Creamy Tomato Pasta with Roasted Vegetables

Name: Creamy Tomato Pasta with Roasted Vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Cuisine: Italian-inspired
Ingredients: 320 g Pasta (penne or fusilli); 800 g Canned diced tomatoes; 240 ml Coconut milk (light); 200 g Zucchini; 150 g Carrot; 3 pcs Garlic cloves; 100 g Onion; 30 ml Olive oil; 240 ml Vegetable broth; 5 g Salt; 2 g Black pepper; 10 g Fresh basil

Italian-inspired cuisine

Contains allergens

GlutenMilk

Auto-detected — always check product labels

CR1S halves the time

90 minCR1S: 45 min

⏱ 45 min👤 4 portions🔥 380 kcal★★★★★Easy

A gentle, comforting vegan pasta dish with a smooth tomato cream sauce and soft roasted vegetables. Perfect for a family dinner that every child will enjoy.

veganvegetarian

Ingredients

Pasta (penne or fusilli)320 g

Canned diced tomatoes800 g

Coconut milk (light)240 ml

Zucchini200 g

Carrot150 g

Garlic cloves3 pcs

Onion100 g

Olive oil30 ml

Vegetable broth240 ml

Salt5 g

Black pepper2 g

Fresh basil10 g

Steps

Boil water in a large pot on the stovetop and cook pasta according to package directions until al dente. Drain and set aside.

⏱ 12 min💡 Cook pasta separately to save space in the GastroLab bowl.

Add onion and garlic cloves to the GastroLab bowl.

GastroLab:

Install knife. Add onion and garlic to bowl. On touchscreen: select Chop → press knob to start. After 3 minutes, press knob to pause.

⏱ 3 min💡 Chopping onion and garlic first makes the sauce more flavorful.

Add olive oil to the chopped onion and garlic, then add diced tomatoes and vegetable broth. Begin heating the sauce.

GastroLab:

Remove knife. Add olive oil, canned tomatoes with juice, and vegetable broth to bowl. Install stirring attachment. On touchscreen: select Manual → set 95°C, Speed 2, Time 8 min → press knob to start.

⏱ 8 min💡 The sauce will warm gently while you prepare the vegetables.

While sauce heats, prepare zucchini and carrot pieces separately and set aside.

⏱ 5 min💡 Smaller, uniform 2 cm cubes will cook evenly in the gentle heat.

After 8 minutes, pause the GastroLab. Remove the stirring attachment. Add the carrot and zucchini cubes, then add coconut milk.

GastroLab:

Press knob to pause. Remove stirring attachment and knife if present. Add carrot cubes, zucchini cubes, and coconut milk. Install stirring attachment. On touchscreen: select Manual → set 95°C, Speed 1, Time 9 min → press knob to start.

⏱ 9 min💡 Speed 1 ensures vegetables soften gently without breaking apart. Coconut milk adds creaminess without dairy.

When the timer ends, the sauce will be creamy and vegetables tender. Season with salt and black pepper to taste.

GastroLab:

Press knob to pause. Remove stirring attachment carefully. Taste the sauce and add salt and pepper as needed. Use a spoon to stir manually.

⏱ 2 min💡 Taste before adding salt; canned tomatoes and broth may already contain some.

Combine the cooked pasta with the tomato-vegetable sauce in a serving bowl.

⏱ 3 min💡 Mix gently so the sauce coats the pasta evenly. Serve warm.

Chef's note: Garnish each bowl with a few fresh basil leaves if desired. This mild, creamy sauce is naturally sweet and comforting for children. Serves 4 as a main course with a simple green salad or steamed broccoli on the side.

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