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Vegan roasted vegetable pasta with balsamic in a white bowl

Roasted Vegetable Pasta with Balsamic

A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
CourseMain Dish, Side Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4 large bowls (or 6-8 as a side)

Ingredients

  • 1 small onion (I used red)
  • 1 bell pepper (I used orange)
  • 1 medium zucchini
  • 1 pint cherry tomatoes
  • 2 cups fresh broccoli florets
  • 8 oz. pasta (gluten-free if desired)

For the garlic-balsamic dressing:

  • 3 Tbsp. balsamic vinegar
  • 1 tsp. garlic powder (or 1-2 cloves minced for stronger flavor)
  • 1 tsp. dried basil

Optional garnish:

  • Fresh basil (or other herbs of choice), cashew parmesan

Instructions

  • Preheat oven to 425°F (220°C).
  • Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.
  • Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.
  • While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn't become mushy and fall apart when tossed with vegetables.)
  • While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.
  • Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.
  • When vegetables are roasted, add to pasta. Lightly toss.
  • Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.

Notes

Customize: Add mushrooms, asparagus, eggplant, cauliflower, roasted garlic, etc.
Fresh herbs: My favorite is basil, but parsley, thyme, or rosemary would work.
For gluten-free: Use your favorite GF pasta. (I love brown rice + quinoa fusilli.)
Pesto: A spoonful of vegan pesto would also be a nice flavor enhancement before serving.

Nutrition Per Serving (Estimate)

Calories: 275 kcal | Carbohydrates: 58 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 661 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 1894 IU | Vitamin C: 116 mg | Calcium: 60 mg | Iron: 3 mg