Pasta, who does not love it! I like to keep pasta simple but loaded with vegetables. It creates a well balanced meal with carbohydrates, fibre and some essential vitamins. Where possible, I try to use whole wheat pasta which adds to the nutrition. Roasted vegetable pasta is so easy to whip up and everyone will love it.
Roasted vegetable pasta is perfect for a big summer party or gathering. Here I have made the entire batch on a baking tray/sheet, so easy to make and then clean after. Just roast the vegetables according to their cooking time, cook the pasta and then it gets assembled in no time at all.
The flavours are nice and simple, some simple herbs and chilli flakes do the trick. I have used capsicum/bell peppers, zucchini/courgette and mushrooms (a great source of Vitamin D for vegetarians). Within no time you have a fancy pasta ready for everyone gorge on! Put this in the centre of the table and you have a pasta main dish ready, a winner!
Try more pasta recipes from FOI:
Pasta Florentine
Mac n Cheese
Pasta Salad
Chard Aubergine Lasagna
Pesto Pasta
Garlic Spaghetti
- ½ Cup diced green capsicum/bell pepper
- ¼ Cup diced red capsicum/bell pepper
- 1 Cup diced aubergine/eggplant
- ½ Cup diced zucchini/courgette
- 2 diced shallots or 1 red onion
- 1 Cup diced mushrooms
- Olive oil to drizzle
- Salt to sprinkle
- Black pepper to sprinkle
- 1 Tsp oregano
- ½ Tsp red chilli flakes
- 150 Gm or 2 Cups penne pasta (or any kind of pasta of your choice)
- Salt to sprinkle
- Black pepper to sprinkle
- 1 Tsp oregano
- ½ Tsp red chilli flakes
- 1 Cup tomato puree
- Dice the vegetables(mushrooms) and spread them on a baking tray lined with parchment paper
- Drizzle all over with olive oil
- Sprinkle black pepper all over to season
- Roast the vegetables at 180 Deg Cin a pre-heated oven for 10 minutes
- While the vegetables are roasting, let's boil the pasta, boil a pot full of water
- Carefully drop in the pasta
- Salt the pasta water
- Boil according to the package instructions (boil them al-dente or to the texture you like)
- Next get the roasted vegetables out of the oven, add mushrooms and roast for a further 5 minutes
- Get the vegetables out and season with salt
- Sprinkle oregano and chilli flakes
- Meanwhile drain the pasta and run cold water all over to stop cooking
- Spread the cooked pasta over the roasted vegetables
- Season with little salt, black pepper, oregano and chilli flakes
- Spread tomato puree all over
- Roast for a further 5-6 minutes till pasta turns hot with the vegetables
- Mix with all the vegetables, pasta is ready!
- Serve hot!
All the cooking process is done on a baking sheet/pan and no pan is involved but you can transfer the roasted vegetables into a pan and mix the pasta in that if you choose to
To make tomato puree, boil tomatoes, remove skin when cooled, grind into a paste
Roasted Vegetable Pasta Stepwise:
Dice the vegetables(except mushrooms) and spread them on a baking tray lined with parchment paper
Drizzle all over with olive oil
Sprinkle black pepper all over to season
Roast the vegetables at 180 Deg Cin a pre-heated oven for 10 minutes
While the vegetables are roasting, let's boil the pasta, boil a pot full of water
Carefully drop in the pasta
Salt the pasta water
Boil according to the package instructions (boil them al-dente or to the texture you like)
Next get the roasted vegetables out of the oven, add mushrooms and roast for a further 5 minutes
Get the vegetables out and season with salt
Sprinkle oregano and chilli flakes
Meanwhile drain the pasta and run cold water all over to stop cooking
Spread the cooked pasta over the roasted vegetables
Season with little salt, black pepper, oregano and chilli flakes
Spread tomato puree all over
Roast for a further 5-6 minutes till pasta turns hot with the vegetables
Mix with all the vegetables, pasta is ready!
Serve hot!
