Name: Roasted Veggie Pasta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 lb penne pasta; 1 green bell pepper, sliced; 1 large red onion, sliced; 1 medium zucchini, diced; 8 oz sliced mushrooms; 3 medium carrots, cut into strips; 10 oz cherry tomatoes, halved; 1 small head of broccoli, chopped into florets (around 3 cups worth); 1/3 cup fresh parsley, roughly chopped; 1/2 cup fresh basil, roughly chopped; 10 cloves garlic, minced; olive oil; parmesan cheese, grated fresh

This Roasted Vegetable Pasta is perfect for using whatever veggies you have on hand. Season your pasta and veggies with fresh herbs and olive oil for a delicious dinner!

Roasted vegetable pasta

Roasted vegetable pasta has been on repeat in our home for dinner, and it’s about time I share the recipe! I find myself making this all summer long with all the fresh produce.

What I love about this dish is that you can use up whatever veggies you have on hand and use any kind of pasta, it is so versatile!

A roasted vegetable primavera that you can make any way you want! Similar to my Veggie Lover’s Rigatoni, the vegetables are the star of the show.

Season it all up with fresh basil and parsley and top with freshly grated parmesan (a must!) for tons of flavor.

roasted vegetable pasta in a white bowl topped with parmesan cheese

Veggie Lover’s Rigatoni

Ingredients & Notes

Penne pasta: or any pasta you like.
Green bell pepper: or any color bell pepper.
Red onion: substitute yellow onion for a milder flavor.
Zucchini: or squash.
Mushrooms
Whole carrots: I do not recommend using baby carrots.
Cherry tomatoes
Broccoli: you can substitute cauliflower if you have that on hand instead.
Fresh parsley and basil: these bright and flavorful herbs are the star of the big flavor this dish has.
Garlic: freshly minced garlic adds a lovely depth to the flavors of the veggies.
Olive oil
Parmesan cheese: freshly grated is a must!

ingredients needed to make roasted vegetable pasta

How to make Veggie Pasta

Step 1: To a sheet pan, add your green bell pepper, red onion, carrots, zucchini, and broccoli. Drizzle the vegetables with olive oil and sprinkle them with salt and pepper.

Toss it all up with your hands until the vegetables are coated in the oil. Roast the vegetables at 425 degrees for 15 minutes.

Step 2: Once the first sheet pan of roasted vegetables is in the oven, prepare the second one: a small container of cherry tomatoes, halved, and 8 oz of sliced mushrooms.

Drizzle the mushrooms and tomatoes with olive oil, then season with salt and pepper. Once that 15 minute timer is done, stir the first sheet tray of veggies, then place both trays into the oven.

Roast all of the vegetables for another 15-30 minutes, stirring once or twice, until all the vegetables are tender.

Step 3: While the vegetables are roasting in the oven, prepare a pound of pasta according to package instructions. Once the pasta is done, drain it and leave it in the strainer.

carrots, broccoli, bell peppers, onion, and zucchini on a baking sheet

Recipe Tip

We used penne pasta for this recipe, but any type of pasta works. You could use bowties, rigatoni, ziti, elbow noodles, or anything you like!

Step 4: Using the empty pasta pot, heat 1 teaspoon of olive oil over low heat. Add the fresh minced garlic and stir for 1-2 minutes, until fragrant.

Step 5: Add the pasta noodles back into the pot, then stir in all of the roasted vegetables and fresh herbs. Salt and pepper to taste, and give it another drizzle of olive oil if needed.

Notes

I used 1/3 cup of parsley and 1/2 cup of fresh basil, however you can certainly use more or less. But don’t skip the herbs! Fresh herbs are so flavorful and accentuate the delicious taste of the roasted veggies.

You can serve the pasta as is and it is naturally vegan. I personally love to add fresh grated parmesan cheese on top of the pasta.

There is just nothing like parmesan grated from the block. It’s key to rounding out this dish!

adding the roasted vegetables and herbs to the pasta

Variations

Use different veggies – cauliflower, asparagus, squash, brussels sprouts, red bell pepper, yellow bell pepper would all be delicious in this pasta.
Use another cheese – feta would be another great cheese to try in this recipe.
Mix up the herbs – add more or less fresh basil or parsley, or throw in some pesto! Want some heat? Add in a few red pepper flakes.
Use another pasta – chickpea pasta, gluten free pasta, rigatoni noodles, ziti, you name it.

How to serve

As a main dish: Serve this veggie pasta as a main course for a meatless dinner.
With a protein: Try adding grilled chicken or tofu on the side for a higher protein meal.

Storing leftovers

Leftover roasted veggie pasta can be stored in an airtight container in the refrigerator for up to 3 days.

More Recipes

This roasted vegetable pasta is the perfect summer dinner! Grab those extra veggies from the farmer’s market or your garden and make this delicious pasta dinner.