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Let’s be real – this Creamy Roasted Veggie Pasta Sauce is one of those recipes that makes you feel like a total kitchen genius, even though it’s stupidly easy. We’re talking roasted pumpkin, charred red capsicum and caramelised onion blended into a dreamy, creamy cashew sauce that clings to every little pasta shell like it was meant to be. It’s rich, velvety, a little smoky, and absolutely does not taste like health food (but secretly is).
The best part? It all happens on one tray. You roast, you blend, you toss – done. No fancy ingredients, no dairy, no stress. This recipe is the ultimate proof that simple can still be sexy. Creamy, comforting, and 100% vegan – pasta night just got a major glow-up.
Why you will love this recipe
- It’s creamy without the cream. Cashews and roasted veggies blend into the silkiest sauce ever – no dairy needed.
- Big flavour, low effort. Roast everything on one tray, blend, and toss with pasta. Dinner = sorted.
- Freezer-friendly & meal-prep approved. Make a big batch of sauce and thank yourself later.
- It feels like comfort food, but it’s secretly wholesome. We love a sneaky healthy moment.
Key ingredients
- Pumpkin
- Red capsicum
- Onion
- Garlic
- Tomato paste
- Raw cashews
- Vegetable broth or stock
- Oregano
- Smoked paprika
- White miso paste
- Nutritional yeast flakes
- Turmeric
- Olive oil
- Salt
How to make this recipe
Start by prepping the veg and heat the oven – this is where the flavour party begins. Peel and roughly chop your pumpkin into bite-sized pieces so everything cooks evenly; halve and core the red capsicum, peel off skins of the onion and leave the garlic cloves whole (you’ll squeeze them out of their skins later). Toss the lot with a good glug of olive oil, a pinch of salt and spread them out on a lined tray so they’re not cuddling each other – crowding = steaming, and we want caramelisation here folks. Roast at a high heat (around 200°C) until the pumpkin is soft and edges are golden, onion is becoming translucent and caramelised and the capsicum is sweet and slightly charred. That roast is the backbone of your sauce: caramelised sugars, a little char, and concentrated veg flavour that makes the whole dish sing.
While the veg roasts, give your cashews a quick little spa treatment – soak them in boiling water for 30 minutes to soften. This is the secret to that ultra-creamy, silky texture without any dairy. If you’re short on time, a quick boil works too; if you’ve planned ahead, leave them to soak in cold water for a few hours. Also get your pasta water bubbling so you’re ready: salt the water properly – pasta water should taste like the sea – and cook your shells just shy of al dente because they’ll finish cooking in the sauce and soak up all that lushness.
Once the veg is out of the oven, squeeze the garlic out of its skin and into your blender, then tip in the roasted pumpkin, onion and capsicum. Add the drained cashews, a splash of veggie stock, smoked paprika, turmeric, oregano, tomato paste, white miso and nutritional yeast. If you want an umami boost these are the background players that make a simple veg sauce feel rounded and savoury. Blend until gloriously smooth, then check the texture: the sauce should coat the back of a spoon. If it’s too thick, loosen with more reserved pasta water or stock; too thin, and simmer it gently in a pan to concentrate. Taste and tweak – salt, a squeeze of lemon to lift, or a little maple if your pumpkin is on the bitter side.
Combine the pasta and sauce over low heat so everything marries nicely. Put the blended sauce into a wide frying pan, add the drained shells and a splash of the reserved pasta water, and toss gently. The shells will grab onto the sauce in all the little nooks, which is the whole point of using small pasta shapes here. Keep the heat low and stir – if the sauce seems to cling too much, a little more pasta water will make it glossy and saucy again. Finish with a good crack of black pepper, a handful of chopped parsley or basil for freshness, and a little extra olive oil if you’re feeling indulgent.
FAQs
Absolutely! This sauce is perfect for meal prep. You can make it up to 3 days ahead and store it in an airtight container in the fridge. When you’re ready to use it, just heat it gently in a pan with a splash of water or plant milk to loosen it up.
Yes – this sauce freezes beautifully. Once cooled, pour it into a freezer-safe container or reusable silicone bag. It’ll keep well for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stove, stirring in a bit of water or stock until it’s silky again.
The trick is to go low and slow. Avoid blasting the sauce over high heat – instead, warm it gently in a saucepan, stirring constantly. If it thickens too much, add a little warm pasta water or plant milk to bring it back to that creamy consistency.
Yes, but cashews are the creamiest option. If you’re nut-free, try sunflower seeds or silken tofu – both create a similar texture. Just note that the flavour will change slightly.
No stress – just add a splash of reserved pasta water, stock, or unsweetened plant milk and blend or stir until smooth again. It should coat the back of a spoon but still be pourable.
Pop it back into a pan and simmer on low heat for 5–10 minutes. The liquid will reduce and the sauce will thicken up naturally. You can also add an extra spoon of nutritional yeast or a few soaked cashews to blend it thicker.
More recipes you might like
Sun-dried Tomato Pesto Pasta Salad
Caramelised Onion Orecchiette Pasta
Easy Tomato, Basil & Garlic Spaghetti
One Pan Creamy Tuscan Gnocchi
Lentil Ragu with Creamy Polenta
Creamy Roasted Veggie Pasta Sauce
4
10
35
45
This Creamy Roasted Veggie Pasta Sauce is comfort food made easy – think roasted pumpkin, red capsicum, onion, and garlic blended with cashews into a luscious, dairy-free sauce. Tossed through small pasta shells, it’s creamy, cosy, and loaded with flavour in every bite. Perfect for a quick vegan dinner that still feels a little fancy.
Ingredients
1 cup Pumpkin, cubed
1 Red Capsicum, de-seeded
1 Brown Onion
1 Head of Garlic
1 tsp Smoked Paprika
1/4 tsp Turmeric
1/2 tsp Oregano
1/3 cup Raw Cashews
1 tbsp Olive Oil
2 tbsp Nutritional Yeast Flakes
1 tbsp Tomato Paste
1 tbsp White Miso Paste
2 cups Vegetable Broth or Stock
Salt, to taste
Splash of Reserved Pasta Sauce
Directions
- Preheat oven to 200°C. Chop pumpkin, capsicum, and onion; leave garlic cloves whole. Toss with olive oil and salt, then spread out on a lined tray (no veggie cuddles!). Roast for 30-35 mins or until golden, soft, and caramelised.
- While veggies roast, soak cashews in boiling water for 30 mins. Cook shell pasta in salted water until just al dente – it’ll finish cooking in the sauce. Reserve some pasta water before draining.
- Squeeze roasted garlic out of skins. Add all roasted veggies, drained cashews, veggie stock, smoked paprika, turmeric, oregano, white miso, tomato paste and nutritional yeast to a blender. Blend until smooth and creamy. Adjust thickness with a splash of stock or pasta water. Taste and tweak with salt, lemon, or maple.
- Pour sauce into a pan over low heat. Add cooked pasta and a splash of reserved pasta water. Toss until glossy and coated. Finish with black pepper, chopped parsley or basil, and a drizzle of olive oil.
