Roasted vegetable pasta is a delicious, healthy family dinner – you can switch up the vegetables depending on what’s in season or even just what needs using up. Comfort food the easy way!
Super easy pasta with roasted vegetables
Roasted vegetable pasta is one of my favourite weeknight dinners to cook. It pretty much takes care of itself in the oven, whilst I get on helping the kids with their homework.
The other great thing about roasted vegetable pasta is it’s so versatile, you can just swap the vegetables or seasoning to suit what’s in season or just what needs using up.
When I make this meal in the winter I add a can of chopped tomatoes for the last 10 minutes of cooking, with just a tiny sprinkle of brown sugar, this gives the sauce a really sweet, sticky, delicious consistency which kids especially just love.
Roasted Vegetable Pasta Ingredients
For our delicious easy vegetarian pasta dish we used…
- 1 aubergine – fluffy seeds removed and then just diced into bitesized pieces
- 2 red peppers – diced into bitesized pieces – I used red but feel free to use any colour you like. Just remember that green peppers can give the sauce a bitter taste.
- 1 fennel bulb – trim the top and bottom and discard, then chop the rest into bitesized pieces
- 1 red onion – peeled and chopped into small pieces
- 2 cloves garlic – left in the skins
- 1 can chopped tomatoes
- 2 tsp dried oregano – or use Italian seasoning – whichever you have in
- pinch chilli flakes – I add these because my kids like spicy pasta but feel free to leave them out if you prefer a less spicy taste.
- 1 tsp brown sugar
- salt and pepper
- freshly cooked pasta – to serve. It’s best with a short pasta like penne or fusilli but spaghetti works just fine if that’s your favourite.
How to make roasted vegetable pasta
- Heat the oven to 200C
- Throw all the chopped vegetables and whole cloves of garlic into a roasting tin.
- Pour over the olive oil and sprinkle over the dried oregano, chilli flakes and season with salt and pepper.
- Roast in the oven for around 30 minutes, then remove from the oven and stir well – squeeze the roasted garlic from the skins and stir into the vegetables. Discard the skins.
- Add the canned tomatoes and sprinkle of sugar then return to the oven for around another 10-15 minutes until everything is deliciously roasted, gooey and starting to caramelise.
- Cook your pasta in a pan of boiling salted water as per the packet instructions – I tend to use fresh pasta because it cooks quicker.
- Once the pasta is cooked and drained, toss everything together and serve.
- I like to serve this with grated Parmesan cheese but it’s also delicious topped with toasted almond slivers or toasted pine nuts.
If you love roasted vegetables then you’ll just love our vegetarian puff pastry tart recipe
Secrets to a better vegetarian pasta sauce
With vegetarian pasta sauces you really need to make the flavour of the vegetables sing. So choose lovely sweet vegetables and don’t be afraid to add lots of herbs, lemon zest, different cheeses – feta or vegetarian style Italian hard cheeses.
Roasting the vegetables really gives them flavour, they end up deliciously caramelised and sweet which makes the vegetarian pasta sauce taste oh so good.
You can also add extra interest to your dish by adding toppings like toasted nuts or fresh herbs.
Make it gluten free
Our roasted vegetable pasta is super easy to switch to gluten free – just be sure the herbs or toppings added are certified gluten free and use a gluten free pasta to serve.
Make vegan roast vegetable pasta
The roasted vegetable pasta sauce is vegan – you just need to serve with vegan pasta and skip the cheese – try topping with toasted flaked almonds in place of the cheese.
Using substitutions is okay!
Roasted vegetable pasta sauce is so simple to switch around the ingredients, feel free to add in or take out any vegetables you don’t like or don’t have in.
Tasty vegetables to put into your roasted vegetable pasta sauce
- Courgettes – chunkily chopped
- Sweet potatoes – peeled and diced
- Fresh corn – just sliced away from the cob
Love roasted vegetables? Try these tasty dinner recipes
Red Pesto – a flavoursome roasted red pepper pesto recipe that’s delicious served with spaghetti
Get the roasted vegetable meal ideas here
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Roasted Vegetable Pasta
Super easy, delicious and healthy family dinner. Great for weeknight dinner
Ingredients
- 1 aubergine - fluffy seeds removed and diced into bitesized chunks
- 2 red peppers - diced into bitesized pieces
- 1 fennel bulb - trimmed and chopped into bitesized pieces
- 1 red onion - chopped into bitesized pieces
- 2 cloves garlic - skin left on
- 400g can of chopped tomatoes
- 2 tsp dried oregano
- pinch dried chilli flakes (optional)
- 1 tsp brown sugar
- salt and pepper to taste
- 500g fresh egg pasta
Instructions
- Heat the oven to 200C
- Throw all the chopped vegetables and whole cloves of garlic into a roasting tin.
- Pour over the olive oil and sprinkle over the dried oregano, chilli flakes and season with salt and pepper.
- Roast in the oven for around 30 minutes, then remove from the oven, stir well, squeeze the roasted garlic from the skins and stir into the vegetables. Discard the skins.
- Add the canned tomatoes and sprinkle of sugar then return to the oven for around another 10-15 minutes until everything is deliciously roasted, gooey and starting to caramelise.
- Cook your pasta in a pan of boiling salted water as per the packet instructions – I tend to use fresh pasta because it cooks quicker.
- Once the pasta is cooked and drained, toss everything together and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 336Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 465mgSodium: 272mgCarbohydrates: 36gFiber: 7gSugar: 13gProtein: 21g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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