Go Back

Pasta with Roasted Vegetables

Emily Carter
This easy vegan pasta dish features oven-roasted vegetables tossed with herbs and al dente pasta. It's cozy, colorful, and weeknight dinner goals.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 servings
Calories 420 kcal

Ingredients
  

  • 200 g penne or fusilli
  • 1 small zucchini sliced
  • 1 red bell pepper diced
  • 1 small red onion chopped
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • Fresh basil for garnish
  • Optional: 1 tbsp nutritional yeast or vegan parmesan

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Place zucchini, bell pepper, onion, and tomatoes in a large bowl. Drizzle with olive oil, garlic powder, oregano, salt, and pepper.
  • Spread veggies on a lined baking tray. Roast for 25 minutes or until caramelized and fabulous.
  • Meanwhile, boil pasta in salted water. Cook until al dente, drain, and reserve ¼ cup pasta water.
  • Combine roasted vegetables and cooked pasta in a large bowl. Add reserved water if needed to loosen the sauce.
  • Sprinkle with fresh basil and nutritional yeast if you're feeling extra. Serve warm and smug.

Notes

🧾 Nutritional Values (Per Serving)

  • Calories: 420
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Carbohydrates: 64g
  • Fiber: 7g
  • Protein: 11g

💊 Vitamins and Minerals (Per Serving)

  • Vitamin A: 20%
  • Vitamin C: 35%
  • Iron: 15%
  • Magnesium: 18%
  • Folate: 22%

💡 Notes & Tips

  • Switch up the veggies—use what’s wilting in your fridge (because adulting is hard).
  • Add red chili flakes if you’re spicy and proud.
  • Use gluten-free pasta if wheat gives you trust issues.
  • Roast garlic cloves with the veggies for an extra level of magic.
  • Leftovers? Toss into a salad or eat cold like a rebel.
Ready to roast, toss, and serve like a domestic goddess with edge? This pasta’s your new mood.
 
 
Ask ChatGPT