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Roasted Vegetable Pasta Recipe

Roasted Vegetable Pasta Recipe

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Carly Goldsmith

Roasted Vegetable Pasta

This hearty, homey, and affordable pasta dish is perfect for a chilly fall evening. It's simple enough that you can substitute whatever vegetables you feel like eating into the recipe (think eggplant, cherry tomatoes, carrots). To make this roasted vegetable dish even more filling, try mixing in the protein of your choice. I've used chicken, shrimp, and even tofu for an added boost.

Total cost: $8.56

Click here to see Dinner for Two Under $10.


  • 10 ounces white button mushrooms, quartered ($1.79)
  • 1 large red bell pepper, cut into 1-inch pieces ($.69)
  • 1 red onion, cut into 1-inch pieces ($.79)
  • 1 zucchini, cut into 1-inch pieces ($2.04)
  • 1 large head garlic, peeled and separated into individual cloves ($.40)
  • One 14-ounce can diced tomatoes with basil, garlic, and oregano ($1.79)
  • Salt and black pepper, to taste
  • ½ package whole wheat penne, or other short cut pasta ($.70)
  • Olive oil
  • Grated Parmesan cheese, for garnish ($.36)


Preheat the oven to 375 degrees.

In a large bowl, toss the mushrooms, bell pepper, red onion, zucchini, garlic, and diced tomatoes together, and mix until evenly coated. Season with salt and black pepper, to taste. Spread the mixture evenly onto a non-stick (or lightly oiled) baking sheet. Roast for 20-30 minutes, or until nicely browned and fork-tender.

Meanwhile, bring a large pot of water to boil over high heat. Salt the water until it tastes like the sea, and toss in the pasta. Cook until al dente, according to package directions. Drain and coat with a splash of olive oil to keep from sticking.

Portion the pasta onto 2 plates (or bowls) and mix in the roasted vegetables. Top with Parmesan cheese.

Recipe Summary

  • 1 onion, cut into 1-inch squares
  • 1 small summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 red bell pepper, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • salt and ground black pepper to taste
  • ¾ pound penne pasta
  • 1 (16 ounce) jar Alfredo sauce
  • 1 (14 ounce) can low-sodium chicken broth
  • ½ cup grated Parmesan cheese, divided
  • ½ cup shredded mozzarella cheese, divided
  • ¼ cup dry bread crumbs

Preheat oven to 425 degrees F (220 degrees C).

Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims drizzle vegetables with olive oil, and sprinkle with salt and black pepper.

Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).

While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish sprinkle top evenly with breadcrumbs. Cover the dish.

Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

Recipe Summary

  • ¼ pound fresh asparagus
  • 2 red bell pepper, sliced
  • ¼ pound crimini mushrooms, sliced
  • 10 cloves roasted garlic, chopped
  • ½ tomato, quartered
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon chopped fresh oregano
  • 2 tablespoons olive oil
  • 8 ounces dry fettuccini noodles
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons tapenade

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

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Can I turn this into roasted vegetable pasta salad?

Yes! To make roasted vegetables pasta salad, follow the instructions as you do for roasted vegetable pasta, but let the roasted vegetables and pasta come to room temperature before mixing them. Once you mix the pasta and vegetables, refrigerate for one hour and then serve cold with some extra virgin olive oil and sea salt.

This pasta with vegetables is a great choice for weeknight dinners and times that you want a delicious homemade meal that comes together in no time and is loaded with veggies!

This roasted vegetable pasta comes together fairly easily. You just have to give time for the liquid to reduce when making the herb sauce.

The sauce adds a little extra something to the pasta and tastes like no other pasta primavera out there.

  • Toss cut-up vegetables with olive oil and Italian seasoning. Roast until tender.
  • In a pan, sauté garlic with grape tomatoes.
  • Then add the vegetable broth or chicken stock and let the mixture reduce by half.
  • In the end, stir in butter and fresh parsley.
  • Toss with cooked pasta, roasted vegetables, and Parmesan.

Easy Roasted Vegetable Pasta

Learn how to make this quick and easy roasted vegetable pasta with just a few simple ingredients and less than 30 minutes of your time. It’s packed with veggies, full of flavor, and leftovers can be enjoyed throughout the week.

This post is sponsored by Barilla.

Sometimes after a long day of work, Chris and I don’t even want to think about cooking– we would rather make something quick and easy (but still tasty) so that we can focus more on enjoying our time together.

This is a recipe that we make almost weekly because it helps us do just that. It’s fuss-free, requires minimal effort, and can be customized based on what we have in the fridge.

Here is what you will need for this recipe:

  • Pasta Sauce: Our favorite is Barilla’s Roasted Garlic Sauce. It’s packed with flavor (garlic anything and I am innnn). I swear I could put this stuff on anything and it will taste good. Plus, I love the fact that this sauce has no sugar added, no preservatives and is non-GMO Project Verified (refer to the nutrition label for more details)
  • Pasta: You can really use any pasta shape of choice, we like to use the Barilla Rotini Pasta.
  • Vegetables: We added in zucchini, bell peppers, mushrooms and spinach because it is what we had at home, so feel free to add in whatever you have on hand! Things that would also work well in this recipe are yellow squash, carrots, eggplant and kale!
  • Vegan sausages: We like to throw in a vegan protein if possible. Coincidentally, we had some vegan sausage that needed to be used up, so we diced it up and threw it in.
  • Fresh basil: Brightens up all of the flavors in this dish!
  • Vegan Parmesan: Optional but recommended! It just adds a touch of salt and richness that we think rounds out the dish.

