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Easy Roasted Vegetable Pasta Recipe

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★★★★★

4.6 from 131 reviews

This Easy Roasted Vegetable Pasta recipe combines tender, caramelized vegetables with perfectly cooked pasta and fresh herbs for a flavorful, satisfying meal. Roasting brings out the sweetness in mushrooms, zucchini, and onions, while whole garlic cloves add a mellow, aromatic touch. Finished with Parmesan cheese and fresh basil or parsley, this dish is a simple yet elegant vegetarian dinner perfect for any night of the week.

Ingredients

Scale

Vegetables

  • 16 oz mushrooms, cleaned and halved
  • 3 zucchinis, trimmed and cut into chunks
  • 2 red onions, sliced
  • 3 cloves garlic, left whole

Other Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: In a large mixing bowl, combine the mushrooms, zucchini, and sliced red onions. Add the whole garlic cloves to the bowl.
  3. Season Vegetables: Drizzle the olive oil over the vegetables and season with salt, pepper, and paprika. Toss everything together until the vegetables are evenly coated with oil and spices.
  4. Roast Vegetables: Transfer the coated vegetables onto a roasting pan, spreading them out evenly. Roast in the preheated oven for about 30 minutes until the vegetables are tender and start to caramelize.
  5. Prepare Garlic: Once roasted, carefully squeeze the garlic cloves out of their skins and mash them gently with a fork. Stir the mashed garlic back into the roasted vegetables for added flavor.
  6. Cook Pasta: While the vegetables roast, bring a large pot of water to a boil. Add a good pinch of salt and cook the pasta until al dente according to package instructions. Reserve about 1 cup of the pasta cooking water before draining the pasta.
  7. Combine Pasta and Vegetables: Drain the pasta and return it to the pot. Add the roasted vegetables along with a splash of the reserved pasta water. Toss together gently.
  8. Add Herbs and Cheese: Stir in the fresh basil or parsley. Sprinkle the grated Parmesan cheese over the pasta and toss until the cheese melts and everything is well combined. Add more pasta water as needed to achieve your desired consistency. Taste and adjust seasoning with salt if necessary.

Notes

  • Use whole garlic cloves in roasting to bring out a sweeter, milder garlic flavor.
  • You can substitute Parmesan cheese with Romano or a vegan cheese alternative if desired.
  • Reserve pasta water is key to binding the sauce and adjusting consistency.
  • Feel free to swap basil with parsley or other fresh herbs depending on preference.
  • For a gluten-free version, use gluten-free pasta.
  • Roasting time may vary slightly depending on the size of the vegetable pieces; aim for tender and caramelized veggies.

Keywords: roasted vegetable pasta, easy pasta recipe, vegetarian pasta, roasted veggies, healthy pasta dish, Italian pasta dinner

Find it online: https://ricoloranz.com/easy-roasted-vegetable-pasta-recipe/