This wholesome Roasted Vegetable Pasta recipe combines tender pasta, colorful veggies, fresh herbs, and a flavorful garlic-balsamic dressing. Easy to customize and perfect with a sprinkle of vegan parmesan! (Vegan, oil-free, gluten-free option.)
This simple and cozy roasted vegetable pasta is so satisfying and wholesome.
It combines a colorful medley of roasted vegetables and tender pasta, then it's tossed in a flavorful blend of garlic, balsamic vinegar, and fresh basil. The result is an easy yet delicious dish that feels both comforting and fresh.
Best of all, you can customize it however you please. Swap in seasonal veggies, experiment with different herbs, or add your favorite toppings to make it your own. (See below for some customizing inspiration.)
Plus you can serve this as a light main course or vibrant side dish - your choice!
Ingredients for Roasted Vegetable Pasta
For this recipe, you'll toss together in a large bowl:
- Red onion: I use red onion for color, but yellow onion, white onion, or sweet onion works great too.
- Zucchini: Or you can substitute yellow summer squash instead.
- Cherry tomato or grape tomato: I use these because they're so sweet and flavorful, especially when roasted. You'll need one pint tomatoes, which is about 10-11 ounces.
- Fresh cauliflower florets: You'll need 2 or 3 cups, which is about a half of a small head. Cauliflower tastes amazing when roasted so I love to include it in this dish.
- Italian seasoning: Make sure your pantry herbs are fresh (not expired) for best flavor. We'll use this to season the roasted veggies. You can also add salt and black pepper to taste.
- Spiral pasta: Be sure to use gluten-free if desired. I like rotini or fusilli, but you can use penne pasta, elbow, or another shape of choice.
- Balsamic vinegar: We'll use 3 tablespoons, but you can add a splash more for a stronger flavor.
- Garlic cloves
- Fresh sweet basil: Just a couple tablespoons add bright, herby flavor to the finished dish.
Customizing
Veggies: Mushrooms and asparagus are two of my favorite variations. But you could also try bell peppers, eggplant, broccoli, yellow summer squash, Brussels sprouts, roasted garlic, etc. It's a great dish to change up with the season!
Herbs: Instead of Italian seasoning, you can sprinkle dried oregano, parsley, thyme, rosemary, garlic powder, or dried basil. If you like it spicy, add a pinch of red pepper flakes.
Other additions: You can also expand it with olives, vegan feta cheese crumbles, dairy-free mozzarella cubes, pine nuts, capers, or fresh greens like baby spinach or arugula.
Oil: I prepare this dish oil-free, but you can add a tablespoon of good quality extra-virgin olive oil either to the veggies before roasting, or to the pasta. (Or both if you wish!)
Grill it! Try this dish in the summertime with grilled veggies instead of roasted!
Serving
Garnish: I highly recommended topping this dish with Vegan Parmesan Cheese before serving! It adds lots of cheesy, savory goodness.
Pesto option: A dollop of vegan Walnut Pesto could also be a nice flavor enhancement. Stir it in right before serving. (Or try marinara sauce or Cashew Alfredo Sauce.)
Serving
Store the leftovers in an airtight container in the refrigerator. I find it keeps for about 3 days. Reheat in the microwave when ready to enjoy. (Or simply enjoy it chilled right out of the fridge!)
For more inspiration, also browse all vegan pasta & noodle recipes.
Roasted Vegetable Pasta (Easy!)
Ingredients
For the roasted vegetables:
- 1 small red onion
- 1 medium zucchini
- 2-3 cups cauliflower florets
- 1 pint grape/cherry tomatoes
- 1/2 tsp. Italian seasoning
For the pasta:
- 8 oz. fusilli pasta (gluten-free if desired)
- 3 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- 2-3 Tbsp. fresh basil
Topping (optional, but recommended):
Instructions
- Oven: Preheat oven to 425°F (220°C). Line a baking pan with parchment paper (or Silpat). Set aside.
- Prepare the veggies: Chop the onion and dice the zucchini. Cut the cauliflower into bite-sized florets. Place veggies on the lined baking pan, and add the Italian seasoning. Lightly toss to combine, then spread out the veggies in a single layer. (Don't add the tomatoes yet.)
- Roast veggies: Place the sheet pan in the oven and roast for 20 minutes. Then remove it from the oven, give it a stir, and add the tomatoes. Return to the oven and roast for another 20 minutes, or until desired tenderness.
- Cook pasta: While the vegetables begin roasting, start cooking the pasta according to package instructions, leaving it al dente (slightly firm, not mushy). Drain when finished.
- Assemble: Mince the garlic and chop the fresh basil. When the pasta is done cooking, place it in a large mixing bowl. Then immediately add the balsamic vinegar and garlic. Toss to coat. Then add the basil and roasted vegetables. Lightly toss to combine.
- Serve: Taste and adjust the seasonings if desired (add salt & pepper, more balsamic, more basil, etc.) Serve this dish warm or at room temperature with vegan parmesan cheese (if using).
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Roasted Vegetable Pasta recipe, also check out:
- Roasted Vegetable Orzo with Garlic-Balsamic
- Roasted Butternut Squash Soup
- Sheet Pan Roasted Vegetables & Chickpeas
- Roasted Vegetable Panini with Pesto
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Brittany Johnson says
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!
Kaitlin says
Hello, Brittany! That's awesome to hear you've been enjoying this regularly. Thanks for taking the time to come back and share your kind feedback - it's appreciated!
Anonymous says
Very good. I had to use a pack of frozen vegetables but still came out tasty.
Kaitlin says
Good to hear it worked with your frozen veggies! Thanks for sharing your helpful feedback!
Anonymous says
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!
Kaitlin says
That's fantastic! Glad to hear you enjoyed it. Thanks for sharing!