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Vegan roasted vegetable pasta with balsamic in a bowl
5 from 2 votes

Roasted Vegetable Balsamic Pasta

Super colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic balsamic dressing!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Dish, Side Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 4 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.
  • Prep 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 this recipe with your own favorite roasting veggies (and/or herbs)! Mushrooms and asparagus are two of my favorite adaptions, but you could also try eggplant, cauliflower, roasted garlic, etc.
Fresh herbs can really add a boost of flavor to this recipe. My favorite is basil, but parsley, thyme, or rosemary would all work as well.
A bit of vegan pesto would also be a nice flavor enhancement!
For gluten-free: use your favorite GF pasta. (I love brown rice & quinoa fusilli.)

NUTRITION PER SERVING (ESTIMATE)

Calories: 292kcal | Carbohydrates: 59g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Potassium: 818mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1891IU | Vitamin C: 116mg | Calcium: 91mg | Iron: 3mg