This Creamy Roasted Vegetable Pasta is easy, flavorful, and packed with veggies like zucchini, tomatoes, and bell pepper! The vegetables are roasted with garlic and herbs to create a delicious, creamy pasta sauce everyone will love.
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Pasta is the ultimate weeknight dinner. It can be super quick, like my 15-minute Lemon Caper Pasta. Or it can be made in one pot, like my Creamy Tomato Orzo. Or be luxurious enough for a date night, like my Vegan Vodka Sauce.
And this Creamy Roasted Vegetable Pasta is my favorite for late Summer and early Fall! It uses in-season veggies that are roasted into a pasta sauce that is super creamy thanks to a secret ingredient! This is a delicious, veggie-packed weeknight dinner the whole family will love. So let's make it.
Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients to create a creamy roasted veggie pasta.
- It is so easy to make, which makes it a perfect weeknight dinner recipe.
- This Creamy Roasted Vegetable Pasta is completely vegan and can easily be adapted to be gluten-free.
- It is super creamy and packed with flavor.
- And most importantly, it is absolutely delicious!
Ingredients
- Late Summer Veggies: I used a combination of eggplant, zucchini, bell pepper, and tomatoes. The combination is so delicious!
- Onion and Garlic: I can't make a pasta without adding onion and garlic.
- Herbs: You'll need dried oregano, red pepper flakes, and fresh basil.
- Hummus: Stay with me here! I know adding hummus seems strange, but I promise it is the perfect way to add creaminess to the sauce. If you have made my reader-favorite Creamy Tuscan Butter Beans recipe, then you already know!
- Rigatoni: I love rigatoni for this Roasted Vegetable Pasta recipe because when you stir the pasta into the creamy veggie sauce, the sauce can get inside the tubes for more flavor in every bite!
Instructions
Step 1. First, chop all of the vegetables. Chop the eggplant into ¾" cubes, halve the zucchini lengthwise, and then thinly slice and finely chop the onion and red bell pepper.
Step 2. Into a 5-7 quart Dutch oven, combine chopped vegetables and cherry tomatoes with olive oil, tomato paste, minced garlic, oregano, red pepper flakes, salt, and pepper.
Toss together to evenly coat the vegetables.
Step 3. Roast the vegetables in a 425*F oven for 45-55 minutes, stirring every 15 minutes until the vegetables are soft and the tomatoes have all burst.
Then, add hummus and fresh basil and stir well to combine.
Step 4. Add cooked rigatoni and reserved pasta water to the creamy veggie sauce and stir well.
Taste for seasoning and add additional salt and pepper if necessary.
Serve.
What to Serve It With
I love to serve this Creamy Roasted Vegetable Pasta with:
- Vegan Garlic Bread or Easy Vegan Focaccia
- Or a fresh, crunchy salad like Sugar Snap Pea Salad or a Greek Village Salad.
Recipe FAQs
Store the leftover pasta in an airtight container in the refrigerator for up to 4 days.
It reheats well in a microwave.
Yes! Just swap in your favorite gluten-free pasta.
Yes! Hummus is a delicious pasta sauce when thinned out with a bit of pasta cooking water and a squeeze of lemon juice.
No! I rarely peel eggplant. I find that the skin gets really soft through cooking and I never even notice that it is there.
If you like to peel your eggplant, you can, though.
Expert Recipe Tips
Be careful when stirring the roasted vegetables. If you smash a tomato, the hot juice can burn you!
Do not use anything smaller than a 5-quart Dutch oven for this recipe. I used a 7-quart so I had plenty of space to stir once the pasta was added.
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📖 Recipe
Creamy Roasted Vegetable Pasta
Equipment
- 1 7-Quart Dutch Oven
- 1 Cutting Board and Knife
- 1 Large Pot for cooking pasta
- 1 Wooden Spoon
Ingredients
- 1 Medium Italian Eggplant, chopped into ¾" cubes About 1 pound
- 1 Large Zucchini, halved lengthwise and thinly sliced
- 1 Medium Yellow Onion, finely chopped
- 1 Large Red Bell Pepper, finely chopped
- 10 oz Cherry Tomatoes
- 2 Large Cloves of Garlic, minced
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- ½ teaspoon Crushed Red Pepper Flake optional
- ½ Cup Plain Hummus See note!
- ½ Cup Roughly Chopped Basil
- Kosher Salt and Black Pepper
- 1 Pound Rigatoni
Instructions
- Preheat oven to 425*F.
- Into a 7-Quart Dutch oven, add eggplant, zucchini, onion, bell pepper, and cherry tomatoes.1 Medium Italian Eggplant, chopped into ¾" cubes, 1 Large Zucchini, halved lengthwise and thinly sliced, 1 Medium Yellow Onion, finely chopped, 10 oz Cherry Tomatoes, 1 Large Red Bell Pepper, finely chopped
- Then, add minced garlic, olive oil, tomato paste, dried oregano, crushed red pepper flakes, 1 teaspoon of kosher salt, and black pepper to taste. Stir well until the vegetable are evenly coated.2 Large Cloves of Garlic, minced, 2 Tbsp Extra Virgin Olive Oil, 2 Tbsp Tomato Paste, 1 tsp Dried Oregano, ½ tsp Crushed Red Pepper Flake
- Roast the vegetables, uncovered, in a 425*F oven for 45-55 minutes, stirring every 15 minutes. The vegetables should be soft, and the tomatoes should all burst. See note.
- In the last 10 minutes of the vegetables roasting, cook the rigatoni according to package directions in salted water. Reserve a cup of pasta water before draining the pasta.1 Pound Rigatoni
- Once the vegetables are done, remove from the oven and add hummus and basil and stir well to create a creamy sauce. Then, add cooked rigatoni along with ½ cup of reserved pasta cooking liquid. Stir well to combine. Add the remaining pasta cooking liquid if needed.½ Cup Plain Hummus, ½ Cup Roughly Chopped Basil
- Taste for seasoning and add additional salt and pepper if necessary. Serve.Kosher Salt and Black Pepper
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