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Roasted Vegetable Pasta


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

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

  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