Not in the mood for cooking but craving something comforting and packed with flavour? Then this Pasta with Roasted Veggies & Mascarpone Sauce is the dish for you! It’s the kind of meal that feels indulgent yet gives you a hearty dose of veggies in every bite.
All the vegetables are roasted until caramelised and slightly charred, creating not just amazing flavour, but also the rich, savoury juices that make the base of the sauce. You can use store-bought grilled vegetables if you’re short on time, but just note that you’ll need to add some stock or water since you’ll be missing those lovely roasting juices that make this sauce so special.
Once everything’s blended with fresh basil, parmesan and a dollop of mascarpone, you’re left with a silky, luscious sauce that hugs every strand of pasta. I used large penne, which works brilliantly to hold all that creamy goodness, but any pasta shape you have at hand—like spaghetti or tagliatelle—will do the trick.
Perfect for weeknights, meal prep, or just a veg-packed pasta night when you need something easy and delicious.
Why You’ll Love This Recipe
✔️ One-tray roast – Minimal effort with maximum flavour.
✔️ Creamy & comforting – Mascarpone and parmesan make a dreamy sauce.
✔️ Packed with veggies – A full tray of roasted veg in every bite.
✔️ Great for meal prep – Keeps well and tastes even better the next day.
✔️ Customisable – Use any vegetables you have lying around.
FAQ
Can I make the sauce in advance?
Yes! The sauce keeps well in the fridge for up to 3 days and also freezes beautifully.
Can I make this vegan?
Absolutely. Just skip the mascarpone and parmesan and use plant-based alternatives or add a splash of coconut milk for creaminess.
What pasta works best for this dish?
Larger pasta shapes like rigatoni, fusilli or penne are ideal as they really hold onto the creamy roasted vegetable sauce. That said, just use whatever you have at hand—spaghetti or tagliatelle work beautifully too!
Can I use store-bought grilled vegetables?
Yes, you can use store-bought grilled veggies, but you may need to add a splash of water or stock. The beauty of this sauce lies in the flavourful roasting juices from the oven—something you’ll miss out on slightly with ready-made versions.
This recipe is inspired by my Butter Roasted Tomato & Red Pepper Pasta Bake (inspired by the amazing The Original Dish) and my Roasted Aubergine Soup with Red Pepper, Tomatoes.
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