Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection. Tossed with olive oil, garlic, lemon zest, red pepper flakes, and fresh herbs, this flavorful vegetarian dinner tastes like late summer in every bite. Vegan and Gluten-free adaptable.
Why You’ll Love This VegGie Pasta Recipe!
This roasted vegetable pasta recipe is packed with punchy flavor and loaded with double the vegetables-they are the stars of this dish! It tastes zesty, punchy, herby, and light while letting the veggies shine. A wholesome, satisfying, healthy meal-perfect for a weeknight dinner or guests.
As a chef who co-founded a farm-to-table restaurant, I’ve cooked vegetables every way you can imagine. Over the years, I’ve found that roasting veggies before tossing them with pasta coaxes out their incredible depth and sweetness. It’s my go-to technique for family dinners or when I’m cooking for guests. Sometimes, veggie pastas can taste bland- let’s avoid that. I show you how to pump up the flavor!
After creating recipes for over three decades, vegetarian meals like this are my favorites to share, as they highlight simple, seasonal garden produce in a way that feels both elevated and approachable. A healthy rustic dinner that is both delicious and adaptable!
Veggie Pasta Recipe Ingredients
- Vegetables: Use in-season, late summer produce like zucchini, red bell pepper, eggplant, cremini mushrooms, red onion, and cherry tomatoes. Feel free to adjust according to what’s in season and what you have on hand.
- Pasta: We used rigatoni, but most pasta varieties will work, including ziti, fusilli, penne, and gluten-free options. Opt for imported Italian pasta for the best quality, and organic if possible.
- Seasoning: A combo of Italian seasoning, red pepper flakes, salt, and pepper adds a warm, herby flavor with a little bite.
- Fresh Garlic Cloves: Finely chopped or grated garlic imparts a savory depth, and aromatic taste.
- Fresh herbs: Fresh basil adds a refreshing, summery taste. Rosemary is optional, but it adds an earthy, cozy flavor that really elevates.
- Lemon: We use both lemon zest and lemon juice to add brightness to the dish.
- Cheese: Grate a block of pecorino cheese or parmesan cheese for a rich, umami flavor that adds depth. Or sub vegan cheese., or creamy goat cheese!
- Olive oil: A good-quality extra-virgin olive oil is used as the base, creating a sauce that is earthy, warm, and balanced.
Easy Veggie Pasta Variations
- Add texture with nuts. When assembling the pasta, add toasted walnuts or pine nuts for a delicious crunch.
- Boost Flavor with Pesto: Add dollops of pesto for even more of a summery, herby flavor.
- Make it Vegan! Top with our vegan cheesy sprinkle or vegan parmesan cheese.
- Make it Punchy. A drizzle of sherry vinegar or white balsamic vinegar can enhance the flavor even further. Or sauté anchovies, capers, or olives with the garlic for a tangy, briny taste.
- Make it Creamy! For a rich and creamy version, stir 4-6 ounces of goat cheese into the warm pasta before adding the veggies.
- Make it Gluten-free: In place of pasta, prepare this dish with spaghetti squash! Or use gluten-free pasta.
How to Make Roasted Vegetable Pasta
1. Prep the veggies. Preheat the oven to 425°F. Chop the zucchini into half-moon slices, chop the bell pepper into 1-inch, bite-sized pieces, halve or quarter the mushrooms, and cut the onion into 1/4-inch wedges.
Place zucchini and bell pepper in a large bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread the mixture onto a baking sheet, leaving plenty of room to ensure even caramelization. If the veggies are too crowded, they will steam.
Toss the mushrooms, red onion, and cherry tomatoes in the same bowl with a tbsp of olive oil, salt, pepper, and 1 tsp Italian seasoning before spreading them out onto a baking sheet.
2. Roast the vegetables. Roast for 20-25 minutes. The zucchini tray is usually done at 20 minutes.
3. Cook the pasta. While the vegetables roast, boil pasta in a large pot of salted water. The salt is essential for optimal flavor. Cook to al dente. Drain, reserving some pasta water in case you need to juice up the dish.
