Weeknight Roasted Veggie Creamy Vegan Pasta

Roasted butternut squash, bell pepper, red onion, mushrooms and zucchini all tossed in a creamy vegan sauce over gluten-free pasta...it's the perfect weeknight sheet pan dinner!

Weeknight Vegan Roasted Veggie Creamy Pasta has a whole rainbow of veggies and the most satisfying, comforting sauce.


– Sliced mushrooms – Butternut squash – Red onion – Zucchini – Red bell pepper – Olive oil – Salt – Black pepper – Large head garlic


– Short-cut pasta – Extra virgin olive oil – Garlic powder – Dried Italian seasoning – Fine salt – Red chili flakes – Black pepper – Cashew cream – Pasta water


Place all the veggies directly on a half sheet baking sheet.  Pour ¼ cup olive oil overtop the veggies and sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper.  Toss well to evenly coat all veggies.


Remove the top ¼-inch of the garlic head. Tightly wrap with aluminum foil and place on the baking sheet with the veggies. Place the baking sheet(s) on the middle rack of your preheated oven for 20 minutes.


Meanwhile start to cook the pasta according to package instructions (I like to salt my pasta water for the best flavor).


After the veggies have baked for 20 minutes, remove from the oven and toss the veggies well. Bake another 20-25 minutes until golden brown.  The mushrooms and onions should look golden brown and crispy.  Set aside.


Once the pasta is done cooking transfer the drained pasta to a 12-inch skillet. Add the oil, and seasonings. Unwrap the head of garlic and mash them with a fork. Saute over medium heat for 5 minutes.


Add the vegan cashew cream and reserved pasta water to the skillet.  Add the roasted veggies and toss well to combine. Taste and adjust seasonings if desired.  Serve hot.

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