When I’m running low on patience but still craving something warm and satisfying, I toss together this Roasted Vegetable One Pot Pasta. It’s the kind of meal that doesn’t ask much of you—just a little chopping, a quick roast, and the comfort of knowing you only have one pot to clean. Yes, really. One. Glorious. Pot. Packed with colorful, caramelized veggies and kissed with garlic and herbs, this dish walks the line between wholesome and indulgent. It’s everything I love about vegetable pasta recipes—familiar yet endlessly adaptable. Add whatever odds and ends you’ve got in the fridge. Seriously, this is homemade pasta at its easiest and most forgiving. Whether you’re new to pasta and vegetable recipes or already a fan of one pot pasta meals, this one fits the bill. It’s an easy win for weeknights or lazy Sundays. So grab that cutting board—we’re cooking smart, not hard.

1) Key Takeaways
2) Easy Roasted Vegetable One Pot Pasta Recipe
3) Ingredients for Roasted Vegetable One Pot Pasta
4) How to Make Roasted Vegetable One Pot Pasta
5) Tips for Making Roasted Vegetable One Pot Pasta
6) Making Roasted Vegetable One Pot Pasta Ahead of Time
7) Storing Leftover Roasted Vegetable One Pot Pasta
8) Try these Dinner recipes next!
9) Roasted Vegetable One Pot Pasta
10) Nutrition

1) Key Takeaways

This dish comes together with minimal prep and one pot only
Use whatever vegetables you have on hand for easy flexibility
The one pot pasta method infuses flavor into every bite
This meal works great for meal prep and packs up well for lunch

2) Easy Roasted Vegetable One Pot Pasta Recipe

Here’s a dinner that actually lives up to the word easy. One pot. No chaos. Just dinner. The first time I made this roasted vegetable one pot pasta, I’d run out of time, patience, and ideas. But my fridge had half a zucchini, a tired red onion, and a handful of tomatoes clinging to hope. So I made it work.

This is not a fussy recipe. The roasted veggies caramelize into something almost sweet, and the pasta simmers right in the broth so it soaks up every bit of flavor. The kind of home-cooked taste you’d expect from a much more complicated meal. The main keyword one pot pasta recipes lives here for a reason, twice even, because this is one of those one pot pasta recipes that feels like a tiny win at the end of a long day.

If you love vegetable pasta recipes but hate the cleanup, this dish might just become your new default. It’s cozy, it’s easy, and it leaves you with only one pot to wash. Honestly, that alone makes it worth making.

3) Ingredients for Roasted Vegetable One Pot Pasta

Cherry Tomatoes: These little gems bring sweetness and juiciness when roasted. I like halving them to get those edges slightly blistered and the centers soft.

Zucchini: A medium zucchini sliced into half moons holds up well in the oven. Its mild flavor soaks up the seasoning like a champ.

Red Bell Pepper: It adds both color and a soft crunch. Sliced thin, it roasts beautifully and adds a little natural sweetness.

Red Onion: This one turns mellow and soft in the oven. I love how it caramelizes on the edges while staying tender inside.

Olive Oil: The magic that helps everything brown and roast. I usually drizzle generously and don’t look back.

Garlic: Minced and tossed in just before roasting. Garlic makes this smell incredible and adds a punch of flavor.

Dried Oregano: One of my favorite dried herbs. It gives everything an earthy, savory kick that makes this pasta sing.

Salt and Pepper: No skipping this part. Salt draws out moisture and intensifies the roasted flavor. Black pepper adds a quiet kick.

Pasta: I use penne, but rotini or shells work too. Choose a short pasta so it cooks evenly in the broth and clings to all the good stuff.

Vegetable Broth: This is where the one pot pasta magic happens. The pasta cooks right in it and soaks up every bit of flavor.

Parmesan: Stir it in for a rich finish. Or swap in nutritional yeast if you’re keeping things vegan.

Fresh Basil: Tear it and toss on top before serving. It brightens up everything and looks nice too.

4) How to Make Roasted Vegetable One Pot Pasta

Step 1. Preheat your oven to 425°F. While it’s warming up, chop your tomatoes, zucchini, bell pepper, and onion. Toss them in a bowl with olive oil, garlic, oregano, salt, and pepper.

Step 2. Spread the veggies on a baking sheet. Give them space so they roast, not steam. Pop the tray in the oven and roast for about 20 minutes until the edges are golden and the veggies look soft and tasty.

Step 3. In a large pot, heat a little olive oil and sauté the remaining garlic for a minute until it smells amazing. Then pour in the pasta and broth.

Step 4. Bring it to a boil, then reduce the heat to medium-low. Stir often so nothing sticks. Simmer until the pasta is just al dente and the liquid has mostly absorbed, about 10 to 12 minutes.

Step 5. Add your roasted vegetables to the pot. Stir everything together. Let it all mingle over low heat for two more minutes. The sauce thickens and clings to every piece of pasta.

Step 6. Turn off the heat. Stir in the Parmesan or nutritional yeast. Give it a taste. Add more salt or pepper if it needs it. Then top it with fresh basil and serve it warm.

5) Tips for Making Roasted Vegetable One Pot Pasta

I like roasting the veggies while the pasta simmers. It makes things efficient. You could prep everything earlier too if that’s your style.

Use a deep, wide pot. Pasta needs room to cook, and you’ll want space to stir once everything’s combined. A good nonstick pot or Dutch oven is your friend here.

Don’t skimp on the broth. Pasta absorbs more liquid than you think. You want it tender but not dry. If your pot runs low, splash in a little more broth or water and keep stirring. That’s how one pot pasta recipes work best, with a bit of flexibility.

6) Making Roasted Vegetable One Pot Pasta Ahead of Time

This recipe holds up beautifully for meal prep. I make a big batch, then portion it into containers for lunches or lazy dinners. The flavor deepens as it sits, which is kind of amazing.

If you’re prepping it ahead, leave out the fresh basil and Parmesan until just before serving. That way they stay fresh and bright. Reheat the pasta with a splash of broth or water to bring it back to life.

Honestly, the convenience of one pot pasta meals like this is what keeps me making them week after week. They do the job without a lot of effort and taste just as good the next day.

7) Storing Leftover Roasted Vegetable One Pot Pasta

Pop any leftovers into a lidded container and store it in the fridge. It’ll keep for about four days, and the flavor gets even better as it sits.

When reheating, add a little broth or water to loosen it up. Microwave it in short bursts and stir between rounds. You don’t want the pasta to dry out or get rubbery.

Having this kind of pasta and vegetable recipe waiting in the fridge makes lunch decisions a whole lot easier. Just heat, eat, and feel like you’ve got life figured out.

8) Try these Dinner recipes next!

9) Roasted Vegetable One Pot Pasta