Get ready for the most scrumptious creamy roasted vegetable pasta dish! It packs at least seven different vegetables, as well as delicious cashew cream and farfalle pasta.

title image of Creamy Roasted Vegetable Pasta

I will never get tired of creating pasta recipes. I’m a pasta girl through and through!

This creamy roasted vegetable pasta incorporates seven different vegetables (tomato three ways!) into the dish, ensuring you get plenty of fiber and various vitamins. The creamy sauce is made with blended cashew cream, which ties everything together in the most perfect way.

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Why You’ll Love This Recipe

  • Like many of my recipes, this creamy roasted vegetable pasta is suitable for complete beginners. It is SO SIMPLE yet SO FILLING.
  • Between a variety of veggies, cashews, and pasta, you have a whole bunch of nutrients. This pasta is an amazing healthy meal that anyone can make.
  • Raise your hand if you love meal prep! Me too! Another advantage of this creamy roasted vegetable pasta is that it lends 4 servings, perfect for weekday lunches or dinners.
  • Most of the cooking process is hands-off. You just need to chop your vegggies and cook the pasta. The rest is just waiting until the veggies roast. Frees you up to do something nice!
incgredients for the roasted vegetable pasta casserole

Farfalle Pasta

For this dish, I used farfalle, also known as bow tie or butterfly pasta. Farfalle pasta originates from Northern Italy, particularly in the Lombardy and Emilia-Romagna regions. Its name, farfalle, means “butterflies” in Italian, which perfectly describes its distinctive shape.

Uses in dishes

  • Creamy Pasta Dishes. Farfalle pasta pairs well with creamy sauces such as Alfredo, or creamy tomato sauces. The bow tie shape captures the sauce, ensuring that each mouthful is rich and flavorful.
  • Pasta Salads. Farfalle pasta is a popular choice for pasta salads due to its unique shape and ability to hold onto dressings and other ingredients. It adds texture and visual appeal to salads alongside vegetables, proteins, and dressings.
  • Soups. Farfalle pasta can be used in soups and stews to add substance and texture. Its bow tie shape adds visual interest to soups and makes them more appealing.
  • Casserole Dishes. Farfalle pasta can be used in baked pasta dishes and casseroles, such as lasagna or baked ziti. Its shape holds up well during baking and provides a satisfying texture in each bite.

Overall, farfalle pasta is prized for its versatility, texture, and visual appeal, making it a favorite choice for a wide range of pasta dishes across different cuisines.

Cashew Cream and Alternatives

This creamy roasted vegetable pasta is bound together with cashew cream, which is a common plant-based substitute for cream cheese. When blended, cashews become incredibly creamy, making them an ideal base for dairy alternatives.

Of course, due to the fact that so many people are allergic to nuts, cashews aren’t suitable for everyone. Here are a few accessible alternatives:

  • Coconut Cream. Coconut cream, derived from the flesh of mature coconuts, can be blended into a creamy texture suitable for vegan cream cheese. It has a slightly sweet and tropical flavor, so it works well in both sweet and savory cream cheese recipes.
  • Tofu. Silken tofu can be a great base for vegan cream cheese. It blends into a smooth and creamy consistency and provides a neutral flavor, allowing you to customize the taste with other ingredients like lemon juice, herbs, or garlic.
  • Soy Yogurt. Unsweetened soy yogurt can serve as a base for vegan cream cheese. Look for a thick and tangy soy yogurt, as it will provide a similar texture and flavor to traditional cream cheese. You can blend it with seasonings and flavorings to create different varieties of cream cheese.
  • White Beans. Cooked white beans, such as cannellini or navy beans, can be pureed into a creamy consistency suitable for vegan cream cheese. They have a mild flavor that can be enhanced with garlic, nutritional yeast, lemon juice, and herbs.
  • Sunflower Seeds. If the allergy is specific to tree nuts, sunflower seeds can be used as an alternative. They can be soaked and blended into a creamy texture similar to cashews. Sunflower seed cream cheese may have a slightly nuttier flavor compared to cashew-based cream cheese, but it still works well in many recipes.

When using these alternatives, it’s essential to adjust the seasoning and flavorings to achieve the desired taste and texture for your vegan cream cheese recipe. Additionally, always check labels and ingredients to ensure that the chosen ingredients are safe for your specific allergy needs.

Creamy Roasted Vegetable Pasta on a white plate with the fork sticking out

How to Make This Recipe

Start by chopping and dicing the veggies. Add them to a casserole dish, along with tomato paste and fresh thyme Top with some olive oil, and add a generous amount of salt and pepper. 

Cover up the dish with foil or lid, and set it to bake at 400 F for about an hour. You’ll know the vegetables are ready when the onions are caramelized and the rest of the vegetables are fully cooked. 

Meanwhile, cook the farfalle pasta according to package directions. Drain the leftover liquid, reserving a cup of pasta water for the sauce.

Once the veggies are ready, wait for them to cool slightly so that the garlic is safe to handle. Squeeze the cloves out of the skin into the dish with the rest of the veggies and add cashew cream (or vegan cream cheese).

Mix until a creamy sauce is formed and add pasta water as needed.

Finally, stir in the pasta. Serve immediately, topped with vegan parmesan and more salt and pepper, as desired.

a fork lifting some Creamy Roasted Vegetable Pasta for a close up shot

Hack It!

  • It is up to you whether you use vegan cream cheese, homemade cashew cream, or one of the alternatives I mentioned above. The goal is to create a creamy sauce base without an overpowering taste.
  • The more, the merrier! If you have other veggies in your fridge that need using ASAP, try adding them with the rest. For instance, bell peppers, green peas, eggplant, and various herbs would all go well with this creamy roasted vegetable pasta.
  • Does it have to be farfalle? Technically, no. I would, however, advise to stick with medium size pasta. Something like penne or fussilli, as opposed to spaghetti or orzo.
  • Similarly, feel free to use gluten-free pasta if you need to accommodate an allergy. Or, if you want to add extra protein, use chickpea or lentil pasta.

Other Recipes You’ll Love

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pasta mixed with the vegetables in the casserole dish

The Recipe: Creamy Roasted Vegetable Pasta

A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream!
5 from 2 ratings


  • 1 bell pepper, chopped
  • 1 cup artichoke hearts, quartered or chopped
  • cups cherry tomatoes, chopped
  • 1 yellow onion, diced
  • 1 head garlic, top sliced off
  • 1 handful spinach, large
  • 1 zucchini, chopped
  • 2 sprigs thyme
  • ½ cup sun dried tomatoes, chopped
  • 1 tbsp tomato paste
  • olive oil, to taste
  • salt and pepper, to taste
  • 3 cups farfalle pasta, dry
  • ¼ cup cashew cream, or vegan cream cheese
  • vegan parmesan, optional, for topping



  • Preheat the oven to 400F. In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper and cream cheese or cashew cream. Drizzle with olive oil, and add a liberal amount of salt and pepper. 
  • Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft. 
  • While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water.
  • After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed.
  • Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired. 
Calories: 315.6kcal, Carbohydrates: 62.4g, Protein: 12.6g, Fat: 3.9g, Saturated Fat: 1.3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 0.2g, Sodium: 628.4mg, Potassium: 1034.5mg, Fiber: 6.2g, Sugar: 12.8g, Vitamin A: 2212.1IU, Vitamin C: 73mg, Calcium: 79.1mg, Iron: 4.2mg