Creamy, comforting, and packed with vibrant veggies, this Creamy Loaded Vegetable Pasta is a delicious way to enjoy a hearty, veggie-filled meal! Roasted capsicum, zucchini, cherry tomatoes, and spinach are blended with garlic, thyme, and cream cheese to create a rich, velvety sauce that clings to every bite of pasta.
It’s easy to make, full of flavour, and perfect for a cosy dinner or meal prep. Toss it all together with parmesan and fresh basil for the ultimate creamy, veggie-packed pasta that’s both nourishing and satisfying. A simple, flavourful dish that’s sure to become a favourite!
Ingredients needed
This Creamy Loaded Vegetable Pasta is packed with vibrant roasted veggies and coated in a rich, velvety sauce. With the perfect balance of sweetness, creaminess, and fresh herbs, it’s a comforting yet wholesome dish that will impress!
- Capsicum (Red & Yellow) – Adds a sweet, slightly smoky depth that enhances the creaminess of the sauce.
- Zucchini – Softens beautifully when roasted, blending into the sauce for extra silkiness.
- Cherry Tomatoes – Their natural juices burst while roasting, adding a sweet-tangy element to the dish.
- Garlic – Slow-roasted until buttery soft, it gives the sauce a rich, mellow depth.
- Cream Cheese – Instead of heavy cream, this brings a silky smoothness with a hint of tanginess.
- Tomato Paste – Enhances the umami flavours and adds a rich tomato base to the sauce.
- Farfalle Pasta – The ridged surface helps trap the creamy sauce for maximum flavour in every bite.
Recipe tips & notes
To achieve the perfect creamy vegetable pasta, follow these expert tips for the best flavour and texture!
- Roasting the garlic properly – Cooking it cut-side down ensures it softens evenly and blends smoothly into the sauce.
- Use full-fat cream cheese – It melts better into the sauce, giving a richer and smoother texture.
- Don’t skip the pasta water – The starch in it helps create a silky, well-emulsified sauce.
- Roast the veggies covered – This allows them to soften without drying out, locking in all their natural sweetness.
- Make it extra creamy – For a richer texture, stir in an extra tablespoon of cream cheese or a splash of milk when mixing the pasta.
Substitutions & additions
Want to switch things up? Here are some fun variations and easy swaps to customise this dish!
- Pasta choices – Swap farfalle for penne, fusilli, or spaghetti—any pasta that holds sauce well works!
- Extra protein – Add grilled chicken, crispy pancetta, or chickpeas for a protein boost.
- Cheese alternatives – Substitute parmesan with pecorino or a sprinkle of feta for a different flavour profile.
- Spice it up – Add a pinch of red pepper flakes for a gentle heat kick.
- More veggies – Mushrooms, eggplant, or roasted pumpkin make great additions.
How to make this recipe
This Creamy Loaded Vegetable Pasta is all about rich, roasted flavours and a velvety, cheesy sauce that comes together effortlessly. The roasted vegetables caramelise in the oven, intensifying their sweetness, while the cream cheese melts into a luxurious, silky sauce.
Step 1
Preheat the oven to 200°C (fan-forced). In a large baking dish, toss red and yellow capsicum, zucchini, cherry tomatoes, red onion, and spinach with olive oil, salt, and pepper. Add thyme, then place in the garlic, cream cheese and tomato paste.
Step 2
Cover the dish tightly with foil and place in the oven. Roast for 50 minutes until the vegetables are soft and full of flavour. Meanwhile, cook farfalle pasta according to package instructions, reserving ½ cup of pasta water before draining.
Step 3
Remove the garlic from the dish and squeeze out the soft cloves. Stir the garlic into the roasted vegetables.
Step 4
Mix the cream cheese into the roasted vegetables until entirely melted, forming a creamy sauce.
Step 5
Toss in the cooked pasta, adding pasta water as needed to loosen the sauce.
Step 6
Stir until everything is well coated. Serve warm, topped with fresh basil.
Creamy Loaded Vegetable Pasta
Ingredients
- 1/2 Red capsicum diced
- 1/2 Yellow capsicum diced
- 1/2 Zucchini diced
- 125 g Cherry tomatoes
- 1/2 Red onion diced
- 1 cup Spinach
- 2 Tbsp Cream cheese
- 1 Garlic head halved
- 1 tsp Fresh thyme
- 1 Tbsp Tomato paste
- 2 Tbsp Olive oil
- Salt and pepper
- 200 g Farfalle pasta
Optional Toppings
- Fresh basil
- Parmesan
Instructions
- Preheat your oven to 200°C (fan-forced). In a large baking dish, toss red and yellow capsicum, zucchini, cherry tomatoes, red onion, and spinach with olive oil, salt, and pepper. Sprinkle with thyme, then nestle the halved garlic head, cut-side down, among the veggies. Add cream cheese and tomato paste to the dish.
- Cover the dish tightly with foil and place in the oven. Roast for 50 minutes until the veggies are soft and caramelised. Meanwhile, cook the farfalle pasta according to package instructions. Reserve ½ cup pasta water, then drain.
- Remove the garlic from the dish and squeeze the soft cloves back into the roasted vegetables. Discard the skin and stir the garlic through to evenly distribute the flavour.
- Stir the cream cheese into the roasted vegetables until fully melted and combined, creating a creamy sauce.
- Add the cooked pasta, tossing everything together until well coated. If the sauce looks dry, gradually add reserved pasta water until it reaches a creamy consistency.
- Plate the pasta warm and top generously with grated parmesan and fresh basil.
Nutrition
Storage & reheating
While best enjoyed fresh, you can store and reheat leftovers with a few simple tricks to keep the pasta creamy and delicious.
Fridge Storage
- Store in an airtight container for up to 3 days.
- The pasta may absorb some sauce, so keep extra pasta water or milk on hand when reheating.
Freezing
- Not recommended – Cream cheese-based sauces can become grainy after freezing.
Reheating Instructions
- Microwave: Heat in 30-second bursts, stirring in between until evenly warmed.
- Stovetop: Heat over medium-low heat, adding a splash of pasta water or milk to loosen the sauce.
Recipe FAQs
Can I use a different type of pasta?
Yes! While farfalle works great, you can use penne, rigatoni, or fusilli—anything that holds sauce well.
What can I substitute for cream cheese?
You can use ricotta, mascarpone, or Greek yoghurt for a similar creamy effect.
How do I keep the sauce from drying out?
The reserved pasta water helps keep it silky. Stir it in gradually while tossing the pasta to maintain the perfect consistency.
Can I make this dish vegan?
Yes! Use dairy-free cream cheese and parmesan, and swap the pasta for a plant-based alternative.
What’s the best way to roast garlic?
Place it cut-side down in the dish so it softens properly. After roasting, simply squeeze out the soft cloves—they’ll blend seamlessly into the sauce.