This Roasted Vegetable Pasta takes an assortment of vegetables that are roasted to perfection, then tossed with warm pasta, and an easy garlic-balsamic dressing! Such a satisfying, flavorful vegan meal that’s easy to customize.
Roasted Vegetable Pasta! 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 also really enjoy the leftovers and eat them chilled right out of the fridge! And if you’re looking for more pasta deliciousness, try another one my favorites: Creamy Sun-Dried Tomato Mushroom Pasta!
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review or star rating below if you give it a try – your feedback is very appreciated!)
Roasted Vegetable Pasta with Garlic & Balsamic
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
Nutrition Per Serving (estimate)
More roasted vegetable goodness!
Roasted Vegetable Orzo with Garlic-Balsamic
Roasted Butternut Squash Soup
Hoisin Roasted Green Beans
Sheet Pan Roasted Vegetables & Chickpeas
Roasted Vegetable Panini with Pesto
Rainbow Roasted Veggies with Quinoa
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 😛
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!
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!
Oh awesome!! So glad you enjoyed it – thanks for leaving a message! 🙂
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!!
Hi Todds! Yay!! Great to hear. Hope you loved it yesterday, and hope you can find other recipes to try here too! 🙂
Very good. I had to use a pack of frozen vegetables but still came out tasty.
Awesome!! Glad you enjoyed it! 🙂
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!
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