The best part about this recipe is that there isn’t much effort involved. Place all of your veggies into the oven while you are waiting for your water to come to a boil, cook your pasta and then combine the pasta, red sauce and roasted veggies at the end. Boom, done!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this Easy Roasted Vegetable Pasta, we love to see your photos!

Check out our video above that includes a recipe tutorial as well as a Q&A that Chris and I put together answering your questions from Instagram.

For every like, comment and share of this video, Barilla will donate $1 (equivalent to at least 10 meals) to @FeedingAmerica (up to $200K).

To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated.

Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.

Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse that’s okay) and spread into an even layer.

Roast for 5 minutes more, until the zucchini and corn are tender-crisp.

Meanwhile, cook the pasta in salted water until al dente and drain.

Add the pasta back to the pan, along with the roasted vegetables and all their juices. Add the butter, herbes de Provence, red pepper flakes, pecorino romano, basil, and pine nuts.

Toss well, then taste and adjust seasoning if necessary.

Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese. Enjoy!

See how easy this Roasted Vegetable Penne Pasta is to make. Watch the video.

Roasted Vegetable Penne Pasta


  • 2 medium zucchini
  • 1 medium eggplant
  • 2 pints grape tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup + 2 tablespoons Parmesan cheese (grated and divided)
  • 3 cloves garlic, grated
  • 1 pound dry penne pasta
  • salt and pepper, to taste


  1. Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
  2. Wash vegetables well. Dry and cut into bite size pieces, about 1/2".
  3. Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.
  4. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.
  5. Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.


Your produce looks so fresh---I'm jealous, we're months away from that. This pasta is just what I love to eat all summer. I like to throw those little balls of fresh mozzerella in, too!

Dang, girl. Your garden plans sound even more ambitious written out like that! Can't wait to see it all.

This pasta is calling my name! What a fantastic recipe. I love throwing all sorts of veggies in to my pastas. Thanks for sharing!

This taste awesome. Have made a few times and my family loves it. This is a great vegetarian dish, easy to do and a family favorite.

Lovely mix alltogether. I 'll have to try this dish this weekend. Hubby and I love pasta!

I'ts exciting thinking about gardens and herbs and all the delights of Spring and Summer - can't wait! Love this pasta dish, looks so delicious!

Looks so tasty, and beautiful! I wish the produce around here looked even half as good as what you have.

I am so going to make this pasta! Looks awesome!!

This looks delicious. I am putting this on my list of new recipes to try.

How many servings will this make?

This looks so delicious! I'm going to make it for my vegan friends (minus the cheese of course) for dinner this week. Do you cut the grape tomatoes in half or do you just roast them and they burst on their own? Thanks for the great recipe!

I like to cut them in half so they can caramelize a bit. Enjoy!

This looks delicious! I am going to make this for my vegan friends this week for dinner (with the cheese on the side of course). Do you cut the tomatoes in half before roasting or put them on the roasting pan whole?
Thanks for the great recipe!

I have this recipe only the veggies aren't roasted. I cook the tomatoes into a lightly seasoned chunky style sauce then the eggplant and zucchini are cooked in the sauce until just tender and added to the pasta with 1/2 cup parmesan cheese. Same ingredients different outcome. So Im going to try your version now.

I would grill a little onion and grill the garlic. Mmmmmm

How many servings does this make?

It serves about 8. Thanks for asking. I will update this recipe.

I just made this tonight as written, except roasting the veggies took a little less time. The mix is delicious, oh, and I was a little heavier on the EVOO. It's delicious and we love eggplant and zucchini. Thanks so much for the post!

I love all the ingredients! How is this leftover. cold from the fridge?

Delish! I am a cold from the fridge kinda girl and I love it.

Hiya, what is 2 pints of Pink Pearl tomato (grape tomatoes will work too)? Is it pureed tomatoes or tinned tomatoes or something? I am from Great Britain.

Cherry tomatoes? Small fresh tomatoes of any kind will work. Enjoy!

Love this recipe can it be made in my Ninja cooker?

EVOO is Extra Virgin Olive Oil

You can add leftover chicken, cut in chunks, or saute skinless, boneless chicken, then cut into chunks. I've even used broccoli, peppers & carrots. The only different thing I do is throw all the veggies in a large bowl & add the olive oil & seasonings. Then I put on rubber gloves, mix everything to coat, then pour it in cookie sheets. Delish.

Love the recipe but please what would be the metric conversion of pints of tomatoes? In Australia we sell looose by the kilogram or in 250gram punnets.

