Creamy Vegetable Pasta Recipe

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If you’re looking for a pasta dish that’s packed with flavor but still feels light and fresh, this vegetable pasta is exactly what you need. It’s creamy, slightly spicy, and loaded with roasted courgettes and eggplant, which blend into a silky, flavorful sauce. The best part? There’s no heavy cream—just Greek yogurt, sun-dried tomatoes, and a little harissa for a kick.

I love this recipe because it turns simple ingredients into something that tastes like a restaurant-style meal. Roasting the vegetables brings out their natural sweetness, and blending them into a sauce makes everything come together effortlessly. Plus, it’s a great way to sneak extra veggies into your meal without feeling like you’re eating a salad.

This dish is also super customizable. If you’re not a fan of eggplant, leave it out. If you like things extra spicy, add more harissa. And since the sauce is naturally creamy without being too rich, it works just as well for a cozy dinner as it does for meal prep.

Tips for Making the Best Vegetable Pasta

• Roast the vegetables properly – Let the courgettes and eggplant get slightly caramelized in the oven. This adds depth to the sauce and gives it a richer flavor. Don’t rush this step—30 minutes at a high temperature works best.
• Use pasta water in the sauce – Adding a bit of starchy pasta water helps the sauce emulsify, making it extra smooth and helping it stick to the pasta.
• Adjust the spice level – Harissa gives this dish a mild heat, but if you want it milder, use less or swap it for smoked paprika. If you love spice, add a bit more!
• Blend until smooth – The sauce should be creamy and well combined. If it’s too thick, add a little more pasta water to loosen it up.
• Serve immediately – This pasta is best eaten fresh while the sauce is warm and coats the noodles perfectly. If reheating, add a splash of water to keep the sauce creamy.

Ingredients

• 2 to 3 courgettes (zucchini)
• 1 eggplant (optional, but adds richness)
• 1 garlic clove
• 1 teaspoon harissa or spicy paste
• 3 tablespoons Greek yogurt
• A handful of sun-dried tomatoes
• ½ teaspoon grated ginger
• 250g (9 oz) pasta

Alternative Ingredients

• No eggplant? No problem. – The recipe works perfectly with just courgettes. The sauce will still be creamy and full of flavor.
• Swap harissa for milder spices. – If you’re not into spice, smoked paprika or even a pinch of cumin can add warmth without the heat.
• Try a different yogurt. – Greek yogurt works best for creaminess, but you can use regular yogurt or even a dairy-free alternative like coconut yogurt.
• Add more veggies. – Roasted red peppers or carrots blend well into the sauce and add a touch of sweetness.
• Choose your pasta wisely. – Short pasta like penne or fusilli holds onto the sauce better, but spaghetti works too.

Step 1: Roast the Vegetables

Preheat your oven to 200°C (400°F). Wash the courgettes and eggplant, then cut them into square chunks. Place them in an oven dish, drizzle with a little olive oil, and roast for about 30 minutes until they’re soft and slightly caramelized.

Step 2: Prepare the Sauce

While the vegetables are roasting, add the Greek yogurt, sun-dried tomatoes, harissa, grated ginger, and garlic to a food blender. Blend until mostly combined, but don’t worry if it’s not completely smooth yet.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve one tablespoon of pasta water—you’ll need it for the sauce.

Step 4: Blend Everything Together

Once the pasta water is set aside, add it to the blender along with the roasted vegetables. Blend everything together until smooth and creamy. If the sauce is too thick, add a little more pasta water to loosen it up.

Step 5: Combine the Pasta and Sauce

Pour the blended sauce over the drained pasta and toss well to coat every piece. Serve immediately while it’s warm, and enjoy your creamy, veggie-packed pasta!