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.
Equipment
- Air Fryer
- Deep oven-safe baking dish (ceramic or glass)
- Hand blender or regular blender
- Spoon or spatula
Ingredients
Vegetables
- 3 medium tomatoes halved
- ½ red bell pepper
- ½ yellow or orange bell pepper
- ½ zucchini chopped
- 1 small red onion quartered
- 1½ tbsp olive oil
- 1 cup cherry tomatoes
Seasoning mix
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian herb blend
- ¼ tsp chili flakes optional
Sauce base
- ¾ cup vegan cream cheese
- A handful of fresh basil
- 1 cup vegetable broth
Pasta
- 6-7 oz tagliatelle nests or pasta of choice penne, farfalle, or spaghetti
Instructions
Roast vegetables
- Add the tomatoes, bell peppers, zucchini, and onion to a deep oven-safe dish.
- Drizzle with olive oil and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper.
- Air fry until soft and slightly charred.
Blend the sauce
- Add vegan cream cheese, fresh basil, and vegetable broth to the roasted vegetables.
- Blend everything together until smooth and creamy.
Add pasta and cherry tomatoes
- Add cherry tomatoes.
- 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
- Return the dish to the air fryer and cook until the pasta is tender.
- Stir halfway through. If needed, add a splash of broth to loosen the sauce.
Serve
- Stir well to coat the pasta.
- Top with fresh basil, red pepper flakes, or vegan parmesan.
- 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