A quick change-up. After draining my penne, I added a bit of olive oil and some grated parmesan. Stirred it and layered over the roasted vegies. Sprinkled all with more parmesan and some leftover asiago and let it sit in the still hot oven for a couple minutes. It was heaven. We served it right out of the sheet pan with a large spatula. Sheer heaven. Also, I used vegies I had - one sweet potato peeled and quartered and sliced, one vidalia onion, a bunch of little orange and yellow sweet peppers, and a small bunch of asparagus spears right out of the garden. After this had roasted about 35 to 40 minutes at 425 degrees, I cut up 2 large roma tomatoes in thick slices and laid them over the vegies and sprinkled them with parmesan. Then roasted another 10 minutes. Finally followed up with the pasta as above.

Would love to make for my vegetarian daughter but she doesn't care for eggplant. Any substitution suggestions? Mushrooms and onions maybe? Do you put any oil on the veggies when roasting?
Thanks, looks delish. Will definitely be trying.

Made this last night. It was delicious. We used whole wheat pasta and added a drizzle of balsamic vinegar for added flavor at the end and stirred well(it tasted just a bit bland to me before adding the balsamic vinegar. (I'm sure that was due to me not the recipe). SO yummy. Tonight we are having the left overs but adding grilled chicken to it. Can anyone tell me calorie information on this recipe.

This is so good. Today I added mushrooms instead of tomatoes and it was delish. Although it looks more colorful with tomatoes. This has become a family go to at least once a month.

This was absolutely delicious! So simple and colorful. I added a bit of Pepperoni's seasoning and it took it to another level. Will definitely make this again! Thanks for the recipe.

July 28, 2018
I’m making his tonight. Roasting veggies except eggplant which I’m not using. Making the pasta in the instant pot then adding the roasted veggies to pot and sauté it all together then adding cheese.
Can’t wait.

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Roasted vegetable pasta recipe

The crunchy almonds are a great contrast to the Tenderstem broccoli and roasted vegetables. This is wholesome and colourful food, combining all the food groups into one dish.

You can vary the roasted vegetables and nuts according to season, for example use mushrooms and chestnuts alongside the Tenderstem broccoli in Autumn. I love the kick of chilli but by all means leave it out for young ones.


  • 0.5 large aubergine, cut into bite-size sticks
  • 1 red pepper, cut into bite-size sticks
  • 1 courgette, cut into bite-size sticks
  • 1 medium red onion, cut in half, then each half cut into 6 segments
  • 1 garlic cloves, unpeeled, crushed lightly
  • 0.5 red chilli, finely sliced (optional)
  • 1 pinch salt and freshly ground pepper
  • 3 sprigs of thyme
  • 6 tbsp extra virgin olive oil, plus extra for drizzling at the end
  • 1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways
  • 300 g dried pasta shapes - we used gigli
  • 50 g flaked almonds
  • 25 g grated parmesan cheese
  • 0.5 large aubergine, cut into bite-size sticks
  • 1 red pepper, cut into bite-size sticks
  • 1 courgette, cut into bite-size sticks
  • 1 medium red onion, cut in half, then each half cut into 6 segments
  • 1 garlic cloves, unpeeled, crushed lightly
  • 0.5 red chilli, finely sliced (optional)
  • 1 pinch salt and freshly ground pepper
  • 3 sprigs of thyme
  • 6 tbsp extra virgin olive oil, plus extra for drizzling at the end
  • 1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways
  • 10.6 oz dried pasta shapes - we used gigli
  • 1.8 oz flaked almonds
  • 0.9 oz grated parmesan cheese
  • 0.5 large aubergine, cut into bite-size sticks
  • 1 red pepper, cut into bite-size sticks
  • 1 courgette, cut into bite-size sticks
  • 1 medium red onion, cut in half, then each half cut into 6 segments
  • 1 garlic cloves, unpeeled, crushed lightly
  • 0.5 red chilli, finely sliced (optional)
  • 1 pinch salt and freshly ground pepper
  • 3 sprigs of thyme
  • 6 tbsp extra virgin olive oil, plus extra for drizzling at the end
  • 1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways
  • 10.6 oz dried pasta shapes - we used gigli
  • 1.8 oz flaked almonds
  • 0.9 oz grated parmesan cheese


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Preheat the oven to 180°C/gas mark 4 and put on a large saucepan of salted water to boil.
  2. Put the prepared vegetables (except the Tenderstem broccoli), garlic and chilli on a baking tray. Scatter with salt, pepper and thyme and pour over the olive oil. Using your hands, toss the vegetables so they are well coated in the oil. (The oil prevents the vegetables burning but also is used in the sauce later so don't be mean with it.) Tuck the thyme under the vegetables to stop it burning and put the tray in the oven and bake for 20 minutes.
  3. Halfway through cooking, add the Tenderstem broccoli and toss to combine with the other vegetables and olive oil. Return to the oven. At this point bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente. Meanwhile, toast the almonds on a tray in the oven for about 5 minutes, checking regularly.
  4. When the pasta is cooked, drain it and then combine it with the vegetables and any remaining oil from the tray and the almonds in a warm serving bowl. Drizzle with more olive oil according to taste and serve topped with Parmesan.

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