All Recipes Roasted Vegetable Pasta for Easy Dinners

There’s something truly magical about roasted vegetables — their smoky, caramelized edges and tender interiors bring a depth of flavor that fresh veggies alone can’t match. When combined with perfectly cooked pasta, these roasted gems transform a simple dish into a wholesome and satisfying meal.

Whether you’re a busy home cook looking for a fuss-free dinner or someone craving a colorful plate packed with nutrients, this All Recipes Roasted Vegetable Pasta will quickly become a favorite in your kitchen.

This recipe balances the earthiness of roasted veggies with the comforting chew of pasta, all brought together by a light, fragrant sauce. Plus, it’s incredibly versatile: swap out vegetables based on season or preference, and adjust spices to suit your taste.

If you love hearty vegetarian dishes, you’ll find this one a delightful addition to your weekly rotation.

Why You’ll Love This Recipe

This roasted vegetable pasta recipe is a celebration of simplicity and flavor. Here’s why it stands out:

• Versatile and customizable: Use whatever vegetables are on hand or in season.
• Healthy and nutrient-dense: Roasting enhances vitamins and adds flavor without extra fat.
• Easy to prepare: Minimal hands-on time with most cooking done in the oven.
• Perfect for meal prep: Makes delicious leftovers and reheats beautifully.
• Comforting and satisfying: Combines the best textures and flavors in every bite.

Ingredients

• 12 oz penne or your favorite pasta
• 1 medium zucchini, sliced into half-moons
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese or vegan alternative (optional)
• Juice of half a lemon

Equipment

• Large baking sheet
• Large pot for boiling pasta
• Colander or strainer
• Mixing bowl
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring spoons and cups

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature ensures your vegetables roast quickly and develop that lovely caramelized flavor.
2. Prepare the vegetables. On a large baking sheet, toss the zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and mushrooms with 2 tablespoons of olive oil, minced garlic, dried oregano, dried basil, salt, and pepper. Spread them evenly in a single layer to ensure even roasting.
3. Roast the vegetables. Place the baking sheet in the oven and roast for about 20-25 minutes, stirring halfway through. Your vegetables should be tender and slightly browned.
4. Cook the pasta. While the veggies roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
5. Combine pasta and vegetables. In the pot or a large mixing bowl, toss the cooked pasta with the roasted vegetables. Drizzle with the remaining 1 tablespoon of olive oil, fresh lemon juice, and add red pepper flakes if using. Stir gently to combine.
6. Add fresh basil and cheese. Mix in the chopped fresh basil. If you like, sprinkle grated Parmesan or your favorite vegan cheese alternative over the top, stirring lightly to distribute.
7. Adjust consistency. If the pasta seems dry, add reserved pasta water a tablespoon at a time until you reach your desired creaminess.
8. Serve immediately. Enjoy your roasted vegetable pasta warm, garnished with extra fresh basil or cheese, if desired.

Tips & Variations

“Roasting vegetables at a high temperature brings out their natural sweetness and adds a wonderful depth of flavor that complements simple pasta perfectly.”

• Vegetable swaps: Try eggplant, asparagus, or carrots for different flavors and textures.
• Make it vegan: Use nutritional yeast or a vegan cheese alternative instead of Parmesan.
• Add protein: Stir in cooked chickpeas, white beans, or grilled tofu for a more filling meal.
• Herb variations: Fresh thyme or rosemary can add an aromatic twist to the roasted veggies.
• Spice it up: A pinch of smoked paprika or a homemade spice blend like Chilli Powder Recipe Vegan: Easy Homemade Spice Blend can bring warmth and complexity.

Nutrition Facts

Serving Suggestions

This dish pairs wonderfully with a crisp green salad or a side of crusty garlic bread. For a heartier meal, serve alongside roasted chicken or grilled tempeh.

If you love exploring more vegetarian pasta dishes, check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals for more inspiration.

Alternatively, pair this pasta with a fresh, zesty salad from our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals collection to brighten up your plate.

Conclusion

All Recipes Roasted Vegetable Pasta is a perfect blend of simplicity, flavor, and nutrition all in one bowl. This recipe is a testament to how basic pantry staples and fresh seasonal produce can come together to create a dish that’s both comforting and vibrant.

Whether you’re cooking for busy weeknights or impressing guests with a homey meal, this pasta is sure to satisfy.

With its flexibility and ease, you’ll find yourself returning to this dish time and again, tweaking it with different vegetables or herbs. Don’t forget to explore other vegetarian favorites like our A to Z Vegetarian Recipes for Every Meal and Occasion for even more delicious ideas to add variety to your kitchen repertoire.

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