When it comes to adding more vegetables to your diet, pasta is the perfect comfort food to make it happen. This Hidden Veggie Pasta blends roasted vegetables into a creamy, flavorful sauce that’s so smooth, even the pickiest eaters won’t notice the veggies. It’s quick, easy, and packed with plant-based goodness, making it ideal for busy weeknights or family dinners.
Why You’ll Love This Hidden Veggie Pasta
This recipe isn’t just about sneaking in vegetables—it’s about turning them into something irresistibly delicious. Roasting cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic intensifies their natural sweetness and flavor. Blended with vegan cream cheese, tomato paste, and fresh basil, they create a rich, silky sauce that clings beautifully to every strand of pasta.
Whether you’re cooking for kids, meal-prepping for the week, or simply craving a comforting bowl of pasta, this dish delivers on every front. Plus, it’s fully vegan and dairy-free!
How to Make Hidden Veggie Pasta
Pro Tips for Perfect Hidden Veggie Pasta
Don’t skip roasting the vegetables—it’s what gives the sauce its rich flavor. If you want extra protein, toss in chickpeas, tofu, or your favorite plant-based meat substitute. For a gluten-free version, simply swap regular pasta for a gluten-free alternative.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of water or plant-based milk to loosen the sauce before warming it on the stove.
Why This Recipe Works
Hidden Veggie Pasta isn’t just about hiding vegetables; it’s about celebrating their flavors in a way that feels indulgent and comforting. With minimal effort and maximum taste, this recipe is a win-win for both health-conscious eaters and pasta lovers.
Ready to dive in? Scroll down for the full recipe and step-by-step instructions. Enjoy every bite!
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Hidden Veggie Pasta
Equipment
- Baking sheet
- blender or food processor
- Large pot for pasta
- Pan for sauce
Ingredients
For Roasted Vegetables:
- 5 oz Cherry Tomatoes
- 2 Bell Peppers Medium
- 3.5 oz Mushrooms quartered: [100 g] 3.5 oz
- ½ Zucchini Medium
- 1 Onion
- 1 Whole Head of Garlic top trimmed
- 2 tbsp Olive Oil
- 1 tbsp Italian Seasoning
- Salt and Black Pepper To taste
For the Sauce:
- 2 tbsp Vegan Cream Cheese
- 1 tbsp Tomato Paste
- 1 handful Fresh Basil a handful: 1 handful
For the Pasta:
- 10 oz Pasta for 4 servings
- 1-2 tbsp Reserved Pasta Water
For Garnish:
- Fresh Basil Leaves A few sprigs
- Chili Flakes optional: To taste
Instructions
Roast the Vegetables:
- Preheat your oven to [220°C] 425°F.
- Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic head on a baking sheet.
- Drizzle with olive oil, sprinkle Italian seasoning, salt, and pepper. Toss to coat.
- Roast for 25–30 minutes until tender and slightly charred.
Blend the Sauce:
- Squeeze the roasted garlic cloves out of their skins into a blender.
- Add roasted vegetables, vegan cream cheese, tomato paste, and fresh basil.
- Blend until smooth. Adjust seasoning if needed.
Cook the Pasta:
- Cook pasta according to package instructions until al dente.
- Reserve some pasta water before draining.
Combine and Serve:
- Pour the blended sauce into a pan over medium heat.
- Add cooked pasta and toss to combine.
- Use reserved pasta water to adjust sauce consistency if needed.
- Heat for 2–3 minutes while stirring.
Garnish and Serve:
- Serve hot with fresh basil leaves and chili flakes if desired.
I can’t wait to try it.
Your recipes are the best! Have never tried one I didn’t love!
This one and the Roasted Red Pepper Pastas are great. I think I am going to cook everything on here.
Absolutely DELICIOUS! I made it without mushrooms.