Roasted Vegetable Pasta Recipe – Parmesan, Herbs & Garlic

Last Updated on 2 months by Neha Deshmukh

Roasted Vegetable Pasta Recipe – Parmesan, Herbs & Garlic

Introduction

Okay, let’s be real – sometimes you just need a comforting, flavour-packed meal that doesn’t take all day to make. This Roasted Vegetable Pasta is exactly that! It’s become a weeknight staple in my kitchen, and honestly, I first made a version of this when I was craving something vibrant and healthy after a particularly gloomy monsoon week. The sweetness of the roasted veggies combined with the salty parmesan and fresh herbs? Pure magic. You’ll absolutely love how easy it is to throw together, and how incredibly satisfying it is to eat.

Why You’ll Love This Recipe

This isn’t just another pasta dish. Roasting the vegetables brings out a depth of flavour you just can’t get from sautéing. Plus, it’s a fantastic way to sneak in a bunch of veggies! It’s quick, easy, and endlessly adaptable – perfect for using up whatever’s in your fridge. And who doesn’t love a one-pan (well, almost one-pan!) meal?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 2 zucchini
• 1 onion
• 2-3 garlic cloves
• 20 cherry tomatoes, halved
• 4 tablespoons olive oil
• ½ – ¾ cup parmesan cheese, grated (depending on how cheesy you like it!)
• 1 teaspoon pepper
• 1 teaspoon parsley, dried
• 1 teaspoon rosemary, dried
• 1 teaspoon oregano, dried
• ½ – 1 teaspoon red chili flakes (optional)
• 1 teaspoon salt
• 2 basil sprigs, for garnish
• 2 tablespoons pasta water/stock
• 400g pasta (any shape you like!)

Ingredient Notes

Let’s talk ingredients for a sec. Fresh herbs really make a difference here – the rosemary and oregano infuse the vegetables with such a lovely aroma. Don’t skimp! If you only have dried, that’s okay, but use about 1 teaspoon of each.

Roasting is key. It concentrates the natural sugars in the vegetables, making them beautifully caramelized and intensely flavorful. Don’t be afraid to let them get a little charred around the edges – that’s where the magic happens.

And speaking of pasta, Italy has so many regional variations! From the long strands of spaghetti in the south to the shorter, thicker shapes like penne in central Italy, feel free to use your favourite. I personally love using fusilli or rotini because the sauce clings to all the little grooves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 220°C (425°F) and line a baking sheet with non-stick aluminum foil. This makes cleanup a breeze, trust me.
2. Wash and slice the carrots, bell peppers, zucchini, onion, and garlic into roughly 2-inch pieces. Don’t stress about making them perfect – rustic is good! Arrange everything in a single layer on the prepared baking sheet.
3. Drizzle the vegetables with olive oil. Now, sprinkle on the herbs, spices, and salt. Toss everything together until the veggies are evenly coated.
4. Roast in the preheated oven for 16-18 minutes, or until the vegetables are tender and beautifully caramelized. Keep an eye on them – ovens vary!
5. While the veggies are roasting, cook your pasta al dente in salted boiling water according to the package instructions. Remember to reserve about 2 tablespoons of the pasta water before draining – it’s liquid gold!
6. In a large bowl, combine the roasted vegetables, cooked pasta, halved cherry tomatoes, and parmesan cheese. Add a tablespoon or two of the reserved pasta water if needed to create a lovely, slightly creamy sauce.
7. Finally, garnish with fresh basil leaves and serve warm. Doesn’t that look amazing?

Expert Tips

• Don’t overcrowd the baking sheet! If you have too many vegetables, use two baking sheets. Overcrowding will steam the veggies instead of roasting them.
• Taste as you go! Adjust the seasoning to your liking.
• For extra flavour, add a squeeze of lemon juice at the end.

Variations

• Vegan Adaptation: Swap the parmesan cheese for a vegan parmesan alternative or nutritional yeast.
• Gluten-Free Adaptation: Simply use your favourite gluten-free pasta! There are some fantastic options available now.
• Spice Level Adjustment: If you like a little heat, add more red chili flakes. I usually go for about ½ teaspoon, but feel free to experiment. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptation: This dish is fantastic as part of a larger Italian-themed feast. Serve it alongside a Caprese salad, some crusty bread, and a glass of Chianti.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a simple green salad and some garlic bread. A sprinkle of extra parmesan cheese never hurts either!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might need a splash of water to rehydrate it a bit.

FAQs

What type of pasta works best in this roasted vegetable pasta?

Honestly, any pasta shape you like! Fusilli, rotini, penne, and spaghetti all work well.

Can I roast the vegetables ahead of time?

Absolutely! You can roast the vegetables up to a day in advance and store them in the refrigerator. Just reheat them in the oven or a pan before adding them to the pasta.

How can I adjust the roasting time for different vegetables?

Root vegetables like carrots and potatoes will take longer to roast than softer vegetables like zucchini and bell peppers. You can add the root vegetables to the baking sheet first and roast them for about 10 minutes before adding the other vegetables.

What can I substitute for Parmesan cheese?

If you don’t have parmesan cheese, you can use Pecorino Romano or Grana Padano. Nutritional yeast is a great vegan alternative.

Is it possible to make this dish without using an oven? (e.g., stovetop or air fryer)

Yes! You can definitely roast the vegetables in an air fryer for a quicker cook time. Or, you can sauté them in a large pan on the stovetop, but you won’t get the same caramelized flavour.