Roasted Vegetable Pasta
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!
Servings: 5
Calories: 367kcal
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.
Nutrition
Serving: 2cups | Calories: 367kcal | Carbohydrates: 55g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 496mg | Potassium: 598mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1.498IU | Vitamin C: 98mg | Calcium: 69mg | Iron: 2mg