This recipe came together because I had no clue what to make one night. I had a pounding migraine. You know those migraines where you can’t keep your eyes open, the lights make your head hurt even more? The type of migraine that you don’t want to be bothered by anyone let alone chaotic sleepless toddlers who are hungry and a family you still need to feed? Well this was one of those nights.
I grabbed whatever I had opened in my refrigerator. I had some carrots, turnips, sweet potatoes, green bell peppers, beets and cauliflower. So basically I peeled and washed the veggies, chopped them and tossed them in a large bowl with olive oil, salt and pepper, popped them in the oven and roasted those bad boys! Combined it with a creamy tomato sauce for a nutritious but filling dinner for the entire family!
To start, you need to preheat your oven to 375F. Line your baking sheet with parchment paper and set aside.
Then, chop whichever vegetables you will be roasting.
Add your chopped vegetables to a large mixing bowl. Add in about 2-3 tablespoons of Olive Oil to coat the vegetables and season with Sea Salt and Ground Black Pepper . Fully toss the vegetables until coated evenly.
Transfer your chopped & seasoned vegetables to the prepared baking sheet. Place it in the oven at 375F, to roast the vegetables for 45 minutes.
Then, the last 15 minutes you want to raise the heat to 400F for the remaining time.
While your vegetables roast, cook your pasta. I used Fusilli pasta for this dish but you’re open to use whichever pasta you desire {linguine, ziti, penne, etc}. Add a pot of hot water to the stove and bring to a rolling boil. Add in your pasta and cook accordingly. Drain and rinse your pasta then set aside until ready to combine everything.
While your vegetables roast and the pasta is cooking, start making your creamy tomato sauce.
In a small saucepan, add in your tomato sauce. I usually buy {Trader Joe’s-Tomato Basil as my base} and season it depending on what I’m making.
Then add herbs to your liking. To be completely honest, I did not measure out anything for this Sauce. I basically just eyed it to what I thought and tasted it until I liked the outcome. So have fun making this sauce.
To the sauce add in lots of garlic powder, onion powder, dried oregano, dried thyme and salt and pepper, to taste. Finally, add in the vegan cream cheese {about ½ cup}. Mix all the ingredients together until the cream cheese is melted and blends in. Let it heat on low to keep it warm until you’re ready to use it.
Once the vegetables are fully roasted, remove the pan from the oven.
Transfer your cooked pasta to a serving dish along with a large scoop of roasted vegetables.
Such a pretty dish! I didn’t even want to add the sauce at this point but I already made it so…
Then top with your warm and creamy tomato sauce. Toss everything together and combine.
Garnish with Fresh Parsley and enjoy immediately.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
|
- 1 pound Pasta of Choice cooked, drained & rinsed
- 3 large Carrots chopped
- 2 Turnips chopped
- 1 large Sweet Potatoes chopped
- 1 large Beets chopped
- 1/2 Green Bell Pepper chopped
- 1/4 head Cauliflower chopped
- 3 tablespoons Extra Virgin Olive Oil
- Sea Salt to taste
- Ground Black Pepper to taste
- 1 jar Tomato Sauce
- 1/2 cup Vegan Cream Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- Sea Salt to taste
- Ground Black Pepper to taste
- Fresh Parsley to garnish
Ingredients
For the Roasted Vegetables
For the Tomato Sauce
|
|
- To start, you need to preheat your oven to 375F. Line your baking sheet with parchment paper and set aside. Then, chop whichever vegetables you will be roasting.
- Add your chopped vegetables to a large mixing bowl. Add in about 2-3 tablespoons of olive oil to coat the vegetables and season with salt and pepper. Fully toss the vegetables until coated evenly.
- Transfer your seasoned and chopped vegetables to your prepared baking sheet. Place it in the oven at 375F, to roast the vegetables for 45 minutes.
- Then, the last 15 minutes you want to raise the heat to 400F for the remaining time.
- While your vegetables roast, cook your pasta. I used Fusilli pasta for this dish but you’re open to use whichever pasta you desire {linguine, ziti, penne, etc}. Add a pot of hot water to the stove and bring to a rolling boil. Add in your pasta and cook accordingly. Drain and rinse your pasta then set aside until ready to combine everything.
- Then, while your vegetables roast and the pasta is cooking, start making your creamy tomato sauce.
- In a small saucepan, add in your tomato sauce. I usually buy {Trader Joe’s-Tomato Basil as my base} and season it depending on what I’m making.
- Then add herbs to your liking. To be completely honest, I did not measure out anything for this Sauce. I basically just eyed it to what I thought and tasted it until I liked the outcome. So have fun making this sauce.
- To the sauce add in lots of garlic powder, onion powder, dried oregano, dried thyme and salt and pepper, to taste. Finally, add in the vegan cream cheese {about ½ cup}. Mix all the ingredients together until the cream cheese is melted and blends in. Let it heat on low to keep it warm until you’re ready to use it.
- Once the vegetables are fully roasted, remove the pan from the oven.
- Then top with your warm and creamy tomato sauce. Toss everything together and combine. Garnish with Fresh Parsley and enjoy immediately.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
