Creamy Roasted Vegetable Pasta

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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.

Prep Time15

Cook Time50

Total Time15 50

Course: Dinner

Cuisine: American, French, Italian

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 405kcal

Author: Megan Calipari

Cost: $7

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

Notes

I know hummus seems weird, but you're going to have to trust me. It adds the most delicious creaminess to this pasta. I really love Cedar's Original Hummus.

Be very careful when stirring the roasted vegetables. If you burst a tomato, the hot juice can burn you.

I highly recommend a 7-quart Dutch oven for this recipe. You can use a 5-quart Dutch oven, but you will have less room for stirring once the pasta is added to the pot!

Nutrition