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two bowls of creamy vegan pasta Indian style with a side of roasted vegetables and flowers in the foreground
5 stars (3 reviews)

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Healthy Creamy Vegan Pasta (Indian Style!)

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 5 servings
If you're craving comforting recipes - you'll want to curl up to this creamy vegan pasta - Indian style. Penne pasta is lusciously coated with a thick sauce to create an easy and healthy recipe that's loved by our family. The sauce is dairy-free and made with a medley of roasted vegetables, cashew nuts, garlic, garam masala and a sprinkle of chilli flakes.

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Ingredients
 

  • 1 carrot, large, washed, peeled, trimmed and small diced, Benefits of cooked carrots
  • 4 tomatoes, large, washed, sliced in half
  • ½ fennel, medium, washed, ends trimmed, and small diced
  • 1 red pepper, large, washed, trimmed, deseeded and sliced in medium chunks
  • tbsp olive oil, extra virgin
  • 1 tsp black pepper
  • 3 cups penne pasta, type is optional: wholewheat, legume-based, quinoa-based.
  • 8 cups water, to boil the pasta. Follow packet instructions and adjust accordingly
  • ½ cup cashews, unsalted, plain
  • 1 tsp garam masala
  • 8 garlic cloves, medium, peeled and thinly sliced
  • tsp salt, sea salt
  • 2 tsp chilli flakes, optional
  • 1 cup cilantro, fresh, washed, finely chopped

Equipment

  • blender

Instructions
 

  • Preheat the oven to 420 degrees Fahrenheit.
  • Place the prepared vegetables on a large baking tray in a single layer. Drizzle with 2 tbsp of olive oil and sprinkle with black pepper. Send to roast (top shelf) at 420 degrees Fahrenheit for 17-18 minutes. For perfectly charred vegetables, broil for 2-3 minutes - keeping a close eye to prevent burning.
  • Meanwhile, in a large cooking pot, bring water to boil. Add pasta and cook according to packet instructions.
  • Once the vegetables are roasted, transfer them to a large blender. Add garam masala, cashews and blitz until lusciously creamy. Set aside.
  • In a large cooking pot, heat 1/2 tbsp of olive oil over medium heat. Add garlic and fry until lightly golden.
  • Add the creamy pasta sauce, add salt, and heat through. 
  • Stir in the drained pasta to coat with the creamy vegan sauce.
  • Finish with cilantro and chilli flakes (optional)

Notes

  • Don't forget to cut the sturdy vegetables into small pieces to ensure they cook through.
  • Arrange the vegetables on the baking tray in a single layer to roast beautifully. Overlapping vegetables will make them soggy.
  • Be careful not to burn the garlic; otherwise, you will end up with a butter taste to the creamy pasta sauce.
  • Use fresh cilantro and add it to the finished dish. You don't want to cook the cilantro because it will lose its flavour.
  • Store leftover pasta in the fridge for up to 4 days.

Nutrition Information:

Calories: 434kcal (22%)Carbohydrates: 65g (22%)Protein: 13g (26%)Fat: 14g (22%)Saturated Fat: 2g (10%)Sodium: 764mg (32%)Potassium: 712mg (20%)Fiber: 6g (24%)Sugar: 7g (8%)Vitamin A: 4090IU (82%)Vitamin C: 50mg (61%)Calcium: 73mg (7%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: ethnic, Fusion, Indian
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.