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Creamy Vegan Pasta - Indian Style | Desi~licious RD

5 from 2 votes
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If you're craving comforting recipes - you'll want to curl up to this creamy vegan pasta - Indian style. Penne pasta lusciously coated with a thick sauce to create an easy and healthy recipe that's loved by our family.
Prep Time10 mins
Cook Time20 mins
Course: Main, Main Course
Servings: 5 servings
two bowls of creamy vegan pasta Indian style with a side of roasted vegetables and flowers in the foreground


  • 1 carrot large, washed, peeled, trimmed and small diced
  • 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


  • 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)


  • 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 Facts
Creamy Vegan Pasta - Indian Style | Desi~licious RD
Amount Per Serving
Calories 434 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 764mg32%
Potassium 712mg20%
Carbohydrates 65g22%
Fiber 6g24%
Sugar 7g8%
Protein 13g26%
Vitamin A 4090IU82%
Vitamin C 50mg61%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.