Best 9 Pasta With Roasted Vegetables And Cream Cheese Recipes

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Pasta with roasted vegetables and cream cheese is a delightful and flavorful dish perfect for a quick and easy weeknight dinner or a special occasion. The combination of tender pasta, roasted vegetables, and creamy cheese sauce creates a harmonious balance of flavors and textures that will tantalize your taste buds. With its vibrant colors and enticing aroma, this dish is sure to impress your family and friends.

Here are our top 9 tried and tested recipes!

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.

Provided by EatingWell Test Kitchen

Categories     Healthy Spaghetti Recipes

Time 35m

Number Of Ingredients 10

1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
2 large tomatoes, chopped
¼ cup chopped fresh basil
2 cloves garlic, minced
12 ounces whole-wheat pasta
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
  • Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
  • Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
  • Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 50.4 g, Cholesterol 11.1 mg, Fat 8.4 g, Fiber 8.7 g, Protein 11.6 g, SaturatedFat 2.7 g, Sodium 223.8 mg, Sugar 6.8 g

ROASTED VEGGIE PASTA



Roasted Veggie Pasta image

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
2 large sweet yellow peppers, cut into 1-inch pieces
1 cup fresh baby carrots, halved lengthwise
2 tablespoons olive oil
3-1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE



Pasta With Roasted Vegetables and Cream Cheese image

I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.

Provided by Jmommy209

Categories     < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1 green pepper
1 red pepper
1 orange bell pepper
1 onion
6 small carrots
4 garlic cloves
1 teaspoon dried basil
salt
pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 lb turkey bacon
1/4 cup cream
5 ounces cream cheese
3/4 cup parmesan cheese
1/2 lb pasta

Steps:

  • Slice peppers, onion and carrots.
  • Toss with garlic, olive oil, salt, pepper and basil.
  • Roast in a 375 degree oven for 45 min.
  • Remove and set aside to cool.
  • Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
  • In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
  • Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
  • Add pasta and parmesan.
  • Stir together.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

CREAMY VEGETARIAN PASTA SAUCE



Creamy Vegetarian Pasta Sauce image

This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package penne pasta
2 tablespoons olive oil
1 zucchini, sliced
1 red bell pepper, sliced
1 cup sliced fresh mushrooms
6 ounces frozen chopped spinach, thawed and drained
2 tomatoes, chopped
3 cups vegetable broth
7 ounces sour cream
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g

ROASTED VEGETABLE AND PASTA CASSEROLE



Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
  • Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
  • Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
  • Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g

EASY CREAMY PASTA WITH VEGGIES



Easy Creamy Pasta with Veggies image

This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.

Provided by Lennie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups dry fusilli or 2 1/2 cups rotini pasta
1 (16 ounce) bag california-blend frozen vegetables (mixed broccoli, cauliflower and carrots)
1 (10 3/4 ounce) can cream of mushroom soup (or your favourite creamed soup)
3/4 cup milk
1/2 cup freshly grated parmesan cheese
1 1/2 tablespoons mustard (preferably dijon)
1 (3 ounce) package cream cheese, softened
salt and black pepper

Steps:

  • Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
  • Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
  • Drain pasta and veggies in colander.
  • In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
  • Once mixture is smooth, add veggies and pasta into sauce.
  • Heat until mixture is combined and warmed through, stirring frequently.
  • Taste; add salt and pepper if desired; serve.

Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL



Pasta with Roasted Vegetables, Tomatoes and Basil image

Provided by Lynda Hotch Balslev

Categories     Pasta     Tomato     Vegetable     Vegetarian     Basil     Eggplant     Bell Pepper     Butternut Squash     Healthy     Bon Appétit     Switzerland

Yield Serves 6 to 8

Number Of Ingredients 12

Nonstick vegetable oil spray
2 red bell peppers, cut into 1/2-inch pieces
1 medium eggplant, unpeeled, cut into 1/2-inch pieces
1 large yellow crookneck squash, cut into 1/2-inch pieces
1 1/2 cups 1/2-inch pieces peeled butternut squash
4 tablespoons olive oil
1 pound penne pasta
2 medium tomatoes, cored, seeded, diced
1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  • Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.

CREAMY PASTA WITH VEGETABLES



Creamy Pasta with Vegetables image

Serve this Creamy Pasta with Vegetables at dinnertime tonight! This delicious Creamy Pasta with Vegetables also counts as a Healthy Living dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

7 oz. spaghetti, uncooked
1 large red pepper, cut into strips
1 zucchini, sliced
1 cup sliced fresh mushrooms
1 Tbsp. olive oil
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup fat-free milk
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. dried oregano leaves

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
  • Drain spaghetti; place in large bowl. Add sauce; mix lightly.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 9 g, Protein 15 g

Tips:

  • Choose firm vegetables: Vegetables like broccoli, carrots, and bell peppers hold their shape better when roasted.
  • Toss vegetables in oil and seasonings: This helps them caramelize and develop flavor.
  • Roast vegetables at a high temperature: This helps them brown and caramelize quickly.
  • Stir vegetables occasionally: This ensures even cooking.
  • Use a variety of vegetables: This adds color, flavor, and texture to the dish.
  • Make sure the cream cheese is softened: This makes it easier to mix with the other ingredients.
  • Add the cream cheese mixture to the hot pasta: This helps it melt and evenly coat the pasta.
  • Season the dish to taste: Add salt, pepper, and other seasonings to your liking.
  • Garnish with fresh herbs: This adds a pop of color and flavor.

Conclusion:

This pasta dish with roasted vegetables and cream cheese is a delicious and easy meal that can be enjoyed for lunch or dinner. The roasted vegetables add a smoky and flavorful twist to the classic pasta dish. The cream cheese adds a rich and creamy texture that pairs perfectly with the roasted vegetables and pasta. This dish is sure to be a hit with your family and friends. So, grab your apron and start cooking!

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