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. It's perfect for using up whatever vegetables you have on hand.
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If you're looking to turn the vegetables you have on hand into a meal everyone will enjoy, nothing beats a simple pasta recipe. If you enjoy dishes like Ratatouille and spaghetti with garlic and olive oil, this is the recipe for you.
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Why you'll love this recipe
- It's customizable: You can make it a dozen times and never eat the exact same dish twice.
- The vegetables roast in the oven while the pasta is cooking to minimize preparation time.
- The leftovers can be enjoyed reheated or at room temperature.
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.
Variations
- Roast a can of drained and rinsed chickpeas along with the vegetables
- Fold in some delicate white beans like Cannellini before serving
- Crumble some vegan feta cheese on top
- Add sliced olives
- Add toasted pine nuts or walnuts
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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.
Serving suggestions
Roasted vegetable pasta is wonderful served with a Mediterranean-inspired starter or salad.
It pairs well with sun-dried tomato dip. Or try it with a legume-based salad like cannellini bean and sun-dried tomato salad or spinach and chickpea salad.
Or make your favorite green salad topped with tangy green olive dressing.
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a microwave or eaten at room temperature. I do not recommend freezing pasta.
Recipe FAQs
When choosing produce, go with what looks the best and is in season. In summer look for veggies like eggplant, peppers, and summer squash. In colder months, Brussels sprouts, butternut squash, broccoli, and cauliflower are good choices.
While baking is best at lower temperatures, such as 350°F, roasting requires higher heat. Anywhere between 400°F and 450°F is ideal. An easy rule of thumb is 425°F.
If your baking sheet is overcrowded with the vegetables on top of each other, they won't turn out crispy on the outside. Be sure to arrange them in a single layer so the hot oven air can circulate around the edges as much as possible.
For best results, use a rimmed baking sheet. The higher walls of a Pyrex casserole dish will trap in more steam. The vegetables won't be able to brown as well this way.
I like to line the sheet pan with parchment paper for easier cleanup. In addition, it makes it easier to transfer the roasted veggies once they are done since you can pick up the edges of the paper.
More vegan pasta recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mediterranean Roasted Vegetable Pasta
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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 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.
- 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.
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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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.