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Overhead shot of creamy vegetable pasta in a white scallop-edge bowl, with vibrant roasted veggies mixed through

Creamy Loaded Vegetable Pasta

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.
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Prep Time 5 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 986 kcal

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

Calories: 986kcalCarbohydrates: 178gProtein: 34gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 531mgPotassium: 1705mgFiber: 13gSugar: 19gVitamin A: 6395IUVitamin C: 252mgCalcium: 180mgIron: 6mg
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