Best Roasted Vegetable Pasta Recipe

Roasted vegetable pasta is an easy weeknight meal that comes together in under an hour. This meatless meal is packed with vegetables and herbs, so it has tons of flavor. The leftovers make an excellent lunch the next day, either warm or as a cold pasta.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my spinach artichoke pasta and my Mediterranean orzo salad recipes. For ease of browsing, you can find all of my pasta recipes in one place.

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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 to make this pasta with roasted vegetables your own.

This pasta can be eaten warm, room temperature, or cold – straight from the fridge. The leftovers make a delicious lunch the next day. You can scale the recipe up or down as needed to feed only a few people, or a big crowd.

What you need to know

Dicing the vegetables will be the most time-consuming part of this recipe. I will often dice the vegetables the night before to give myself a head start during the week. Another option is to buy them already cut. Yes, this is more expensive, but at the end of the day, sometimes it’s worth the extra few dollars.

Use what you have. You can follow the recipe as written, or, if you have vegetables lingering in the fridge that need to be used before they go bad, add them in, or swap them for something that you don’t have or don’t like.

Ingredients

This roasted vegetable pasta is very flexible. I often have an abundance of fresh produce on hand, and this recipe is a great way to “clean out the fridge” and use up all of the veggies, including leftover vegetables from the previous night’s dinner.

• Short pasta – Penne, rotini, ziti and farfalle would all be great options.
  • Substitution: You can also use orzo, your favorite grain, or Israeli couscous.
• Eggplant – Look for eggplant with smooth skin without brown spots.
• Zucchini – Substitute with yellow summer squash, if you prefer.
• Bell peppers – 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.
• Garlic  – Minced garlic adds nice flavor to the vegetables.
• Herbs – More is better! Fresh herbs bring so much to the dish. Chives, parsley, scallions, etc. are good options.
• Olive oil – You’ll need olive oil to sauté the vegetables, and to dress the pasta.
• Cheese – I used Pecorino Romano. Anything similar to Parmesan goes perfectly here. Grana Padano is another option.

How to make pasta with roasted vegetables

Here’s a quick summary of how to make roasted vegetable pasta. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep – Dice all of the vegetables.
2. Mix – Season the vegetables with salt and pepper, toss with olive oil. Spread out on a baking sheet. You will need to use two baking sheets.
3. Roast – Roast until they are soft and starting to take on a bit of color. Cook pasta while veggies are in the oven.
4. Combine – Add the vegetables to the drained cooked pasta and toss to combine.

Roasted vegetable pasta FAQ’s

Variations and substitutions

• Serve it cold – I have 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.
• Dairy-free / vegan – Omit the cheese, or use a vegan cheese to keep this meal vegan.
• Swap out veggies – In the summertime, I add fresh corn, tomatoes and whatever herbs I pull from the garden. Other times, I’ll use leftover cooked vegetables from the previous night, so they don’t end up in the compost pile.
• Lemon – I love a BIG squeeze of lemon over this pasta, it adds a citrusy brightness and highlights all of the flavors.

Serving suggestions

Top this pasta with roasted veggies with a sprinkling of grated cheese and a handful of fresh herbs. Serve with a big green salad dressing with an orange ginger dressing.

For dessert, an easy apple crisp or a strawberry shortcake would be delicious.

Helpful tools and equipment

• Heavy duty sheet pans that hold up to high temps without warping.
• Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.

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Originally published 10/30/17, most recent update 3/18/25. 

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