I have been making a version of this roasted vegetable pasta with creamy tomato sauce for decades, and in my 30s, it was my favourite dinner-party dish. Pasta, plus a delicious, flavour-packed tomato sauce, tossed with roasted courgette, aubergine and red onion is a delicious flavour combination. I have used fresh basil here, but in the past, I often used basil pesto. I often add a chopped-up bell pepper, which works perfectly, too.
I wanted this dish to bring the best of Mediterranean flavours without being fussy or complicated. I have added anchovies, sundried tomatoes, and capers to really amplify the umami in this sauce, but you can leave these out.
Fairview asked me to do a recipe using one of their two recently launched savoury White Rock cheeses. They are red onions, garlic and herbs. Both would work well in the recipe, but I liked the red onion’s sweetness in this sauce since I was already using it in the recipe.
Crumbling the semi-soft medium-fat cream cheese into the sauce gives it a delicious, creamy and cheesy flavour. A mild goat’s cheese or flavoured cream cheese would work if you can’t access Fairview White Rock.
I have kept the olives whole with their pips in because I think they look better that way, but you can absolutely pit them if you prefer. The capers add little bursts of salt and flavour, and then right at the very end, I stir through fresh basil. This is important because basil goes brown very quickly once it hits heat, so adding it at the last moment keeps it vibrant and fragrant.
Tips for the Best Roasted Vegetable Pasta
Getting the roasted vegetables right is really the key to this whole dish. Cut all your vegetables roughly the same size so they roast evenly. Don’t overcrowd the roasting pan because the vegetables will steam rather than caramelise, and that golden colour is what you are after. If your tray is looking full, use two trays rather than piling everything on top of each other. Go easy on the olive oil too, as too much will prevent the edges from crisping up. You want just enough to coat the vegetables lightly.
When it comes to the sauce, let the onions cook low and slow until they are really soft before adding the garlic. Rushing this step means you miss out on all that sweetness. And when you add the anchovies, press them into the oil with the back of a wooden spoon so they dissolve completely. They should disappear into the sauce entirely.
Serving and Storing Creamy Roasted Vegetable Pasta
This serves two generously (with a sneaky and much-loved leftover portion), and I love it with a simple green salad on the side and a glass of something crisp and white. It is also wonderful as a side alongside grilled chicken or fish if you want to make it a more protein-forward meal.
Leftovers keep well in the fridge for up to two days. The pasta does absorb the sauce as it sits, so when you reheat it, add a splash of water or cream to loosen everything up. It is one of those dishes that tastes just as good the next day, if not better, as the flavours have had time to develop.
FAQ’s for Roasted Vegetable Pasta
Can I make roasted vegetable pasta ahead of time? You can roast the vegetables and make the sauce ahead of time and keep them separately in the fridge for up to two days. Cook the pasta fresh when you are ready to serve.
What is the best pasta shape for roasted vegetables? Short pasta like rigatoni, penne or fusilli works best because the sauce and smaller pieces of vegetables get caught inside the shapes.
How do I stop roasted vegetables from going soggy? Cut them evenly, spread them out in a single layer with space between each piece, and don’t use too much oil. Overcrowding the pan causes steaming rather than roasting.
What can I substitute for Fairview White Rock cream cheese? Any good quality cream cheese or a mild, creamy goat’s cheese will work. You are looking for something that melts smoothly into the sauce.
Do anchovies make the sauce taste fishy? Not at all. Anchovies dissolve completely into the sauce, adding a deep, savoury umami flavour rather than a fishy taste. They are entirely optional but well worth trying.
