Creamy Veggie Pasta Bake
This creamy veggie pasta bake is a flavorful and satisfying dish loaded with roasted vegetables and a rich, dairy-free sauce. It's the perfect plant-based meal for dinner gatherings, meal prep, or cozy nights in, offering a blend of roasted vegetables and creamy pasta goodness.
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.
Nutrition
Calories: 480kcal