Roasted Veggie Penne with Tomato Cream Sauce

Roasted Veggie Penne with Tomato Cream is a warm, comforting pasta dish that brings together the caramelized sweetness of oven-roasted vegetables and the rich, velvety texture of a creamy tomato sauce.

This pasta delivers the perfect balance between freshness and indulgence—tender penne coated in a silky tomato cream base, mingled with bursts of flavor from perfectly roasted vegetables.

This dish celebrates simple ingredients but transforms them into something extraordinary. The roasting process intensifies the vegetables’ natural sweetness, while the tomato cream sauce adds richness without being heavy.

Why I Love This Recipe

I love this recipe because it blends comfort and nourishment effortlessly. The roasted vegetables add texture, flavor, and nutrition, making this dish feel hearty and satisfying.

The tomato cream sauce strikes the perfect balance—soft, smooth, comforting, and beautifully rich without overwhelming the taste of the vegetables.

It also feels like a restaurant-quality meal that can easily be made at home, using pantry staples and seasonal produce.

Why It’s a Must-Try

This is a must-try dish because:

• It’s customizable—you can use whatever vegetables you love or have on hand.
• It’s easy yet elegant, making it perfect for family dinners or entertaining.
• It offers richness without excess heaviness, making it universally appealing.
• It’s budget-friendly, nutrient-rich, and full of flavor.

Recipe Overview

Feature	Detail
Preparation Time	~20 minutes
Cooking Time	~25–30 minutes
Total Time	~45–50 minutes
Servings	4 servings
Calories (approx.)	~480–520 calories per serving
Cuisine	Italian-inspired
Course	Lunch, Dinner, Main Dish

Ingredients

For the Roasted Vegetables:

• 1 zucchini, diced
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and black pepper, to taste

For the Pasta and Sauce:

• 12 oz (340g) penne pasta
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 cup tomato sauce or crushed tomatoes
• ½ cup heavy cream (or half-and-half)
• ¼ teaspoon red chili flakes (optional)
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• Salt & pepper to taste

Simple Cooking Directions

1. Roast vegetables until golden and tender.
2. Cook pasta until al dente.
3. Prepare tomato cream sauce on stovetop.
4. Toss pasta, sauce, and roasted vegetables together.
5. Serve topped with fresh herbs and Parmesan.

Step-by-Step Preparation Method

Step 1 — Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Toss zucchini, bell pepper, tomatoes, onion, and mushrooms with olive oil, oregano, basil, salt, and pepper.
3. Spread on a parchment-lined baking tray.
4. Roast 20–25 minutes, stirring halfway, until golden and slightly caramelized.

Step 2 — Cook the Penne

1. Meanwhile, bring a large pot of salted water to boil.
2. Add penne and cook until al dente (usually 10–12 minutes).
3. Drain and reserve ½ cup pasta water.

Step 3 — Make the Tomato Cream Sauce

1. Heat olive oil or butter in a large skillet.
2. Add garlic and sauté 30 seconds until fragrant.
3. Stir in tomato sauce, chili flakes, salt, and pepper.
4. Reduce heat and simmer for 3–4 minutes.
5. Stir in heavy cream and Parmesan cheese.
6. Add reserved pasta water if sauce becomes too thick.

Step 4 — Assemble the Dish

1. Add cooked penne to the sauce and toss well.
2. Add roasted vegetables and gently stir.
3. Cook for 1–2 more minutes to meld flavors.

Step 5 — Finish and Serve

• Top with fresh basil and more Parmesan.

How to Serve

Serve warm in bowls, topped with:
✓ Extra Parmesan
✓ Black pepper
✓ Fresh basil
✓ Optional: drizzle of olive oil or balsamic glaze

Pairs beautifully with:

• Garlic bread or focaccia
• Garden salad
• Glass of red wine or sparkling water

Recipe Tips

• Cut vegetables evenly for consistent roasting.
• Do not overcook vegetables—they should be golden, not mushy.
• Reserve pasta water—it helps emulsify the sauce.
• Fresh herbs elevate the dish dramatically.

Variations

Variation	Ingredient Swap
Spicy Version	Add extra red chili flakes or a splash of hot sauce.
Vegan Version	Use coconut cream or cashew cream and skip Parmesan or use vegan cheese.
Protein Add-Ins	Add grilled chicken, shrimp, sausage, or chickpeas.
Cheesy Version	Add mozzarella cubes to melt into the pasta.
Pesto Twist	Add 2 tablespoons pesto to the sauce for a layered flavor.

Freezing & Storage

Storage Method	Duration	Notes
Refrigerate	3–4 days	Store in airtight container.
Freeze (Sauce Only)	Up to 2 months	Cream may separate slightly; stir well after reheating.
Freeze (Whole Dish)	Up to 1 month	Best reheated gently with splash of milk or broth.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Large pot for pasta
• Large sauté pan
• Wooden spoon or spatula

FAQ

Q: Can I use any vegetables?
Absolutely—swap in broccoli, sweet potato, spinach, or eggplant.

Q: Can I substitute the cream?
Yes—use evaporated milk, Greek yogurt (added after heat is off), or coconut milk.

Q: My sauce is too thick—what should I do?
Add a splash of pasta water, broth, or milk to loosen.

Q: Can I make this ahead?
Yes—sauce and roasted vegetables can be made 1 day ahead.

Conclusion

Roasted Veggie Penne with Tomato Cream is a beautiful balance of fresh vegetables, rich creamy sauce, and tender pasta. It feels indulgent but nourishing—perfect for weeknight dinners, entertaining guests, or meal prepping. With customizable ingredients and easy steps, this dish proves that homemade pasta can be both comforting and sophisticated.