Pasta and roasted vegetables
- 200 grams (7 oz) rigatoni or other short pasta of choice, cooked until al dente
- 1 large red onion peeled and cut into medium chunks
- 5 small/medium courgettes cut into bite-sized pieces
- 1 medium/large aubergine cut into cubes
- A glug of extra virgin olive oil
- 2 tsp dried oregano
- Salt and pepper
- Freshly grated Parmesan or Pecorino Romano to serve
Tomato sauce
- 2 Tbsp olive oil
- 1 red onion finely diced
- 3 cloves of garlic minced
- 4 anchovies optional
- 3 – 4 soft sundried tomatoes in oil finely chopped (optional)
- 1 tin 400 grams/14 oz of chopped peeled tomatoes
- ½ tsp sugar
- 1 Fairview block of White Rock with red onion semi-soft cream cheese infused with red onion
- 80 ml â…“ cup fresh cream
- ¼ cup Kalamata olives you can leave the pips in or remove them
- 3 Tbsp baby capers optional, or regular capers, roughly chopped
- Small handful of basil leaves to add right at the end
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Preheat the oven to 180°C (350°F) and get a large roasting tray ready.
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Cut the vegetables into even sizes and spread them across the baking sheet. Drizzle over the olive oil and toss to coat. Sprinkle over salt, pepper and the dried oregano and toss again to coat. Shake the pan to ensure the vegetables are evenly spaced and roast for around 30 – 35 minutes until starting to caramelise around the edges.
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While the vegetables are roasting, cook the pasta in well-salted water until al dente, drain and set aside.
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To make the tomato sauce, heat the olive oil in a pan, then add the red onion and sauté over a medium-low heat until soft, about 5 – 7 minutes. Add the garlic and cook for about a minute until fragrant. Add the anchovies and sundried tomatoes and cook for a further minute until everything is well incorporated into a paste.
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Add the tin of tomatoes, season with salt and pepper, add the sugar and cook for about 20 minutes with the lid on.
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Crumble the Fairview White Rock into the sauce and stir until melted. Add the cream, olives and capers and cook for a further 2 minutes.
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When you are ready to serve, add the pasta to a bowl with the sauce and the roasted vegetables. Toss well to combine.
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Serve with a generous amount of freshly grated Parmesan or Pecorino Romano and scatter the basil leaves over the top.
Notes:
- The anchovies and sundried tomatoes are listed as optional, but they really do make the sauce special. Even if you think you don’t like anchovies, they dissolve completely and just add a wonderful savoury depth.
- Don’t skip the sugar in the tomato sauce. It balances the acidity of the tinned tomatoes and rounds out the flavour.
- If you can’t find Fairview White Rock, substitute with about 60 grams (2 oz) of plain cream cheese or a mild, creamy goat’s cheese.
- Add the basil right at the very end, just before serving. It will go brown quickly if it sits in the heat.
- This recipe scales up easily. For four servings, double everything and use two roasting trays for the vegetables.
ÂStorage:
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Keep leftover pasta in an airtight container in the fridge for up to two days. The sauce and vegetables store well together, but the pasta will absorb the sauce as it sits.
Reheating: Warm the pasta in a pan over a medium-low heat with a splash of water or cream to loosen the sauce. Stir gently until heated through, about 3 to 4 minutes. You can also reheat it in the microwave in 30-second intervals, stirring between each one. Add fresh basil after reheating, not before.
Freezing: This pasta does not freeze particularly well. The courgette and aubergine lose their texture once thawed. If you want to prep ahead, freeze the tomato sauce on its own for up to three months and make the roasted vegetables and pasta fresh when you are ready to serve.
- Rigatoni is my first choice here because the sauce gets caught inside the tubes, but penne, fusilli or paccheri all work well.
More Vegetarian pasta recipes you might like:
How To Make Perfect Pasta Alla Norma
Roasted Vegetable Lasagne With Aubergine & Peppers
The best creamy tomato & spinach tortelloni
Roasted butternut and mascarpone pasta sauce with mushrooms
Roasted tomato and red pepper pasta with aubergines and olives
Creamy Pasta With Artichokes & Spinach
My best pasta recipes
*This post is proudly sponsored by Fairview Cheese
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