Ingredients
½ green bell pepper (sliced)
½ red bell pepper (sliced)
300 g cherry tomatoes (halved)
1 small eggplant (chopped)
1 garlic bulb (cut in half)
200 g vegan cream cheese
3 tbsp olive oil
Salt and pepper to taste
300 g rigatoni pasta
Fresh parsley for garnish
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Place the sliced bell peppers, cherry tomatoes, eggplant, and garlic bulb in a large baking dish.
Step 3
Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
Step 4
Place the vegan cream cheese in the center of the vegetable mix.
Step 5
Cover the baking dish with aluminum foil and roast for 40 minutes.
Step 6
Remove the aluminum foil after 40 minutes and roast uncovered for another 10 minutes.
Step 7
While the vegetables roast, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
Step 8
Remove the garlic bulb from the roasted vegetables, squeeze out the roasted garlic, and mix it into the vegetables and cream cheese.
Step 9
Add the cooked rigatoni to the vegetable and cream cheese mixture, tossing until well combined.
Step 10
Garnish with freshly chopped parsley and serve immediately.
