Roasted Ratatouille Vegan Alfredo

This Roasted Ratatouille Vegan Alfredo combines the rich and creamy flavors of vegan alfredo sauce with a roasted vegetable medley, offering a comforting and hearty plant-based meal. The roasted ratatouille vegetables, eggplant, zucchini, bell peppers, and tomatoes, add a burst of flavor and color, while the creamy alfredo sauce made with cashews or tofu provides the perfect balance. Serve this dish over pasta or rice for a complete and satisfying meal.

Roasted Ratatouille Vegan Alfredo Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

For the Roasted Ratatouille:

1 small eggplant, diced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste

For the Vegan Alfredo Sauce:

1 cup raw cashews (soaked for at least 4 hours or overnight, or use unsweetened canned coconut milk for a quicker option)
1/2 cup unsweetened almond milk (or any non-dairy milk of choice)
2 tablespoons nutritional yeast
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
Freshly cracked black pepper, to taste

For Serving:

12 oz pasta (e.g., fettuccine, spaghetti, or your choice of pasta)
Fresh basil or parsley (for garnish)
Optional: Vegan Parmesan (for topping)

Instructions:

1. Roast the Vegetables:

Preheat the oven to 400°F (200°C).
Place the diced eggplant, zucchini, bell peppers, and cherry tomatoes on a large baking sheet.
Drizzle with olive oil, and sprinkle with dried thyme, oregano, salt, and pepper. Toss the vegetables to coat them evenly.
Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

2. Prepare the Vegan Alfredo Sauce:

While the vegetables are roasting, make the alfredo sauce.
In a blender or food processor, combine the soaked and drained cashews (or coconut milk), almond milk, nutritional yeast, olive oil, garlic, lemon juice, onion powder, salt, and black pepper. Blend until smooth and creamy.
Adjust the consistency of the sauce by adding more almond milk, a tablespoon at a time, if needed.

3. Cook the Pasta:

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente.
Drain the pasta and set aside, reserving about 1/4 cup of pasta water to thin the sauce if needed.

4. Combine the Dish:

In a large mixing bowl, combine the roasted ratatouille vegetables and cooked pasta. Pour the vegan alfredo sauce over the top, and gently toss everything together until the pasta and vegetables are well coated.
If the sauce is too thick, add a little reserved pasta water to thin it out.

5. Serve:

Serve the roasted ratatouille vegan alfredo in bowls, garnished with fresh basil or parsley.
For added flavor, sprinkle some vegan Parmesan on top.

Tips for the Best Roasted Ratatouille Vegan Alfredo:

Make it Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive eaters.
Add Protein: For extra protein, you can add chickpeas, tempeh, or tofu cubes to the roasted vegetables or serve the dish with a side of grilled vegan protein.
Customize the Veggies: Feel free to experiment with other vegetables in the ratatouille mix, such as mushrooms, carrots, or yellow squash, based on your preferences or what’s in season.
Storage: Leftovers store well in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop with a splash of almond milk to restore creaminess.

Why You’ll Love This Roasted Ratatouille Vegan Alfredo:

Comforting & Creamy: The rich vegan alfredo sauce paired with roasted vegetables creates a comforting and satisfying dish that even non-vegans will love.
Nutrient-Rich: Packed with vitamins, minerals, and fiber from the veggies and the healthy fats in the cashew-based sauce, this dish is both delicious and nutritious.
Versatile & Customizable: You can easily swap the pasta for rice or quinoa to change up the base, and add any extra veggies you love.

This Roasted Ratatouille Vegan Alfredo will quickly become a family favorite, providing a satisfying, plant-based alternative to classic creamy pasta dishes. Enjoy it for weeknight dinners, special occasions, or whenever you want a hearty meal full of flavor!