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!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 450˚F/230˚C.
- 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.
- Roast the vegetables for about 20 minutes, turning them with a spatula halfway through cooking.
- 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.
- 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.
- 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.
- Add some of the reserved pasta water to the pan. Stir with a wooden spoon, scraping the pan, to create the sauce.
- 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