This roasted vegetable pasta is bursting with roasted fresh veggies like peppers, broccoli, and squash along with rotini pasta, fresh basil, and a touch of balsamic. It's incredibly satisfying, flavorful, and so easy to make!
This recipe is for anyone who likes a little pasta with their veggies. It might actually contain more veggies than pasta!
If you're a fan of my vegan pasta primavera, then you'll probably love this dish as well. It's a little different though! Whereas my pasta primavera has a creamy sauce, this one is lightly dressed in zippy balsamic vinegar. And then there's the roasting of the vegetables, which brings out all their delicious sweet and savory flavors, all while making the dish super easy to prepare.
Jump to:
Ingredients You'll Need
- Cherry tomatoes. Grape tomatoes will also work.
- Garlic. We're using ten(!) garlic cloves. Sounds like a lot, huh? Don't worry! We'll be roasting them, and roasted garlic has a super mild flavor.
- Olive oil.
- Broccoli. Feel free to swap this out with cauliflower, if you prefer.
- Yellow summer squash. Zucchini will also work.
- Orange bell pepper. You could also use a red or yellow bell pepper. I chose orange simply for variety of color.
- Red onion.
- Rotini pasta. Feel free to use another pasta shape if you'd like. Penne, rigatoni, shells, or just about any shape will do!
- Fresh basil.
- Balsamic vinegar. Look for an aged balsamic vinegar that's thick and syrupy.
- Salt & pepper.
- Red pepper flakes. These are optional. Just use them if you'd like to add a little spice to your pasta.
- Vegan Parmesan cheese. This is also optional, but makes a great topping for this dish. You can use store-bought or homemade vegan Parmesan.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Gather up two baking sheets and a baking dish. We've got lots of veggies to roast!
Start by placing your cherry tomatoes and garlic cloves into a baking dish with some olive oil. These will take a bit longer to roast, so pop them in the oven first. You can prepare the other veggies while they start to cook.
Now line your baking sheets with parchment paper. Arrange each type of veggie in a single layer in it's own little space on one of the sheets, using two types of veggies per sheet. Rub the veggies with olive oil and pop them into the oven.
Boil some pasta while the vegetables roast.
You can take your baking dish out of the oven when the tomatoes are wrinkled and blistered, and the garlic is soft and browned.
The remaining vegetables are done when they're tender and browned.
Add your roasted veggies to the pot with your pasta, then add fresh basil, balsamic vinegar, salt, pepper, and red pepper flakes. Stir everything up!
Your roasted vegetable pasta is ready to enjoy! You can serve it plain, or give each portion a sprinkle of vegan Parmesan.
Leftovers & Storage
Leftover veggie pasta will keep in an airtight container in the fridge for about three days. If you find that it's dried out during storage, add a splash or two of water when you reheat it.
More Pasta Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Roasted Vegetable Pasta
Ingredients
- 1 ½ cups cherry tomatoes
- 10 garlic cloves
- 4 tablespoons olive oil, divided
- 1 small broccoli crown, broken into florets
- 1 small yellow summer squash, quartered and sliced
- 1 orange bell pepper, roughly chopped
- ½ red onion, roughly chopped
- 10 ounces rotini pasta
- ½ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- Pinch red pepper flakes, or to taste
- Vegan Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Place the cherry tomatoes and garlic cloves into a small baking dish that has a lip or rim and add two tablespoons of the olive oil. Gently toss to coat the tomatoes and garlic in the oil. Place the baking dish into the oven.
- Line two baking sheets with parchment paper and arrange the broccoli, squash, bell pepper, and onion on the baking sheets, placing two different veggies on each sheet and arranging each type of veggie in a relatively even layer on it's own section of the baking sheet.
- Drizzle each veggie with ½ tablespoon of olive oil, gently rubbing the oil in with your hands. Place the veggies into the oven with the cherry tomatoes and garlic.
- Roast the veggies for a total of about 20 to 25 minutes, or until they've shrunk a bit and browned in spots. Roast the the tomatoes and garlic for a total of about 30 to 35 minutes, or until the tomatoes are blistered and wrinkly, and the garlic cloves are tender and browned in spots.
- While everything roasts, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander, then return it to the pot when it's done.
- Add all of the roasted vegetables to the pot with the pasta. Make sure to include any excess olive oil in the dish when you add your cherry tomatoes and garlic. Add the basil, balsamic vinegar, salt, pepper, and red pepper flakes to the pot. Toss everything to combine the ingredients.
- Divide onto plates and serve, optionally topping each portion with a sprinkle of vegan Parmesan.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Really enjoyed this dish. Easy to make and very tasty. Thanks so much!
Made this recipe last night, and it was a big hit! Aside from chopping the veggies, it was easy to make. We loved the flavor of this dish, and will definitely be making it again!
Can you clarify the timing for the tomatoes/garlic in steps 2 and 5? Do I put the other vegetables in the oven 10 minutes after the tomatoes/garlic goes in?
It's 30 to 35 minutes for the tomatoes and garlic, 20 to 25 for the other veggies. If you can put the other veggies in after the tomatoes and garlic have been cooking for 10 minutes that should be perfect, but if you can't get them ready in time don't worry about it - you'll just need to set two timers!