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This flexible Roasted Veggie Pasta can be made with the vegetables of your choice! Roasted in the oven and combined with al dente pasta, olive oil, and balsamic, they add a burst of color and flavor to this simple weeknight dinner option. Vegan, Gluten-Free Option.
Looking for an easy way to use up your fresh produce while making something tasty for dinner? This Vegan Roasted Veggie Pasta has you covered. Roast the veggies of your choice or stick with what’s in the recipe, then toss them with al dente pasta, olive oil, and balsamic vinegar. So simple yet so delicious!
Table of Contents
A “Clean Out Your Fridge” Kinda Pasta
Uh oh… You know that feeling when you open the fridge and see that your fresh vegetables are just on the edge of wilting? Yikes! That’s when I know it’s time to make this Roasted Vegetable Pasta.
I’m always combining vegetables with pasta, whether it’s this colorful Spring Orzo Salad or this classic One-Pot Vegan Pasta Primavera. But this recipe is best for the produce you’re not sure what to do with.
I seasoned and roasted cherry tomatoes, zucchini, red onion, mushrooms, and bell peppers, but you can honestly use the vegetables you like or have on hand. Once they’re out of the oven, toss the veggies with your cooked pasta, top with fresh herbs, and enjoy. This is a great dish to make seasonally with the vegetables you picked up from the farmer’s market!
Vegetables for Easy Veggie Pasta
As I said, you can pick and choose the vegetables to roast. Two important things: (1) Keep the volume of veggies roughly the same, and (2) always keep the cherry or grape tomatoes, as they make up the main portion of the “sauce.”
Here are a few seasonal vegetables to choose from that would go great in this meal:
- Spring/Summer Vegetables: Asparagus, yellow squash, zucchini, bell peppers, green beans, mushrooms, and onions.
- Fall/Winter Vegetables: Butternut squash, carrots, beets, cauliflower, mushrooms, onions, broccoli, eggplant, parsnips, or kale (added during the last 5 minutes of roasting).
How to Make Roasted Vegetable Pasta
- Add the vegetables to a casserole dish and season with Italian seasoning, garlic powder, salt, pepper, balsamic vinegar, and olive oil. Toss to coat.
- Push the vegetables to one side of the dish and add the tomatoes to the other side. Season with more salt and pepper, then drizzle the remaining oil and balsamic on top.
- Roast the vegetables until they’re tender. Meanwhile, cook the pasta on the stove until al dente.
- Remove the roasted veggies from the oven and lightly mash the tomatoes. Stir the vegetables and tomatoes together, then return to the oven to finish roasting.
- Add the cooked pasta to the dish with the vegetables and stir to combine.
- Divide the pasta between serving bowls and top with fresh basil and vegan parmesan. Enjoy!
Caitlin’s Cooking Tips
- Mash the roasted tomatoes: Use a potato masher or a firm, flat spatula to mash the tomatoes when they’re almost done roasting to help them release their juices. This adds most of the flavor to the pasta “sauce.”
- Not all vegetables take as long to roast. Softer or more delicate vegetables, like asparagus, green beans, and leafy greens, won’t take as long to roast as heartier veggies. Make sure you add these to the sheet pan during the final 10 to 15 minutes of roasting to prevent them from overcooking.
Serving Suggestions
I like to complete this vegan pasta dinner with pieces of crusty garlic bread and a fantastic salad, like this Summer Panzanella Salad, on the side. Fresh herbs, like basil or parsley, on top are also a MUST. Or, if you’re a pesto fan like me, stir in a generous dollop of this Arugula Pesto at the end for an extra vibrant roasted veggie pesto pasta.
If you’re looking for more veggie-packed pasta recipes, you’ll also love this Easy One Pot Pasta, this Roasted Cherry Tomato Pasta with Gremolata, and this Spinach Mushroom Pasta!
How to Store Leftover Pasta
Roasted veggie pasta is best served right away, when the noodles are at their sauciest. As they sit, the noodles will absorb the sauce and become soggy.
If you end up with leftovers, keep them in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave the leftovers or add them to a saucepan with a splash of water or broth. Heat over medium heat, stirring occasionally, until the noodles are saucy and heated through.
Substitutions and Variations
- Gluten-Free Option: Use your favorite gluten-free pasta noodles.
- Gnocchi Substitute: Swap the regular pasta for gnocchi if you want.
- Protein Boost: You can toss a can of drained and rinsed chickpeas or white beans right in with the vegetables for extra protein and fiber.
- Grilled Vegetable Option: Season the vegetables as normal and thread them onto bamboo or metal skewers. Cook them on a medium-high grill until lightly charred around the edges, then toss them with the cooked pasta.
Recipe FAQs
I personally prefer it served hot, but it would be just as good turned into a chilled roasted veggie pasta salad.
Yes, but I’d recommend replacing the olive oil with vegetable broth to help the seasonings stick.
Yes, but don’t thaw them. Just toss the frozen veggies in the oil, vinegar, and seasonings, then roast for 20 to 25 minutes (step 3).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Easy Roasted Veggie Pasta with Mushrooms
Ingredients
- 20 ounces cherry tomatoes
- 1 zucchini quartered lengthwise and cut into 1/2” pieces
- 1/2 red onion quartered
- 8 ounces baby Bella mushrooms, quartered
- 1 red bell pepper cut into 1” pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and black pepper to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil divided
- 16 ounces dry pasta, gluten-free if necessary
- Serving Suggestions: fresh basil parsley, and/or dairy-free parmesan
Instructions
- Prep: Move an oven rack to the top third position of your oven, if it’s not there already. Preheat the oven to 415F.
- Assemble: Add the zucchini, onion, mushrooms, and red bell pepper to a 9×13” casserole dish. Sprinkle the Italian seasoning, garlic powder, a generous sprinkle of salt and pepper, balsamic vinegar, and 1 tablespoon of the oil over the vegetables and mix well, then push to one side of the baking dish. Add the tomatoes to the other side of the dish and sprinkle with more salt and pepper, then drizzle the remaining olive oil on top of them.
- Bake: Bake on the top rack of the oven for 30 minutes.
- Cook the Pasta: In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside. Tip: I like to time this so the pasta finishes cooking when the final bake of the vegetables finishes in the next step.
- Final Bake: Remove from the oven. Use a potato masher or a firm, flat spatula to mash the tomatoes so they release all of their juices, but still have some texture to them. Stir the tomatoes into the other roasted vegetables. Return to the top rack of the oven and bake for a final 7-10 minutes.
- Combine: Remove the roasted vegetables from the oven and add the cooked and drained pasta to the dish. Stir well. Season with additional salt and black pepper to taste, as necessary.
- Serve: Divide the pasta between serving bowls and top with fresh basil and parmesan, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- Vegetable Substitutions: Feel free to swap the zucchini, onion, mushrooms, and/or bell pepper for other veggies you prefer or happen to have on hand! I recommend keeping the volume of the veggies roughly the same. I do recommend sticking to using only cherry or grape tomatoes, as they cook quickly and make up the main portion of the “sauce” for this pasta.
