Turn your favorite seasonal produce into a delicious complete meal when you make easy vegan Mediterranean roasted vegetable pasta. The veggies roast in the oven while the pasta is cooking.
If you're looking to turn the vegetables you have on hand into a meal everyone will enjoy, nothing beats this simple pasta recipe. If you enjoy the flavors of roasted ratatouille and spaghetti with garlic and olive oil, this is the recipe for you.
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Very good! Quick and easy. Some grated Parmesan on top was the *mwah* [chef's kiss!]. I will definitely keep this in rotation. Thanks!
- Suzy
Ingredients
- Fresh vegetables: I used 2 medium zucchini, 1 red bell pepper, some cherry tomatoes, and a sweet onion. You can choose whatever vegetables you like, and you don't need exact amounts. Aim for a quantity that will cover a sheet pan when sliced.
- Fresh garlic
- Olive oil
- Salt and pepper
- Fresh basil or other herbs
- Short pasta like farfalle (bow tie) or penne: I recommend Jovial Foods Organic Brown Rice Farfalle Pasta if you're looking for a gluten-free option.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make roasted vegetable pasta
- Choose your vegetables.
- Dice them and arrange the pieces in a single layer on a sheet pan lined with parchment paper.
- Roast them in the oven, tossing half way through cooking.
- Prepare the pasta according to the package directions. Reserve some of the cooking water before draining. Once the vegetables are done roasting, transfer them to the pot of cooked and drained pasta.
- Add a little of the reserved starchy pasta water to help the vegetables stick to the pasta.
- Toss and serve with fresh basil.
If you enjoy roasted vegetables with pasta, try my roasted Romanesco pasta next. It's even simpler and made with garlic, olive oil, and short pasta.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Roasted Vegetable Pasta
Ingredients
- 2 zucchini, (medium size) sliced lengthwise then cut into a large dice
- 1 red bell pepper, cut in large dice
- 6 ounces fresh tomatoes, cut in large dice
- 1 sweet onion, sliced
- 3 cloves garlic, roughly chopped
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- 12 ounces farfalle , (or other short pasta such as penne)
- fresh basil, torn, for garnish
Instructions
- Preheat the oven the 425°F.
- Line a baking sheet with parchment paper. Place the zucchini, bell pepper, tomatoes, onion, and garlic on the lined pan. Add the olive oil and salt and pepper, to taste. Toss the vegetables with your hands so that they are evenly coated. Spread out in a single layer.2 zucchini, 1 red bell pepper, 6 ounces fresh tomatoes, 1 sweet onion, 3 cloves garlic, 2 Tablespoons extra virgin olive oil, salt and pepper
- Roast the vegetables in the oven for 30 minutes until lightly browned, stirring after about 15 minutes.
- Meanwhile, boil the water for the pasta. Cook the pasta according the the package directions, reserving about ½ cup of the starchy cooking water before draining.12 ounces farfalle
- Return the cooked pasta to the pot.
- When the vegetables are done roasting, add them along with any liquid on the baking sheet to the pasta.
- Toss the vegetables with the pasta, adding any of the reserved cooking water as needed to make the vegetables stick to the noodles.
- Garnish with torn fresh basil leaves and serve.fresh basil
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Notes
Nutrition
Nutritional information is an estimation.
Suzy says
Very good! Quick and easy. Some grated Parmesan on top was the *mwah* [chef's kiss!]. I will definitely keep this in rotation. Thanks!
Amy Katz says
Thanks so much, Suzy!
Paul Foster says
I added some herbs and spices as I felt it needed some oomph!. It was a simple and delicious meal that I have served hot, cold and added some cold bbq'd meat leftover bits too as well.
VIVIAN N. CHAMBERLAIN says
WHAT CAN I USE IN PLACE ZUCCHINI, NOT A FAN
Amy Katz says
You can use whatever vegetables you like...eggplant, cauliflower, broccoli...use enough vegetables to cover a baking sheet in a single layer.