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    Home » Recipes » Vegan Pasta Recipes

    Mediterranean Roasted Vegetable Pasta

    By: Amy Katz · Published: May 6, 2019 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Photos of finished pasta dish and sliced vegetables on a sheet pan ready to be roasted

    Turn your favorite seasonal produce into a delicious complete meal when you make easy vegan Mediterranean Roasted Vegetable Pasta.

    Bowl of bow tie pasta tossed with roasted zucchini, red bell pepper, tomatoes, onion, and fresh basil

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More easy pasta recipes
    • 📋 Recipe
    • 💬 Comments

    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.

    Jovial Foods, Organic Brown Rice Farfalle Pasta

    • 100% organic and Non-GMO Project Verified
    • Named "Best Gluten Free Pasta" by America's Test Kitchen
    • Made in Italy
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 6 images showing the steps for making this recipe
    1. Choose your vegetables.
    2. Dice them and arrange the pieces in a single layer on a sheet pan lined with parchment paper.
    3. Roast them in the oven, tossing half way through cooking.
    4. 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.
    5. Add a little of the reserved starchy pasta water to help the vegetables stick to the pasta.
    6. Toss and serve with fresh basil.

    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

    Serving suggestions

    Close up of bowl of Mediterranean Roasted Vegetable Pasta

    Serve this easy pasta dish alone or with one of the following starters:

    • Bowl of white bean salad with olives and sun-dried tomatoes
      Mediterranean Cannellini Bean Salad
    • Bowl of dip garnished with a sprig of fresh oregano
      Dairy-Free Sun-Dried Tomato Dip
    • Mediterranean Green Olive Salad Dressing
    • Chickpea Spinach Salad (15 Minute Recipe)

    Storing

    Leftovers can be refrigerated up to 3 days and reheated in a microwave or eaten at room temperature. I do not recommend freezing pasta.

    FAQ

    What vegetables are best for roasted veggie pasta?

    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.

    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. (And if you need to use metric measurements, bookmark this Quick and easy Fahrenheit to Celsius conversion.)

    Why are my roasted vegetables soggy?

    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.

    Can you roast vegetable in a Pyrex dish?

    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.

    Should I use parchment paper for roasting vegetables?

    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 easy pasta recipes

    Looking for more ways delicious pasta recipes? Try some of these vegan Mediterranean favorites:

    • Overhead of bowl of pasta topped with cauliflower alfredo sauce and fresh parsley
      Vegan Cauliflower Alfredo Sauce (Nut-Free)
    • Baked pasta on a plate with a fork
      Easy Vegan Pasta Bake
    • Bowl of spaghetti with zucchini
      Easy Vegan Spaghetti with Zucchini
    • Bowl of spaghetti and tomato sauce garnished with fresh herbs
      15 Minute Tomato Paste Pasta Sauce

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of farfalle pasta with roasted vegetables and fresh basil

    Mediterranean Roasted Vegetable Pasta

    Turn your favorite seasonal produce into a delicious complete meal when you make easy vegan Mediterranean Roasted Vegetable Pasta.
    4.67 from 3 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Pasta
    Cuisine: Italian, Mediterranean
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 440kcal
    Author: Amy Katz

    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
    US Customary - Metric
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    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 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

    Leftovers can be refrigerated up to 3 days and reheated in a microwave or eaten at room temperature.
    If using different vegetables, choose a quantity that covers a baking sheet in a single layer.
    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
     
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    Nutrition

    Calories: 440kcal | Carbohydrates: 76g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 716mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1480IU | Vitamin C: 66mg | Calcium: 58mg | Iron: 1.9mg

    Nutritional information is an estimation only.

    More Vegan Pasta Recipes

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      Vegan Mac and Cheese Without Cashews
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      Creamy Vegan Sun-Dried Tomato Pasta
    • Bowl of spaghetti with pumpkin marinara garnished with fresh parsley next to a fork and blue patterned napkin.
      Pumpkin Marinara Pasta Sauce
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      Lemon Asparagus Orzo One-Pot Meal
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Paul Foster

      June 13, 2021 at 1:15 am

      4 stars
      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.

      Reply
    2. VIVIAN N. CHAMBERLAIN

      May 19, 2021 at 9:59 am

      WHAT CAN I USE IN PLACE ZUCCHINI, NOT A FAN

      Reply
      • Amy Katz

        May 19, 2021 at 11:17 am

        You can use whatever vegetables you like...eggplant, cauliflower, broccoli...use enough vegetables to cover a baking sheet in a single layer.

        Reply

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