Roasted vegetable pasta

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.

Course Main

Cuisine Italian, Vegan

Keyword roasted vegetable pasta

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 480kcal

Author Cook Veggielicious

Ingredients

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

To serve

Freshly chopped parsley or basil
Pine nuts toasted
Grated vegan cheese
Salad

Metric - US customary

Instructions

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.

Notes

Nutritional information is approximate and is intended as a guide only.
Nutritional information only includes the roasted vegetables and the pasta.

Nutrition