roast veggie mexican pasta

Roast Veggie Mexican Pasta

Written by Leozette Roode

Mexican is one of my favorite cuisines, but nachos, tacos, and chili poppers can be quite oily and rich. This Roasted Vegetable Mexican Pasta, although not authentically Mexican, boasts its traditional spicy, smokey flavor and iconic ingredients including beans, avo, and corn.

The roasted vegetables are all blended into the creamy sauce, which is a great disguise for people who don’t like eating veggies. If making this recipe for the whole family, simply leave out the hot sauce. I made this dish with Happy Earth People Red Lentil Pasta as it’s made with 100% legumes, which makes it gluten and wheat-free, as well as high in protein and fiber. If you want to eat all the pasta without the guilt, this should be a staple in your pantry.

Roasted vegetable Mexican pasta

Serves: 4

Prep Time: 10 minutes

Cooking Time: 35 minutes


  • 500g Happy Earth People Red Lentil Pasta
  • 1 beetroot
  • 2 red bell peppers
  • 4 tomatoes
  • 3 garlic cloves
  • 2 onions, chopped
  • 1 cup oat milk (I used Oatly barista)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • 2 Tablespoons Clearspring organic sweet white miso paste
  • 1/2 cup coconut milk
  • 1/4 teaspoon salt and pepper
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • Garnish: fresh coriander or sliced spring onion, fresh chili or chili flakes and avocado


  1. Cook pasta according to the package instructions – Happy Earth People pasta will only take around 8 minutes. Drain and set aside.
  2. Core the bell peppers, skin the garlic cloves and cut the edges off the beetroot. Roast the beetroot, bell pepper, tomatoes, and garlic cloves in the air-fryer or in the oven at 180 degrees Celsius for about 15 – 20 minutes (or until the skins of the vegetables are charred). If using the oven, drizzle a little bit of oil over the vegetables.
  3. Heat a teaspoon of oil in a pan and fry the onions until translucent. Add the crushed garlic and fry until the onions and the garlic become caramelized. Add water if needed.
  4. Place the roasted vegetables and caramelized onion mix in a high-speed blender along with 1 cup oat milk, garlic powder, onion powder, smoked paprika, and hot sauce. Blend until completely smooth and creamy.
  5. Pour the sauce into a pot and bring to medium heat. Add 2 tablespoons white miso paste, 1/2 cup coconut milk, and season with salt and pepper. Heat through.
  6. Add the cooked pasta, beans, and corn kernels and mix through.
  7. Serve in pasta bowls, topped with fresh coriander or sliced spring onion, fresh chili or chili flakes and avocado.


If you’re cooking for kids, simply switch the smoked paprika with regular paprika and omit the hot sauce – you can always add it to your serving separately.

About the author:

Leozette Roode is a consultant for Humane Society International, blogger, recipe developer and marketer for Green Monday. She regularly does cooking demonstrations and corporate cooking sessions at Ginger & Lime Food Studio and also appears regularly on Afternoon Expresso. Follow her blog for new vegan ideas and news. Author of “The South African Vegan Cookbook”, Loezette Roode celebrates the nutritional value, improved health and vitality that a life with botanicals bring. Equipped with this book, everyone can make delicious plant-based dishes part of their daily life.