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.