Roasted Vegetable Pasta is easy to make in under and hour. This vegan Mediterranean diet recipe is a healthy complete meal. In addition, you can customize this pasta with vegetables and olive oil by adding your favorite seasonal produce. For example, for my roasted veggie pasta, I love using zucchini, red bell pepper, and onion. But it’s equally delicious with Brussels sprouts, cauliflower, and broccoli. In fact, you can make this simple vegetable pasta a hundred times and never eat the exact same dish twice.
What vegetables are best for roasted veggie pasta?
When choosing produce, go with what looks the best and is in season.
My favorite time of year is summer.
I love veggies like eggplant, peppers, and summer squash, like in Roasted Ratatouille.
But in colder months, I turn to Roasted Brussels Sprouts and Butternut Squash.
Also broccoli and cauliflower are always good choices.
And all of these combinations are delicious when making pasta with vegetables and olive oil.
How to roast vegetables
The easiest way to prepare the veggies for Roasted Vegetable Pasta is to spread them out on a baking sheet and toss them with olive oil, salt, and pepper.
I use my hands to make sure everything is well coated.
And I like to line my sheet pan with parchment paper.
This way I can pick up the paper and easily transfer the roasted veggies to the pot of cooked pasta. Plus it makes clean up much simpler.
What temperature is best for roasting vegetables?
While baking is best at lower temperatures, such as 350 degrees Fahrenheit, roasting requires higher heat.
Anywhere between 400 and 450 degrees is ideal.
An easy rule of thumb is 425, as noted in the guide The Very Best Temperature for Roasting Vegetables.
By the way, if you ever need to use metric measurements, bookmark this Quick and easy Fahrenheit to Celsius conversion.
How to make Roasted Vegetable Pasta
Making pasta with vegetables and olive oil is simple:
- 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 1/2 cup of the starchy cooking water before draining.
- 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 enjoy!
Optional additions to roasted veggie pasta
If you want to mix things up and add more protein, you can also roast some chickpeas along with the vegetables.
Or add in some delicate white beans before serving.
Other flavorful toppings include sliced olives and toasted pine nuts or walnuts.
More favorite pasta recipes
If you’re looking for other easy plant-based Mediterranean diet pasta recipes, try these popular ones:
- Cherry Tomato Pasta with Fresh Basil
- Lemon Artichoke Pasta
- Instant Pot Pasta Puttanesca (Vegan)
- Marinated Artichoke Hearts Pasta Salad
- Lemon Cream Pasta Sauce
Roasted Vegetable Pasta Recipe
This pasta with vegetables and olive oil makes 4 generous servings.
The total cooking time is 30 minutes.
Leftovers can be refrigerated and reheated in a microwave.
Here’s what you’ll need to make Roasted Vegetable Pasta:
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- Your favorite vegetables such as zucchini, red bell pepper, tomatoes, onion, and garlic
- Olive oil
- Salt and pepper
- Short pasta such as farfalle (bow tie). I recommend Jovial gluten-free organic brown rice pasta.
- Fresh basil leaves
If you love this recipe, please give it 5 stars!
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 olive oil
- salt and pepper, to taste
- 12 ounces farfalle , (or other short pasta)
- fresh basil, torn, for garnish
Instructions
- Preheat the oven the 425 degrees 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.
- 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 1/2 cup of the starchy cooking water before draining.
- 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 enjoy!
Notes
Nutrition
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