4. Sauté garlic and assemble pasta. Add remaining olive oil (or use 1/2 butter) to a large sauté pan. Sauté red pepper flakes and garlic over medium-low heat. Add rosemary. Let garlic soften, stirring continuously. If the garlic turns golden before it’s cooked through, add a little pasta water. Add pasta to the pan and toss. Add more pasta water if desired. Add lemon zest, salt, and pepper. Toss in the roasted veggies, adding more salt and pepper, and lemon juice to taste. Top with pecorino cheese and basil.
5. Taste and adjust. Taste, adding another pinch of salt and pepper or lemon juice and a drizzle of olive oil.
Chef’s Pro Tips
- Leave space on the baking sheet. When roasting the veggies, make sure to leave some space between the veggies to allow caramelization. If they are too close, they will steam instead of roast.
- Separate the veggies by cooking time. We place the zucchini and bell pepper on one baking sheet, separate from the other veggies, because they roast slightly faster.
- Reserve pasta water. Not only does pasta water prevent the garlic from burning, but it also helps the olive oil sauce cling to the pasta and achieve a creamier texture.
- Taste and adjust. Once the pasta is assembled, add more salt, pepper, lemon zest, lemon juice, or olive oil to taste. Make it punchy! A splash of vinegar is nice, too. See our variations for more ideas on how to enhance the flavor!
Storing Veggie Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy the pasta for lunch the next day, cold or warmed up! To reheat, toss with a bit of olive oil in a sauté pan over medium-low heat until warmed through.
Serving Suggestions
- Serve with crusty sourdough or baguette
- Serve alongside a leafy green salad, like Wedge Salad, Little Gem Salad, Caesar Salad, or Grilled Corn Salad
- Toss with other vegetables, like roasted cauliflower, roasted asparagus, sautéed zucchini, grilled vegetables, steamed broccoli, roasted brussels sprouts, or eggplant caponata
FAQs
Any veggie that can be cut into bite-sized pieces and tossed with various pasta shapes. Here we use zucchini, red bell pepper, mushrooms, onion, and cherry tomatoes. A great source of inspiration is your local farmers’ market and what’s in season!
Roast the veggies for 20-25 minutes at 425°F. Some veggies may require less time, like zucchini and bell peppers.
Keep it simple with salt, pepper, and Italian seasoning to enhance the natural flavor of the veggies. We sauté garlic with chili flakes to add a little heat.
Hope you enjoy this Roasted Vegetable Pasta recipe! Perfect for brightening up busy weeknights!
More Favorite Veggie Pasta Recipes
After trying this roasted vegetable pasta recipe, please let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Roasted Vegetable Pasta
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner recipe, pasta recipe, vegetarian recipe, vegetable,
- Method: oven and stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection. Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.
Ingredients
- 1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices
- 1 red bell pepper, chopped in one inch bite-sized pieces
- 8 ounces cremini mushrooms, cut in half or quarter depending on size
- 1 red onion, sliced in 1/4 inch wedges
- 1 pint cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 8 ounces dry pasta (we used rigatoni)
- 1/4– 1/2 teaspoon red pepper flakes
- 6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
- 1 tablespoon fresh rosemary, finely chopped (Optional)
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
- 1/2 cup fresh basil leaves torn
- 1/2 cup pecorino cheese or parmesan cheese, grated
Instructions
- Preheat oven to 425°F.
- Prep. Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet.
- Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.
- Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.
- Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.
- Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.
- Garnish. Top with pecorino cheese, basil, and optional pine nuts.
Notes
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese,
Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).
Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!
For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 6.4 g
- Sodium: 281.6 mg
- Fat: 15.4 g
- Saturated Fat: 4.7 g
- Carbohydrates: 40.8 g
- Fiber: 3.5 g
- Protein: 13.4 g
- Cholesterol: 19.7 mg
