables.
How to Make Creamy Veggie Pasta Bake
Here’s a simple breakdown of how to prepare this delicious dish:
- Prep and roast the vegetables:
Start by chopping your veggies and arranging them in a baking dish. Drizzle them with olive oil and season with salt and pepper. Roast them until tender and slightly caramelized.
- Cook your pasta:
While your vegetables are roasting, cook your rigatoni until it’s al dente. This ensures the pasta holds up well when mixed with the creamy sauce and roasted veggies.
- Combine and finish:
After roasting, squeeze the roasted garlic out of its skin, mix it into the vegetable mixture, and stir everything together with the creamy sauce. Toss in the cooked rigatoni and mix well.
- Serve and enjoy:
Garnish with freshly chopped parsley for a burst of freshness, and serve your creamy, comforting pasta bake hot from the oven.
Customizing Your Pasta Bake
One of the best parts about this recipe is how adaptable it is. Don’t have eggplant? Swap it for zucchini. Love mushrooms? Toss them in! You can customize the vegetables to suit your taste or whatever’s in your fridge.
Add a little spice with some red pepper flakes, or top the dish with vegan parmesan or nutritional yeast for an extra savory kick.
Why You’ll Love This Recipe
- It’s easy: Minimal prep, easy steps, and a delicious result!
- It’s customizable: Swap in your favorite veggies or seasonings to make it your own.
- It’s meal-prep friendly: Make a big batch and enjoy it for days.
This Creamy Veggie Pasta Bake is the perfect recipe for anyone who loves pasta but wants to try something new and exciting. With its roasted veggie goodness and creamy sauce, it’s sure to become a staple in your kitchen.
Creamy Veggie Pasta Bake
Equipment
- Large baking dish
- aluminum foil
- Knife
- Cutting board
- Large Pot
- Strainer
- Mixing spoon
Ingredients
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 300 g cherry tomatoes halved
- 1 small eggplant chopped
- 1 garlic bulb cut in half
- 200 g vegan cream cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- 300 g rigatoni pasta
- Fresh parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F).
- Prepare vegetables: Place the sliced bell peppers, cherry tomatoes, eggplant, and garlic bulb in a large baking dish.
- Season: Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
- Add vegan cream cheese: Place the vegan cream cheese in the center of the vegetable mix.
- Cover and roast: Cover the baking dish with aluminum foil and roast for 40 minutes.
- Uncover and roast: Remove the aluminum foil after 40 minutes and roast uncovered for another 10 minutes.
- Cook rigatoni: While the vegetables roast, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Mix vegetables and cheese: Remove the garlic bulb from the roasted vegetables, squeeze out the roasted garlic, and mix it into the vegetables and cream cheese.
- Add pasta: Add the cooked rigatoni to the vegetable and cream cheese mixture, tossing until well combined.
- Garnish and serve: Garnish with freshly chopped parsley and serve immediately.