Roasted vegetable pasta is a crowd-pleasing dinner that everyone can enjoy. Made with delicious roast Mediterranean vegetables it's quick and easy to prepare. This recipe is a vegan and vegetarian classic that you're sure to love.
When I first started cooking for myself after leaving home roasted vegetable pasta was without doubt the dish I made the most.
Sometimes I varied it by serving the roasted vegetables with couscous instead of pasta.
But the idea was the same.
A tray of delicious fresh vegetables, chopped, roasted and seasoned is a failsafe dinner recipe to have to hand.
Particularly good in summer
It’s particularly good in summer when these Mediterranean style vegetables are in season here in the UK.
If you get a vegetable bag or box you'll probably get some aubergines and peppers over the summer months.
And if you grow your own courgettes and tomatoes it’s a great way to use them up.
Let your oven do most of the work
I am a big fan of the kind of dinner where you stick everything in a tray in the oven and leave it to get on with cooking itself.
Apart from cooking the pasta in a pan of boiling water that's all you need to do for a delicious meal of roasted vegetables with pasta.
What vegetables work best for roasting and serving with pasta?
I like to use Mediterranean style vegetables for this easy veggie pasta dish.
The following vegetables work well:
- Courgettes (zucchini)
- Aubergine (eggplant)
- Butternut squash
- Peppers (capsicum)
- Tomatoes - fresh are best
- Red onion
Love courgettes? Find out more about how to cook them.
Can you use tinned tomatoes?
Yes, you can make this recipe with a tin of chopped tomatoes. However, I think that fresh really work best here.
NB: The tomatoes don't take as long to cook as the other vegetables so I usually add them in halfway through the cooking time.
I also like to add a little dried oregano to my roasted vegetables but you could use fresh oregano or basil instead if you preferred.
What to serve with roasted Mediterranean vegetables pasta
Once you have your roasted vegetables and your pasta mixed together you have a complete meal. However, there are lots of things you can serve with it to make it even more delicious.
Here are some of my favourites:
- freshly chopped flat leaf parsley or basil
- toasted pine nuts
- grated vegan cheese
- leafy salad
- wilted spinach leaves, stirred through at the last moment
- toasted sunflower or pumpkin seeds
- crusty bread
- focaccia or similar bread eg herb fougasse
This recipe is suitable for the following diets:
- dairy free
- egg free (check your pasta ingredients)
- gluten free (if using gluten free pasta)
- nut free
Pin roasted vegetable pasta for later
Here’s how to make this vegan roasted vegetable pasta recipe:
If you have made this recipe and loved it please consider leaving a comment and rating below.
Roasted vegetable pasta
For the roasted vegetables
- 1 red onion sliced
- 3 garlic cloves crushed
- 2 courgettes sliced
- 2 red or yellow peppers sliced
- 1 aubergine diced
- ½ butternut squash peeled and chopped
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- Salt and pepper
- 400 g cherry tomatoes
For the pasta
- 300 g dried pasta eg penne
- Freshly chopped parsley or basil
- Pine nuts toasted
- Grated vegan cheese
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place all the vegetables apart from the cherry tomatoes into a large roasting dish. Drizzle with olive oil and oregano and season with salt and pepper.
- Roast for 20 minutes.
- Remove from the oven, add the cherry tomatoes and stir well.
- Return to the oven for a further 20 minutes or until all the vegetables are cooked through.
- Meanwhile cook the pasta according to the packet instructions. Drain and mix with the roasted vegetables.
- Serve with freshly chopped parsley, toasted pine nuts and grated cheese.
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information only includes the roasted vegetables and the pasta.
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