This sheet pan vegan creamy vegetable pasta is a quick, easy, and nutritious dinner that the whole family will love! Roasted mushrooms, chickpeas, and romanesco cauliflower are smothered in a creamy vegan alfredo sauce that's made from cashews and vegan cheese. It's a perfect meal for busy weeknights or for meal prep!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, lunch
Cuisine: Gluten-free, Vegan
Keyword: gluten free pasta recipe, roasted vegetable pasta, sheet pan dinner recipe, vegan cream sauce
Preheat oven to 375 degrees. And set a large pot of salted water to boil.
Meanwhile prepare the veggies. Seperate the cauliflower into florets. Roughly chop your mushrooms and drain and rinse your canned chickpeas.
Then add the vegetables into a mixing bowl and toss with the oilive oil and spices. Place onto a baking sheet and bake for 20 minutes.
Make your creamy pasta sauce
In a large pot, over medium-high heat add the oil and onions, and cook until the onions are soft and translucent. Then, add the fresh garlic and continue to cook for another 2 minutes.
Then pour in the oat milk, nutritional yeast, italian seasoning, salt, and vegan cheese. Reduce the heat and simmer for another 10 minutes.
Once the veggies finish baking, add them into the sauce.
Once cooked, drain the pasta noodles but reserving ½ cup. Before adding the pasta, check the consistency of the sauce. If it seems a little to thick you can slowly add in some pasta water to help thin it out.
Add the pasta into the sauce and stir. Cook for another 1 minute or so to allow the flavours to mingle. Then serve!
Notes
Save the cauliflower stems to use for your future veggie stock.