Roasted Vegetable Pasta (Easy!)
This wholesome pasta features roasted veggies, fresh herbs, and a garlic-balsamic dressing. Easy to customize and delicious with a sprinkle of vegan parmesan!
Servings: 4 large bowls (or 6-8 as a side)
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
Variations: Try it with other roasted veggies like mushrooms, asparagus, yellow summer squash, eggplant, broccoli, roasted garlic, etc.
Other additions: Add red pepper flakes, olives, vegan feta cheese, pine nuts, capers, etc. Or you can make it saucy with a dollop of pesto, marinara sauce, or dairy-free alfredo.
For gluten-free: Use your favorite GF pasta.
Yield: Recipe makes about 8 cups.
Recipe originally published March 2014. Updated September 2025.
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
