Pasta with Roasted Vegetables Recipe
Darling, pasta with roasted vegetables is basically proof that you can eat carbs and feel virtuous about it.
Forget sad salads, this dish throws colorful roasted veggies onto pasta like confetti at a party your taste buds actually want.
It’s vibrant, filling, and easy enough that you won’t break a nail—or your spirit—making it.
We’re talking caramelized zucchini, peppers, and tomatoes strutting their flavors over tender pasta like a runway show of deliciousness.
So grab that baking sheet, crank the oven, and let roasted vegetables transform your pasta into weeknight glamour with zero drama.
Pasta with Roasted Vegetables Recipe
A colorful vegan pasta tossed with roasted vegetables, olive oil, and herbs—hearty, wholesome, and delightfully simple.
Ingredients
- 12 oz penne or fusilli pasta
- 2 tbsp olive oil
- 1 medium zucchini diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium eggplant diced
- 1 cup cherry tomatoes halved
- 1 medium onion sliced
- 3 garlic cloves minced
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp chili flakes optional
- 2 tbsp nutritional yeast
- Fresh basil chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, peppers, eggplant, tomatoes, onion, and garlic with olive oil, salt, pepper, oregano, and chili flakes.
- Spread vegetables evenly on a baking sheet.
- Roast for 20–25 minutes until golden and slightly caramelized.
- Meanwhile, cook pasta in salted water until al dente, then drain.
- Combine roasted vegetables with pasta in a large bowl.
- Stir in nutritional yeast and toss well.
- Garnish with fresh basil and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 395
- Total Fat: 11g
- Saturated Fat: 1.6g
- Carbohydrates: 64g
- Fiber: 9g
- Protein: 13g
Vitamins and Minerals (per serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Folate: 18%
- Iron: 14%
- Potassium: 22%
Additional Notes & Tips
- Use seasonal vegetables to keep things exciting and fresh.
- Add olives or sun-dried tomatoes for a Mediterranean flair.
- Whole-grain pasta makes this even more satisfying.
- Leftovers taste amazing cold as a pasta salad—perfect for “I’m too fabulous to cook again” moments.
