Creamy Roasted Vegetable Pasta
A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream!
Equipment
- Large casserole dish
Ingredients
- 1 bell pepper chopped
- 1 cup artichoke hearts quartered or chopped
- 1½ 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
Instructions
- 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.
Nutrition
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