Sometimes you just want a bowl of pasta that feels both comforting and light, and that’s where this roasted veggie pasta steps in. The beauty of healthy pasta recipes is that you can enjoy all the flavor without feeling weighed down. This vegan pasta recipe brings roasted vegetables together with tender noodles and a simple garlic tomato sauce. I love how vegetarian pasta recipes let the vegetables shine in their natural sweetness. Tossing them in the oven gives them that golden edge and makes the pasta taste deeper than you’d expect from such simple ingredients. It feels like a warm hug on a plate. For me, the best easy pasta recipes vegetarian cooks rely on are the ones that don’t ask for complicated steps. This is one of those veggie pasta recipes that works on a weeknight, yet looks and tastes like something made for sharing. It’s hearty, wholesome, and full of character. If you’re looking for vegetable pasta recipes or even red sauce pasta recipes vegetarian families love, this one’s a keeper.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Veggie Pasta Recipe
- 3) Ingredients for Roasted Veggie Pasta
- 4) How to Make Roasted Veggie Pasta
- 5) Tips for Making Roasted Veggie Pasta
- 6) Making Roasted Veggie Pasta Ahead of Time
- 7) Storing Leftover Roasted Veggie Pasta
- 8) Try these Main Course next!
- 9) Roasted Veggie Pasta
- 10) Nutrition
1) Key Takeaways
- Healthy pasta recipes can feel hearty and light at the same time
- Roasted vegetables deepen flavor with very little work
- Perfect for vegan and vegetarian eaters who love pasta
- Easy to make with whatever vegetables you have in the fridge
2) Easy Roasted Veggie Pasta Recipe
I like recipes that don’t make me overthink. This roasted veggie pasta falls into that group of healthy pasta recipes that feel doable even on a tired weeknight. You chop, you roast, you boil pasta, you stir sauce. That’s the heart of it. And yet the end result feels like something more special than the steps should allow.
Roasted vegetables give off that caramel edge that makes a simple bowl of pasta feel layered and satisfying. You don’t need much fuss when the oven does most of the flavor work for you. I love using zucchini, peppers, onions, and tomatoes, but I’ve swapped in mushrooms or broccoli before, and it works just as well.
What’s more, this vegan pasta recipe works for anyone at the table. It’s hearty enough for meat eaters, bright enough for vegetable lovers, and simple enough that you don’t dread cleaning up afterward. That’s a win in my book.
3) Ingredients for Roasted Veggie Pasta
Pasta: Choose your favorite type, from spaghetti to penne. I like a shape with grooves or edges to hold onto the sauce and roasted veggies.
Zucchini: Roasting zucchini brings out a subtle sweetness that pairs beautifully with tomato sauce. Slice it into half moons so it cooks evenly.
Bell Peppers: I like mixing red and yellow for color and taste. They soften in the oven but hold enough bite to give texture.
Red Onion: When roasted, red onions turn soft and sweet, adding balance to the sharpness of the garlic and tomatoes.
Cherry Tomatoes: Roasting these makes them burst and caramelize, deepening the tomato flavor in the dish.
Olive Oil: A drizzle helps vegetables roast evenly and adds richness to the sauce.
Garlic: Four cloves bring plenty of flavor. Garlic sets the tone for a comforting red sauce pasta recipes vegetarian families enjoy.
Crushed Tomatoes: A can forms the base of the sauce. It keeps things easy and reliable.
Oregano: Just a teaspoon gives the sauce that Italian comfort feel. Dried works perfectly here.
Fresh Basil: A garnish of basil leaves at the end brightens the whole bowl.
4) How to Make Roasted Veggie Pasta
Step 1. Heat your oven to 400°F. Spread zucchini, peppers, onion, and cherry tomatoes across a sheet pan. Drizzle with olive oil, sprinkle salt and pepper, and roast until tender and golden, about 25 minutes.
Step 2. While the veggies roast, bring a pot of salted water to a boil. Cook pasta until al dente. Drain it and set aside, saving a little pasta water.
Step 3. Warm a skillet over medium heat with a spoon of olive oil. Add garlic and let it cook until fragrant. It should smell good but not brown.
Step 4. Stir in crushed tomatoes and oregano. Let it bubble softly for 10 minutes, stirring now and then. This is the base of one of my favorite vegetarian pasta recipes.
Step 5. Toss the roasted vegetables into the sauce. Mix them gently so they stay intact but coat well.
Step 6. Add the pasta, tossing everything together. If it feels dry, splash in that reserved pasta water. Garnish with fresh basil and serve hot.
5) Tips for Making Roasted Veggie Pasta
Use high heat for roasting. A hot oven makes vegetables caramelize instead of steam. This means flavor, not sogginess. It’s the difference between okay pasta and veggie pasta recipes that make you crave seconds.
Don’t skip salting the pasta water. It’s the first chance to season the noodles. Bland pasta will drag down the whole dish. Two tablespoons of salt in a big pot of water will do the job.
Save pasta water. A splash helps the sauce cling to the noodles. It makes the dish feel restaurant-quality without extra work. Vegetable pasta recipes often rely on these small tricks to shine.
6) Making Roasted Veggie Pasta Ahead of Time
I’ve made this recipe on Sunday nights to get a jump on the week. Roasted vegetables hold up well in the fridge, and pasta sauce always seems to taste better the next day. You can cook the pasta fresh when you’re ready to eat, or store it separately and reheat everything together.
When I know I’ll need a quick meal, I roast a big tray of veggies and save half for pasta later. It’s like a head start on dinner without doubling the effort. Easy pasta recipes vegetarian families depend on often use these small planning tricks.
Keep the basil for the last moment. Fresh herbs wilt fast, so save them for right before serving to keep the flavor sharp.
7) Storing Leftover Roasted Veggie Pasta
Leftovers go into an airtight container and into the fridge. They last about three days, though I’ve been known to stretch it to four with no trouble. The flavor holds up, and sometimes the sauce tastes even richer after resting.
If it thickens too much when reheated, I loosen it with a spoon of water or broth. It comes right back to life. I think that’s the beauty of vegetable pasta recipes, they’re forgiving and flexible.
Microwave works fine for reheating, but if I have a few extra minutes, I toss it back in a pan with a drizzle of oil. It brings the pasta closer to its fresh taste.
8) Try these Main Course next!
9) Roasted Veggie Pasta
Healthy Pasta Recipes Roasted Veggie Pasta
Ingredients
- 12 oz pasta of choice (spaghetti, penne, or fusilli)
- 2 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F. Place zucchini, peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
- While the veggies roast, cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat a little olive oil over medium heat. Add garlic and sauté until fragrant.
- Stir in the crushed tomatoes and oregano. Let the sauce simmer gently for 10 minutes.
- Add roasted vegetables to the sauce and toss everything together.
- Combine sauce and veggies with the cooked pasta. Garnish with fresh basil before serving.
10) Nutrition
Serving Size: 1 plate | Calories: 410 | Carbohydrates: 68g | Protein: 13g | Fat: 11g | Fiber: 9g | Sugar: 10g
Written by Lila for Lila Cooks
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