Creamy Veggie Sauce Pasta (Vegan)

Creamy Veggie Sauce Pasta (Vegan)

Pasta bowls for dinner because carbs are NOT the enemy 🍝🤤

I just see it as another delicious opportunity to sneak in as many veggies as possible! This veggie sauce pasta has got like 5 different veggies in there, all blended up into creamy goodness that will fool even the pickiest eater.

Plus it took less than 15 minutes to make, and was just so damn tasty.

Creamy Veggie Sauce Pasta (Vegan)
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner, Main
Cuisine: Vegan, Vegetarian
Serves: 4
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • ½ punnet of cherry tomatoes (about 12), halved
  • 8 large sun-dried tomatoes
  • 100g roasted red peppers, from a jar (about 2 large pieces)
  • 1 tbsp dried Italian herbs
  • 2 tbsp vegan cheese spread (it's like a cream cheese)*
  • 1 tbsp capers, drained
  • Small handful basil leaves
  • Generous pinch of salt & pepper
  • Handful toasted pine nuts, to serve
  • Cooked pasta, to serve (I used a chickpea pasta)
  1. Sauté the onions, garlic, carrots, celery, tomatoes, sun-dried tomatoes, and herbs in a saucepan for about 5-10 minutes. Transfer into a blender and add in the remainging ingredients plus ½ cup water or broth (I actually used the pasta cooking water) and blend until creamy, adding more liquid if necessary.
  2. Pour back into the pan, add in the cooked pasta, and gently heat all together and serve hot. Top with pine nuts, more basil, and some greens for extra green power.
*I used one from a brand called Nush, but feel free to use whatever one is available to you.