Roasted Vegetable Pasta

Roasted Vegetable Pasta is a colorful, hearty, and wholesome dish that’s as comforting as it is vibrant. With caramelized vegetables, tender pasta, and a simple olive oil or tomato-based finish, it’s one of those meals I turn to when I want something nutritious, satisfying, and full of flavor.

Why You’ll Love This Recipe

I love this pasta because it brings out the best in every veggie I toss on the pan. Roasting intensifies their natural sweetness and adds a slight char that pairs beautifully with pasta. It’s super flexible—great for using up whatever’s in the fridge—and it can be served warm or cold as a pasta salad. It’s a perfect weeknight dinner or make-ahead lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta of choice (penne, fusilli, or bow ties work great)

• Zucchini, sliced

• Bell peppers (red, yellow, or orange), chopped

• Red onion, sliced

• Cherry tomatoes

• Mushrooms, halved

• Olive oil

• Salt and black pepper

• Garlic powder or minced fresh garlic

• Italian seasoning or dried oregano

• Fresh basil or parsley (for garnish)

• Parmesan cheese or feta (optional)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I toss all the chopped vegetables with olive oil, garlic, salt, pepper, and Italian seasoning, then spread them in a single layer on the baking sheet.

3. I roast the vegetables for 20–25 minutes, stirring halfway through, until tender and lightly charred.

4. While the veggies roast, I cook the pasta in salted water according to package instructions, then drain and set aside.

5. I combine the roasted vegetables and pasta in a large bowl or skillet, drizzling with a bit more olive oil or a splash of reserved pasta water to help everything come together.

6. I season to taste and top with fresh basil, parsley, and optional cheese before serving.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 25–30 minutes to cook, so it’s ready in roughly 40 minutes.

Variations

I sometimes use a tomato sauce or pesto to coat the pasta for a saucier version. For protein, I add chickpeas, grilled chicken, or tofu. I also love adding spinach or arugula at the end for a fresh green finish. For a spicy twist, I toss in red pepper flakes.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat it in the microwave or in a skillet with a splash of olive oil or broth to loosen it up. It also tastes great cold or at room temperature as a pasta salad.

FAQs

Can I use gluten-free pasta?

Yes, I’ve used gluten-free pasta many times—just cook it according to the package and don’t overboil it.

Do I need to peel the vegetables?

Nope, I leave the skins on for extra nutrients and texture. I just wash and chop them.

Can I make this ahead?

Yes, I often roast the veggies and cook the pasta ahead of time, then mix and reheat everything when I’m ready to serve.

What’s the best pasta shape for this dish?

I like short shapes like penne or rotini because they hold onto the roasted veggie bits and dressing really well.

Can I add a sauce?

Definitely. I use olive oil and herbs for a light version, but tomato sauce, pesto, or even a light cream sauce works great too.

Conclusion

Roasted Vegetable Pasta is one of those easy, feel-good meals I can make anytime with whatever I have in the fridge. It’s packed with flavor, full of color, and endlessly customizable. Whether I’m feeding a family, meal-prepping for the week, or just craving a big bowl of veggies and carbs, this recipe always delivers.

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