A fool-proof vegan sheet pan pasta with roasted red pepper & tomato paired with roasted veggies, gluten-free pasta and kale. It takes less than an hour to put together and is perfect for meal prep!
Happy Friday everyone!
Today I am going to show you how to make a sheet pan pasta sauce + how to serve it up with roasted veggies, gluten-free pasta and kale. So, it’s a sheet pan meal and then some, but it’s still so easy you don’t have to worry about the extra few steps! This meal is filling, perfect for meal prep, and great for kids and adults alike. So what are you waiting for? Let’s get cookin’!
I’m always looking for ways to add more veggies into my diet and this is a great meal to do just that! You can customize the veggies to your liking and add extra greens as desired! What I love about this recipe is that it focuses on fresh, whole food ingredients so it tastes so much better than and sauce. You can really taste the love and thought that goes into it!
Why haven’t I made any sheet pan meals any sooner?! There was so much less clean up in my kitchen, I had time to do other things while everything was coming together in the oven and it tasted as good as it would have if I cooked it stovetop (or even better). What kind of sheet pan meals should I try next?
Looking for more easy pasta recipes? We’ve got you covered!
Using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves. Wrap the head of garlic in a small sheet of parchment paper (optional), followed by a sheet of aluminum foil. Seal the garlic tightly, bring sure that there are no holes. Set aside.
Starting on the left side of the baking sheet, place the tomatoes in a single layer, followed by the onions, red peppers, cauliflower, vegan sausage and mushrooms. Be sure to keep each ingredient separate (i.e. with their own kind) as they will be separated later on. Place the wrapped garlic on the baking sheet as well. Season everything with salt and pepper and place the pan into the oven to roast for 40 minutes, mixing halfway through.
Bring a large pot of salted water to a boil and cook your pasta according to the package directions. When there are 2 minutes remaining in the pasta cooking time, add the chopped kale into the pasta water and mix through. Allow the kale to cook with the pasta. Drain the pasta and kale and transfer it back into the pot.
Remove the pan from the oven. To a high speed blender, carefully add in the roasted tomatoes, bell peppers, and onions, along with 1/3 cup vegetable broth, nutritional yeast, red wine vinegar, and dried oregano. Open up the roasted garlic (still leaving it within the parchment and foil) and using oven mitts, gently squeeze the garlic head to remove the roasted cloves. You can add as much garlic as you’d like, I added the full head. If there are any juices left on the pan from the roasted vegetables, carefully pour those into the blender as well. Blend everything together until smooth. If the sauce is too thick, add additional vegetable broth.
Once the sauce has reached your desired consistency, add in the fresh basil and pulse until well combined. Season with salt and pepper to taste.
Pour the blended mixture into the pot with the pasta and kale along with the roasted cauliflower, mushrooms and vegan sausage (that are leftover on the baking sheet). Mix everything together over low heat until well combined.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie