Roasted Veg and Pasta Recipe for Easy Weeknight Dinners

There’s something incredibly comforting about a warm bowl of roasted vegetable pasta. This dish combines the rich, caramelized flavors of perfectly roasted vegetables with the satisfying bite of al dente pasta, creating a harmonious balance that’s both nutritious and delicious.

Whether you’re looking for a hearty weeknight meal or a crowd-pleasing dish to impress guests, this roasted veg and pasta recipe delivers on all fronts. It’s versatile, easy to prepare, and packed with vibrant colors and textures that make every forkful a delight.

Not only does roasting bring out the natural sweetness and depth in vegetables, but it also adds a delightful smokiness that pairs beautifully with pasta. Plus, this recipe is perfect for using up any seasonal veggies you have on hand, making it budget-friendly and sustainable.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and rewarding. Let’s dive into why you’ll love this recipe and how to make it your new go-to meal!

Why You’ll Love This Recipe

This roasted veg and pasta recipe is a true all-rounder. It’s:

• Flavor-packed: Roasting intensifies the natural sweetness and adds a subtle smoky note to the vegetables.
• Nutritious: Loaded with a variety of colorful vegetables, this dish is rich in vitamins, minerals, and fiber.
• Customizable: Swap in your favorite veggies or add protein like beans or tofu for a heartier meal.
• Easy to make: Minimal prep and straightforward cooking steps make it perfect for busy weeknights.
• Great for leftovers: The flavors deepen overnight, making it an excellent next-day meal.

Ingredients

• 300g pasta (penne, fusilli, or rigatoni work well)
• 1 medium red bell pepper, cut into strips
• 1 medium yellow bell pepper, cut into strips
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, cut into wedges
• 200g cherry tomatoes, halved
• 1 medium eggplant, cut into cubes
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese or vegan alternative, for serving (optional)

Equipment

• Baking tray or roasting pan
• Large pot for boiling pasta
• Colander or pasta strainer
• Mixing bowl
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons

Instructions

1. Preheat your oven to 220°C (430°F). This high temperature will help caramelize the vegetables beautifully.
2. Prepare the vegetables: Wash and chop the bell peppers, zucchini, red onion, cherry tomatoes, and eggplant as described in the ingredients. Mince the garlic.
3. Toss the vegetables in olive oil, garlic, oregano, thyme, salt, and pepper. Use a large mixing bowl to ensure all pieces are evenly coated for maximum flavor.
4. Spread the vegetables in a single layer on the baking tray. Avoid overcrowding to allow for even roasting.
5. Roast the vegetables for 25-30 minutes. Halfway through, toss or stir them gently to ensure even browning and caramelization.
6. While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
7. Drain the pasta, reserving about ½ cup of the pasta water. This starchy water will help blend everything nicely later.
8. Transfer the roasted vegetables to a large serving bowl or back into the empty pasta pot. Add the cooked pasta and toss well.
9. If the mixture seems dry, add reserved pasta water a little at a time. This will create a lovely silky coating on the pasta.
10. Adjust seasoning with salt and pepper to taste. Garnish with fresh basil leaves and, if desired, sprinkle with grated Parmesan or vegan cheese alternative.
11. Serve immediately and enjoy the vibrant flavors!

Tips & Variations

“Roasting vegetables at a high temperature is key to unlocking their natural sweetness and achieving perfect caramelization.”

• Mix up the vegetables: Try adding mushrooms, asparagus, or carrots for different flavor profiles and textures.
• Add protein: Stir in cooked chickpeas, white beans, or grilled tofu to make this meal more filling.
• Use fresh herbs: Thyme, rosemary, or parsley can elevate the dish further when sprinkled on top just before serving.
• Make it creamy: For a luscious twist, toss the pasta with some vegan bechamel sauce or a drizzle of olive oil blended with nutritional yeast.
• Spice it up: Add red pepper flakes or a dash of smoked paprika to the vegetable mix for a subtle kick.

Nutrition Facts

Serving Suggestions

This roasted veg and pasta dish pairs wonderfully with a variety of sides and additions:

• A crisp green salad with a zesty lemon vinaigrette for a refreshing contrast.
• Crusty garlic bread or a warm loaf of vegan bread machine recipe to soak up any extra juices.
• A light drizzle of balsamic glaze or pesto on top to add extra flavor layers.
• For an elegant touch, serve alongside roasted or grilled tempeh or seitan.

Conclusion

Our roasted veg and pasta recipe is a delightful celebration of fresh, wholesome ingredients brought together in a simple yet flavorful way. With the natural sweetness and slight char of roasted vegetables mingling with perfectly cooked pasta, this dish is sure to become a staple in your meal rotation.

It’s adaptable, nutritious, and satisfying — ideal for those looking to enjoy a plant-forward meal without sacrificing taste.

Whether you’re cooking for family, friends, or just yourself, this recipe is comforting and fulfilling. Don’t forget to experiment with different veggies and seasonings to make it uniquely yours.

And if you love exploring more vegetable-forward meals, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet finish with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Enjoy the vibrant, tasty world of vegetables in every bite!

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