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Roasted Vegetable Pasta with Garlic & Balsamic

March 2, 2014 By Kaitlin McGinn 10 Comments

Vegetables are roasted to perfection, then combined with warm pasta and an easy garlic-balsamic dressing! (Vegan, gluten-free)

We love this delicious, satisfying meal! While the veggies are roasting to perfection, you can cook the pasta and whip up the quick and easy garlic-balsamic dressing. This would be an awesome meal in the summer too with grilled veggies instead of roasted. And with some fresh basil on top? YUM.


It makes a large batch (we’re pasta/veggie monsters) so reduce or cut in half if desired. We enjoy the leftovers, and eat them chilled right out of the fridge!

PS – if you’re looking for more pasta deliciousness, try another one my favorites: Creamy Sun-Dried Tomato Mushroom Pasta!

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5 from 2 votes

Roasted Vegetable Pasta with Garlic & Balsamic

Vegetables are roasted to perfection, then combined with warm pasta and an easy garlic-balsamic dressing!
Author: Kaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Category: Main Dish, Side Dish
Cuisine: Gluten-Free Option, Oil-Free Option, Vegan
Servings:8 medium bowls

Ingredients

  • 1 eggplant
  • 2 zucchini
  • 2 bell peppers (I used red, orange)
  • 1 onion
  • 8 oz. mushrooms
  • 16 oz. pasta (gluten-free if desired)
  • 1/2 cup reserved cooking liquid from pasta
  • 3 roma tomatoes (or grape/cherry)
  • Salt to taste

For the garlic-balsamic dressing:

  • 3 Tbsp. balsamic vinegar
  • 2 cloves garlic (minced)
  • 1 tsp. dried basil
  • 2 Tbsp. olive oil (omit for oil-free)

Instructions

  • Preheat oven to 425.
  • Prep the veggies: chop eggplant, zucchini, bell peppers, and onion into about 3/4-inch chunks. Halve the mushrooms.
  • Line a baking pan with parchment paper. (You may need two pans to space out the veggies enough.) Spread out veggies on pan and season with salt. Roast for about 35-40 minutes, tossing halfway through.
  • While vegetables are roasting, cook the pasta al dente. Reserve 1/2 cup of the pasta water, then drain.
  • While pasta is cooking, dice tomatoes and make the dressing: combine vinegar, olive oil (if using), basil, and garlic in a bowl and whisk to combine.
  • Place the cooked, drained pasta in a large bowl. Add tomatoes, pasta water, roasted veggies, then the dressing. Toss to combine.

Notes

This makes a massive batch so reduce/cut in half if desired.
For gluten-free: use your favorite GF pasta.

Nutrition Per Serving (estimate)

Calories: 297kcal | Carbohydrates: 53g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Potassium: 620mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1270IU | Vitamin C: 53.1mg | Calcium: 35mg | Iron: 1.5mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
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Filed Under: Gluten-Free, Main Dish, Recipe, Vegan Tagged With: autumn, balsamic, basil, bell pepper, family-friendly, garlic, mushroom, onion, pasta, plant protein, roasted, tomato, winter, zucchini

Previous Post: « Strawberry Spinach Salad with Tomato Balsamic Vinaigrette
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Reader Interactions

Comments

  1. LittleMonsterx14

    March 3, 2014 at 2:07 pm

    mmm this looks so good! i love that balsamic dressing! I am going to try this with a few veggie changes! I'm not a huge mushroom fan, don't kill me 😛

    Reply
    • Kaitlin M

      March 3, 2014 at 5:07 pm

      Thanks! I know a lot of people aren't into mushrooms but the great thing about this dish is how customizable it is with whatever roasted vegetables you love!

      Reply
  2. Anonymous

    March 17, 2014 at 4:27 pm

    YUM! Just made this for lunch and it is so tasty! (I finished my veggies off under the broiler and sprinkled fresh parmesan cheese over my serving!) Definitely a keeper!

    Reply
    • Kaitlin M

      March 17, 2014 at 6:43 pm

      Oh awesome!! So glad you enjoyed it – thanks for leaving a message! 🙂

      Reply
  3. The Todds

    March 23, 2014 at 4:12 pm

    Saw this on Pinterest last night and I'm making it today! It looks great! I'm going to check out your blog for more! Thanks!!

    Reply
    • Kaitlin M

      March 24, 2014 at 1:01 pm

      Hi Todds! Yay!! Great to hear. Hope you loved it yesterday, and hope you can find other recipes to try here too! 🙂

      Reply
  4. Anonymous

    March 29, 2014 at 1:26 am

    Very good. I had to use a pack of frozen vegetables but still came out tasty.

    Reply
    • Kaitlin M

      March 30, 2014 at 10:51 pm

      Awesome!! Glad you enjoyed it! 🙂

      Reply
  5. Brittany Johnson

    January 8, 2018 at 7:06 pm

    I absolutely love this! It's delicious, cheap, simple,healthy and customizable! It's good hot or cold and great to take to a potluck or dinner party. I make it regularly!

    Reply
    • Kaitlin McGinn

      January 9, 2018 at 5:23 pm

      YAY Brittany!! So fun to hear you're enjoying it – thanks for the sweet message! (And totally agree, I love the versatility of this!) Have an awesome week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! Passionate about colorful plant-based food, nature, reading, matcha, and compassionate living. Read More →

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