Ingredients
This recipe is all about fresh, flavorful ingredients working together in harmony. Here’s what you’ll need to create this creamy Tuscan vegetable pasta masterpiece:
- Pasta: 1 pound of your favorite pasta shape. Fettuccine, tagliatelle, penne, or rigatoni all work beautifully. Choose a pasta that holds sauce well.
- Bell Peppers: 2 large bell peppers (any color, or a mix for visual appeal), sliced into strips. Bell peppers add sweetness and a lovely roasted flavor.
- Mushrooms: 1 pound of cremini or button mushrooms, sliced. Mushrooms bring an earthy, umami depth to the dish.
- Onion: 1 medium yellow onion, sliced. Onion forms the aromatic base of the recipe and sweetens as it roasts.
- Garlic: 6-8 cloves of garlic, minced. Garlic is essential for that classic Tuscan flavor and adds a pungent kick.
- Sun-dried Tomatoes in Oil: 1 cup, drained, oil reserved. Sun-dried tomatoes are the heart of the Tuscan flavor, adding sweetness, tanginess, and a chewy texture. Don’t discard the oil – it’s infused with flavor and perfect for roasting!
- Spinach: 5 ounces fresh spinach, roughly chopped. Spinach adds a vibrant green color and a boost of nutrients. It wilts beautifully into the hot pasta.
- Heavy Cream: 1 cup. Heavy cream creates the luxurious, creamy sauce. For a lighter option, you can use half-and-half, but the sauce will be less thick. For a vegan option, use full-fat coconut cream.
- Vegetable Broth: ½ cup. Vegetable broth adds moisture and flavor to the sauce, helping to bring it all together.
- Parmesan Cheese: ½ cup grated, plus extra for serving. Parmesan cheese adds a salty, savory, and umami-rich element to the creamy sauce. For a vegan option, use nutritional yeast for a cheesy flavor.
- Italian Seasoning: 2 teaspoons. Italian seasoning is a blend of dried herbs that provides that quintessential Italian flavor profile.
- Dried Oregano: 1 teaspoon. Oregano is a key herb in Italian cuisine and complements the other flavors beautifully.
- Red Pepper Flakes: ¼ teaspoon (or more to taste). Red pepper flakes add a subtle hint of heat that balances the richness of the sauce.
- Salt and Black Pepper: To taste. Salt and pepper are crucial for seasoning and enhancing all the flavors.
- Olive Oil: For roasting. Olive oil is the go-to oil for Italian cooking and adds a fruity flavor.
- Fresh Basil: For garnish, chopped. Fresh basil adds a bright, herbaceous finish and a beautiful aroma.
Instructions
Follow these simple steps to create your own delicious Creamy Tuscan Roasted Vegetable Pasta:
- Preheat and Prep for Roasting: Preheat your oven to 400°F (200°C). Prepare your vegetables by slicing the bell peppers, mushrooms, and onion. Mince the garlic. Drain the sun-dried tomatoes, reserving the oil. Roughly chop the spinach.
- Roast the Vegetables: In a large bowl, toss the sliced bell peppers, mushrooms, and onion with 2 tablespoons of the reserved sun-dried tomato oil (or olive oil if you don’t have enough), minced garlic, 1 teaspoon of Italian seasoning, ½ teaspoon of dried oregano, ¼ teaspoon of red pepper flakes (if using), salt, and pepper. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Roasting brings out the natural sweetness of the vegetables and adds a wonderful depth of flavor.
- Cook the Pasta: While the vegetables are roasting, cook your pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Al dente pasta holds its shape and texture best when combined with sauce.
- Prepare the Creamy Tuscan Sauce: In a large skillet or pot over medium heat, add the remaining reserved sun-dried tomato oil (or 1 tablespoon of olive oil if needed). Add the drained sun-dried tomatoes and cook for 2-3 minutes, allowing their flavors to deepen and become fragrant.
- Build the Sauce: Pour in the vegetable broth and heavy cream (or coconut cream). Bring to a simmer, then reduce the heat to low. Stir in the remaining 1 teaspoon of Italian seasoning and ½ teaspoon of dried oregano. Let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly and the flavors to meld together beautifully.
- Add Parmesan and Spinach: Stir in the grated Parmesan cheese (or nutritional yeast) until melted and the sauce is smooth and creamy. Add the chopped spinach to the sauce and cook until it wilts, about 1-2 minutes.
- Combine Pasta and Roasted Vegetables: Add the cooked and drained pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly in the sauce. If the sauce seems too thick, add a little pasta water, one tablespoon at a time, until you reach your desired consistency. The pasta water helps to create a silky, emulsified sauce that clings perfectly to the pasta.
- Incorporate Roasted Vegetables: Gently fold in the roasted vegetables into the pasta and sauce. Ensure everything is well combined and heated through.
- Serve and Garnish: Serve immediately, garnished with fresh basil and extra grated Parmesan cheese. A sprinkle of red pepper flakes for extra heat is also a lovely addition. Enjoy your Creamy Tuscan Roasted Vegetable Pasta!
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Protein: 20g