Best Roasted Vegetable Pasta Recipe
Roasted vegetable pasta is an easy weeknight meal that comes together in about 40 minutes. Plan ahead and do all of the chopping the night before and this vegetarian dinner recipe is ready in under 30 minutes.
This meatless meal is packed with vegetables and herbs, so it has tons of flavor. You will want to make extra, it’s also delicious cold and makes an excellent lunch the next day. It is easily made vegan by omitting the cheese or swapping the Parmesan for a vegan option.
Roasted Vegetable Pasta
I love simple meals like this. Most days, I’m just trying to keep my head above water. I’m sure most of you can relate.
This is a great way to use up any bits of leftover vegetables from the week. Use the veggies in the recipe, or swap something out for whatever you have on hand.
Last week, I made this and dressed it with honey lemon mustard vinaigrette to have as a cold pasta salad. It is a versatile recipe, feel free to mix it up.
Vegetable pasta ingredients
Luckily, I always have a ton of fresh vegetables on hand and I decided that it would be a good time to “clean out the fridge” and use up all of the veggies.
- Short pasta – Penne, rotini, ziti and farfalle would all be great options.
- Eggplant – Look for eggplant with smooth skin without brown spots.
- Zucchini – Substitute with yellow summer squash, if you prefer.
- Bell pepper – I like red and yellow for a variety of color, use whatever you like.
- Red onion – Red onion offers sweetness and a nice pop of color.
- Broccoli – Cruciferous vegetables are good for your gut and they have tons of texture.
- Herbs – More is better! Fresh herbs bring so much to the dish.
Roasted vegetable pasta is easy, delicious and the only real chore is chopping up some veggies. If you’re really in a pinch, buy them already chopped. It costs a bit more, but it saves precious time.
How to make vegetarian pasta
First, dice all the vegetables. Then, toss them with olive oil, salt and pepper. Place them on baking sheets and roast until they are soft and slightly caramelized.
While the vegetables are in the oven, cook the pasta. Drain it and toss with a little olive oil so it doesn’t stick together.
Toss everything together and top with plenty and fresh herbs and grated Parmesan cheese.
Roasting vegetables brings out their natural sweetness, so this pasta really is quite satisfying with just a splash of good quality olive oil and some flaky sea salt.
FAQ’s
Use any veggies that you like. Cherry tomatoes, eggplant, zucchini, summer squash, broccoli and cauliflower are all delicious.
Absolutely! This pasta is delicious hot, room temperature or cold.
Vegetarian pasta recipes
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Oven Roasted Vegetable Herb Pasta
Ingredients
- 1 pound penne pasta or other short pasta
- 1 medium eggplant diced
- 2 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cups broccoli florets
- 1 large red onion diced
- 1/2 cup grated Parmesan cheese
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/4 cup good quality olive oil
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh chives or scallions chopped
Instructions
- Preheat oven to 375°F / 190°C.
- In a large mixing bowl, toss all of the vegetables with a few tablespoons of olive oil, salt and pepper.
- Lay in a single layer on two baking sheets. Roast for 25 minutes, or until slightly caramelized and soft.
- While vegetables are roasting, boil the pasta, then drain and toss with 1 tbsp. olive oil. (Cook according to package directions).
- Combine warm vegetables with their baking juices and pasta.
- Add herbs and remaining olive oil, toss to combine. Top with Parmesan cheese and serve.
Notes
I meant to add roasted cherry tomatoes in the pasta, but I forgot them. Trust me, they are sweet like candy when roasted. Chef's Tip:
Rotate your baking sheets halfway through to ensure even roasting!
Nutrition
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This was quick, easy and delicious!
Thank you so much, Kristi!!! 🙂