Roasted Veggie Pasta with Creamy Garlic Herb Sauce

This roasted veggie pasta with creamy garlic herb sauce is pure plant-based comfort in every bite. Made with tender pasta, caramelized beets, zucchini, carrots, and onions, then tossed in a rich, garlicky herb sauce that’s creamy without any dairy—just wholesome ingredients like soaked cashews, lemon, and nutritional yeast. It’s the perfect way to use up leftover roasted vegetables and turn them into a nourishing, satisfying meal that feels indulgent but is totally good for you. Easy to make, full of flavor, and perfect for lunch or dinner.

Ingredients

For the Pasta Bowl

8 oz Pasta of choice (penne, rotini, or fusilli work great)

2 cups Seasoned Roasted Vegetables (asparagus, broccoli, zucchini, beets, carrot, onion—roughly chopped, your favorite veggies)

1 cup Baby Spinach or Kale (optional)

1–2 tsp Olive Oil, for drizzling

Salt and Black Pepper, to taste

For the Creamy Garlic Herb Sauce

1 cup Raw Cashews (soaked for 4+ hours or in hot water for 20 mins)

5 Garlic Cloves

1/4 Nutritional Yeast

2 tsp Dijon Mustard or Yellow Mustard

1 tsp Onion Powder

Juice of 1/2 Lemon

1 tsp Sea Salt

1/2 tsp Black Pepper

1 tsp Dried Basil or Italian Seasoning

2 cup Water (plus more as needed to thin)

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water.

In a high-speed blender, add soaked cashews, garlic, nutritional yeast, Dijon mustard, onion powder, lemon juice, salt, pepper, basil, and water. Blend until very smooth and creamy. Add more water or pasta water to thin the sauce if needed. Taste and adjust seasoning.

In a large bowl or skillet, combine the cooked pasta, chopped roasted vegetables, and optional baby spinach or kale. Pour the creamy sauce over the top and gently toss everything together until well coated. Warm over low heat if needed to wilt the greens and thicken the sauce slightly.

Drizzle with a little olive oil and top with chili flakes, chopped parsley, or vegan parmesan if desired. Serve warm and enjoy!

Optional Add-Ins

Toasted walnuts or pine nuts for crunch

Sautéed mushrooms or olives for depth

A spoonful of pesto or a dollop of vegan ricotta for a richer finish

Note: using cashews will give a more creamier texture to your sauce but if you are out you can also use soaked walnuts as well.

Note: after removing the pasta I added a little olive oil to the pot and sauté the greens until wilted for about a minute or two, then added the roasted veggie, sauce and pasta back into the pot to heat through and thicken.