Creamy Roasted Veggie Pasta (Air Fryer One Pan)

This creamy roasted veggie pasta is a one-pan dish made entirely in the air fryer. Roasted vegetables blend into a velvety sauce that cooks the pasta right inside it no draining, no boiling water, and no separate pot.

The recipe is rich and flavorful without being heavy. It uses whole vegetables blended with vegan cream cheese and fresh basil to create a sauce that feels indulgent, but is built entirely from plants. It’s also a great way to sneak in extra veggies for picky eaters, since everything is blended into the creamy sauce.

And the best part? The pasta cooks directly in the sauce. There’s no need for multiple pans or extra cleanup just one dish that does it all.

Why You’ll Love This Recipe

This is not your average pasta night. It’s a next level one pan wonder where roasted veggies become a creamy dreamy sauce that wraps around tender tagliatelle. Everything comes together in one dish thanks to the air fryer, including the pasta. No extra pots, no draining, no fuss. Whether you are cooking for two or just craving a cozy bowl of carbs, this recipe delivers big flavor with simple ingredients.

What Makes This Pasta Special

  • No boiling water or separate pot needed
  • Sauce made from real roasted vegetables, not cream-heavy
  • Customizable with whatever pasta or veggies you have on hand at home
  • Great for weeknights, date nights or meal prep
  • Vegan, high in fiber and easy to make gluten free

Step-by-Step Instructions on how to make this Creamy Roasted Veggie Pasta

(Scroll down for the full recipe card with exact times, amounts, and details)

Roast the base vegetables
Add halved tomatoes, bell peppers, zucchini, and red onion to an air fryer-safe dish. Drizzle with olive oil and add seasoning
Add cherry tomatoes
Add cherry tomatoes to the dish and return to the air fryer until softened.
Add cream cheese , veggie broth and basil
Remove the dish from the air fryer.
Add vegan cream cheese, vegetable broth and fresh basil directly to the roasted vegetables.
Blend into sauce
Use a hand blender to blend everything until smooth and creamy.
Add pasta and cherry tomatoes
Add cherry tomatoes and nest the pasta into the sauce. Press it down gently so it’s mostly submerged.
Creamy Roasted Veggie Pasta
Finish and serve
Stir to coat the pasta in the sauce.
Top with basil, chili flakes, or vegan parmesan.
Serve warm and enjoy.

Frequently Asked Questions about Creamy Roasted Veggie Pasta

Can I make this without an air fryer

Yes Roast the vegetables in the oven then bake the pasta covered at 180°C until cooked through

What pasta works best

Tagliatelle nests are great but you can use penne farfalle fusilli or even spaghetti

Is this recipe gluten free

It can be Just use your favorite gluten free pasta

Can I use something else instead of vegan cream cheese

Yes Try cashew cream thick oat cream or full fat coconut milk Just adjust the broth if needed

How do I add protein

Add white beans green peas or stir in crispy tofu before the final cook

Does it reheat well

Yes Store in the fridge and reheat with a splash of broth to loosen the sauce

Love One Pan Pasta?

Here are two more cozy vegan pasta recipes to try next

👉 One Pot Creamy Pesto Pasta
Quick herby and super creamy with fresh basil

👉 One Pan Creamy Tomato Spinach Pasta
Rich tomato flavor with tender spinach and a creamy sauce

Or explore all recipes on the Dr Vegan homepage for more plant based meals made simple

5 from 1 review

Creamy Roasted Veggie Pasta (Air Fryer One Pan)

A rich and creamy vegan pasta made entirely in the air fryer. Roasted vegetables are blended into a smooth sauce, and the pasta cooks directly in it. One dish, zero hassle, all comfort.
Servings 2
Prep Time 10 minutes
Cook Time 40 minutes
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Ingredients
 

Vegetables

Seasoning mix

Sauce base

  • ¾ cup (150 g) vegan cream cheese
  • A handful of fresh basil
  • 1 cup (250 ml) vegetable broth

Pasta

  • 6-7 oz (180 g) tagliatelle nests or pasta of choice, penne, farfalle, or spaghetti

Equipment

  • Air Fryer
  • Deep oven-safe baking dish (ceramic or glass)
  • Hand blender or regular blender
  • Spoon or spatula

Instructions
 

Roast vegetables

  1. Add the tomatoes, bell peppers, zucchini, and onion to a deep oven-safe dish.
  2. Drizzle with olive oil and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper.
  3. Air fry until soft and slightly charred.

Blend the sauce

  1. Add vegan cream cheese, fresh basil, and vegetable broth to the roasted vegetables.
  2. Blend everything together until smooth and creamy.

Add pasta and cherry tomatoes

  1. Add cherry tomatoes.
  2. Nest the dry pasta into the sauce, pressing it down gently.Make sure the pasta is mostly submerged in the sauce — if it’s not, either press it in more or swap for a smaller pasta shape like penne or farfalle.

Cook the pasta

  1. Return the dish to the air fryer and cook until the pasta is tender.
  2. Stir halfway through. If needed, add a splash of broth to loosen the sauce.

Serve

  1. Stir well to coat the pasta.
  2. Top with fresh basil, red pepper flakes, or vegan parmesan.
  3. Serve warm and enjoy.

Notes

  • For a smoother sauce, blend the veggies thoroughly before adding the pasta.
  • Swap in cooked white beans, tofu, or green peas for extra protein.
  • Gluten-free? Just use a certified GF pasta and broth.
  • Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth.

Nutrition

Calories: 402kcalCarbohydrates: 22gProtein: 8gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 819mgPotassium: 456mgFiber: 8gSugar: 10gVitamin A: 1719IUVitamin C: 68mgCalcium: 88mgIron: 2mg

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