Why You’ll Love This Recipe

This baked veggie pasta is not only a breeze to make but also versatile and customizable. You can use whatever summer vegetables you have on hand, and the creamy dairy-free sauce ensures that everyone, including those with dietary restrictions, can enjoy a hearty meal. The best part? It’s a one-pan wonder, so cleanup is a snap.

Ingredients You’ll Need

• 1 onion, sliced thinly
• 2 peppers, chopped (any color you prefer)
• 1 zucchini, chopped
• 1 head of garlic
• 3 tbsp avocado or olive oil (adjust as needed)
• Salt and pepper, to taste
• 1 tbsp Italian seasoning
• 2/3 cup vegan cream cheese (homemade or store-bought)

How to Make Your Own Dairy-Free Cream Cheese

If you want to make your own vegan cream cheese, here’s a simple recipe:

Ingredients:

• 1/2 cup cashews, soaked in water for at least 2 hours
• 1/2 block firm tofu, drained and patted dry
• 1 tsp garlic powder
• Salt, to taste
• 1 tsp nutritional yeast (optional, for a cheesy flavor)
• Juice of 1 lemon

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the soaked cashews, firm tofu, garlic powder, salt, nutritional yeast (if using), and lemon juice.
3. Blend until the mixture reaches a smooth, creamy consistency, similar to traditional cream cheese.
4. Taste and adjust seasoning if necessary.

How to Make Baked Veggie Pasta

1. Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking.
2. Prepare the Vegetables: Slice the onion thinly, chop the peppers and zucchini, and cut the garlic head top off exposing the tops of the garlic cloves.
3. Season and Roast: Toss the sliced onion, chopped peppers, and zucchini with 3-4 tablespoons of avocado or olive oil, salt, pepper, and Italian seasoning. Spread them evenly on a baking pan. Place the whole garlic head on the baking sheet as well. Add the homemade or store-bought vegan cream cheese on the pan. Roast in the preheated oven for about 40 minutes, or until the vegetables are tender and slightly caramelized.
4. Blend the Garlic: After roasting, squeeze the roasted garlic cloves out of their skins and into a bowl. Mash them to incorporate their flavor into the mix.
5. Combine with Pasta: Cook your choice of pasta according to package instructions. Drain and add to the roasted vegetables dish. Mix until combined. Taste pasta and add additional salt, pepper or seasoning. 
6. Serve and Enjoy: Serve immediately, and enjoy a delicious and creamy pasta dish with minimal cleanup.

Substitute List of Ingredients

If you don’t have all the ingredients or need some alternatives, here’s a handy list of substitutes:

• Onion: Use shallots or leeks for a milder flavor.
• Peppers: Swap with cherry tomatoes or sweet corn for a different texture and taste.
• Zucchini: Try yellow squash or eggplant as alternatives.
• Garlic: Garlic powder or minced garlic can be used if you don’t have fresh garlic.
• Avocado Oil: Olive oil is a good substitute.
• Salt and Pepper: Adjust with other seasonings like sea salt or freshly ground pepper, or use seasoning blends to suit your taste.
• Italian Seasoning: Use dried herbs such as basil, oregano, and thyme, or a pre-made herb blend. Or toss in fresh herbs when you add in the pasta.

This baked veggie pasta with dairy-free cream cheese is a fantastic option for a quick, easy, and flavorful meal. By roasting fresh vegetables and combining them with a creamy, homemade vegan cream cheese sauce, you’ll have a satisfying dinner that’s sure to please everyone at the table. Plus, with minimal cleanup required, it’s a win-win for busy evenings. Enjoy this delicious and versatile recipe!