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Creamy Veggie Pasta Bake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550
A delicious and hearty vegan pasta bake loaded with colorful vegetables and creamy cheese, perfect for a comforting meal.

Ingredients

Vegetables

  • 0.5 piece green bell pepper (sliced)
  • 0.5 piece red bell pepper (sliced)
  • 300 g cherry tomatoes (halved)
  • 1 small eggplant (chopped)
  • 1 small garlic bulb (cut in half)

Sauce & Pasta

  • 200 g vegan cream cheese
  • 3 tbsp olive oil
  • 300 g rigatoni pasta

Seasoning

  • to taste Salt and pepper

Garnish

  • as needed Fresh parsley (for garnish)

Instructions 

  • Preheat oven to 200°C (400°F). Place sliced peppers, cherry tomatoes, eggplant, and garlic in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss.
  • Add vegan cream cheese in the center, cover with foil, and roast for 40 minutes. Remove foil and roast uncovered for 10 minutes.
  • While roasting, cook rigatoni until al dente, then drain.
  • Remove garlic from vegetables, squeeze out roasted garlic, and mix into vegetables and cream cheese. Add cooked pasta and toss.
  • Garnish with chopped parsley and serve immediately.

Notes

For extra flavor, sprinkle with nutritional yeast or vegan cheese before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Pasta, vegan, Vegetables