Name: Easy Roasted Vegetable Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 16 oz mushrooms, cleaned and halved; 3 zucchinis, trimmed and cut into chunks; 2 red onions, sliced; 3 cloves garlic, left whole; 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon paprika; 1 pound pasta (such as penne or rotini); Fresh basil leaves, torn (or fresh parsley, chopped); ½ cup Parmesan cheese (or Romano cheese), grated

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Introduction

This easy roasted vegetable pasta is a flavorful and comforting dish that brings together caramelized veggies and tender pasta in one simple meal. With a touch of garlic, fresh herbs, and grated cheese, it’s perfect for a quick weeknight dinner or a satisfying lunch.

A close-up of a white bowl filled with penne pasta, mixed with cooked whole and sliced brown mushrooms, green zucchini pieces, and chopped purple onions. The pasta is light yellow and glossy, with some green herb bits sprinkled on top, and a light dusting of grated cheese. Two silver forks rest on the right side of the bowl. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz mushrooms, cleaned and halved
3 zucchinis, trimmed and cut into chunks
2 red onions, sliced
3 cloves garlic, left whole
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon paprika
1 pound pasta
Fresh basil leaves, torn (or fresh parsley, chopped)
½ cup Parmesan or Romano cheese, grated

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the mushrooms, zucchini, and red onions. Add the whole garlic cloves.
Step 3: Drizzle the olive oil over the veggies. Season with salt, pepper, and paprika, then toss until the vegetables are evenly coated.
Step 4: Transfer the veggies to a roasting pan and spread them out in a single layer. Roast in the oven for about 30 minutes, until tender and caramelized.
Step 5: When the vegetables are done, carefully squeeze the garlic out of its skin, mash it with a fork, and stir it into the roasted vegetables.
Step 6: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve about 1 cup of the pasta water before draining.
Step 7: Return the drained pasta to the pot. Add the roasted vegetables and a splash of the reserved pasta water.
Step 8: Toss with fresh basil or parsley. Sprinkle the grated cheese over the pasta and stir until well combined and the cheese melts, adding more pasta water if needed to reach the desired consistency. Adjust seasoning with salt if necessary.

Tips & Variations

For a spicy kick, add a pinch of red pepper flakes when seasoning the vegetables.
Swap the mushrooms for eggplant or bell peppers to change up the flavors.
Use gluten-free pasta if you want a gluten-free version.
Add a squeeze of lemon juice before serving for a bright, fresh finish.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or in the microwave, stirring occasionally to prevent drying out.

How to Serve

A close-up view of cooked penne pasta mixed with sautéed vegetables inside a white bowl; the pasta is pale yellow with a smooth, slightly glossy texture and covers the outer layers, while the inner layers contain sliced green zucchini and brown mushrooms with a soft, cooked appearance, showing some charred edges; the vegetables are cut into small pieces and mixed evenly with the pasta on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of those listed?

Yes, feel free to substitute with vegetables you prefer or have on hand, such as bell peppers, eggplant, or cherry tomatoes. Just adjust roasting time as needed based on the vegetable.

Do I need to peel the garlic before roasting?

No need to peel the garlic cloves before roasting. Roasting whole cloves softens them, making it easy to squeeze the sweet, roasted garlic out of the skin afterward.