Description
A comforting and creamy pasta bake filled with colorful veggies and seasoned to perfection, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 300 g cherry tomatoes, halved
- 1 small eggplant, chopped
- 1 garlic bulb, cut in half
- 200 g vegan cream cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- 300 g rigatoni pasta
- Fresh parsley for garnish
Instructions
- Preheat the oven to 200 degrees C (400 degrees F).
- Prepare the Vegetables: In a large baking dish, place the sliced green and red bell peppers, halved cherry tomatoes, chopped eggplant, and halved garlic bulb. Drizzle 3 tablespoons of olive oil over the vegetables, and season with salt and pepper. Toss everything to coat evenly.
- Place the vegan cream cheese in the center of the vegetable mixture. Cover the dish with aluminum foil and roast for 40 minutes.
- After 40 minutes, remove the foil and roast uncovered for an additional 10 minutes.
- While the vegetables roast, bring a large pot of salted water to a boil and cook the rigatoni until al dente (about 10-12 minutes). Drain and set aside.
- Once the vegetables are roasted, squeeze the roasted garlic cloves into the mixture and stir well.
- Add the cooked rigatoni to the vegetable mixture and toss until well combined.
- Garnish with freshly chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be prepared ahead of time and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 58 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: veggie pasta bake, creamy pasta, vegan bake, comfort food, family recipe
