Roasted Vegetable Pasta

Start with prepping the vegetables. The key here is to cut the vegetables into roughly the same size so they all cook at the same time. Aim for about 1-inch sized cubes for the eggplant, zucchini, and mushrooms. The onion and bell pepper are better diced so the onions caramelize and the skin if the red pepper is in small enough sizes to cook through and not be tough and chewy.

Step 2: Season the Vegetables

Once all of your sauce ingredients are prepped simply add them to a half sheet pan with the olive oil, herbs, and seasonings. Toss everything together with your hands to get the veggies evenly coated in the oil and seasonings.

Step 3: Roast the Vegetables

Roast the vegetables in a preheated 450˚F/230˚C oven. Roasting them at a high heat caramelizes the veggies and brings out all of their flavors.

Step 4: Cook the Pasta

While the vegetables roast, bring 4-6 quarts of water to boil in a pot. Once the water is boiling season it with 2 large pinches of salt. Cook the pasta in the salted boiling water according to the package instructions until it is al dente. Reserve some of the pasta water then drain the cooked pasta in a colander.

Step 5: Bring It All Together

Once the veggies and pasta are cooked, mix everything together. Use some of the pasta water sauce to scrape up the browned bits of veggies on the pan to help create the sauce. Remove and discard the bay leaves, thyme stems, and the skins of the garlic cloves. Serve right away with lots of grated parmesan cheese and fresh basil.

Roasted Vegetable Pasta Questions:

Can I use different vegetables?

Yes! Feel free to swap out any of the vegetables with what you like or have on hand at the moment. Just make sure to cut them into roughly the same size pieces so they cook evenly. The cherry tomatoes are the only vegetable (fruit) I would not omit because their juices help create the sauce. That said you can use any other type of tomatoes instead of cherry tomatoes, even canned tomatoes would work.

For more easy weeknight dinner ideas check out these recipes:

• Easy Summer Pasta
• Vegan Pasta Alla Norma
• Creamy Pea Pesto Pasta
• Vegan Thai Noodle Bowls

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Roasted Vegetable Pasta

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★★★★★

5 from 1 reviews

• Author: Kaity Farrell
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This roasted vegetable red lentil pasta is delicious and easy because the sauce is made simply with sheet pan-roasted vegetables. It’s a perfect quick and nutritious meal for weeknight dinners. Use Barilla® Red Lentil Rotini or any of their plant-based pasta varieties for this meal!

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Ingredients

Scale 1x2x3x

• 2 cups chopped eggplant (1-inch pieces)
• 2 cups chopped zucchini (1-inch pieces)
• 2 cups chopped mushrooms (1-inch pieces)
• 1 cup diced onion
• 1 cup diced red bell pepper
• 6 whole unpeeled garlic cloves
• 2 cups cherry tomatoes
• 4 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 2 bay leaves
• small bunch of fresh thyme sprigs
• a handful of fresh basil leaves, plus more for serving
• 1 box Barilla® Red Lentil Rotini
• Parmesan cheese for serving

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Instructions

1. Preheat oven to 450˚F/230˚C.
2. Add all of the ingredients aside from the pasta and garnishes to a sheet pan and toss everything together until the vegetables are evenly coated in the oil and seasonings.
3. Roast the vegetables for about 20 minutes, turning them with a spatula halfway through cooking.
4. Meanwhile, bring 4-6 quarts of water to boil in a pot. Once the water is boiling season it with 2 large pinches of salt.
5. Cook the pasta in the salted boiling water according to the package instructions until it is al dente. Reserve some of the pasta water then drain the cooked pasta in a colander.
6. Remove the vegetables from the oven and pick out the bay leaves and thyme stems. Squeeze out the roasted garlic cloves and discard the skins.
7. Add some of the reserved pasta water to the pan. Stir with a wooden spoon, scraping the pan, to create the sauce.
8. Add the cooked pasta to the pan then stir it into the sauce. Transfer everything to a serving bowl and serve with drizzled olive oil, grated parmesan cheese and fresh basil.

Notes

• You can use any vegetables you’d like to create the sauce. The tomatoes are a key ingredient though because they release their juices to create the sauce.
• Leftover pasta will keep for up to 3 days covered and refrigerated. Reheat to serve.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Roasting
• Cuisine: Italian

Keywords: gluten free pasta, red lentil rotini, roasted vegetable pasta, vegetarian pasta

This post was in collaboration with and sponsored by Barilla®. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.