Elevate your pasta game with this delicious roasted vegetable pasta. Roasted veggies perfectly pair with pasta in this easy weeknight recipe.

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pasta with roasted vegetables in a serving bowl garnished with basil

Roasted vegetable pasta is the ultimate comfort food that will have you coming back for seconds (and maybe even thirds). Trust me, once you try this winning combination of roasted veggies and pasta, you'll never look at dinner the same way again.

Roasted Vegetable Pasta garnished with parm cheese and basil

⭐ Roasted Vegetable Pasta Recipe Highlights

A quick and easy weeknight meal.
Packed with vegetables for a boost of nutrition.
Gourmet, restaurant-worthy vibes right at home.

📋 Ingredients for Roasted Vegetable Pasta

picture of vegetables, garlic, olive oil, and salt

Vegetables. My favorites are bell peppers, zucchini, cherry tomatoes, and red onions.

Pasta. For this recipe, I used rigatoni or mezzi rigatoni (mezzi rigatoni one works great for kids!) because it gives it that restaurant-worthy feel. However, use your favorite one!

Aromatics. Garlic, oregano, and red pepper flakes to really add flavor to the pasta sauce!

Tomato Paste. For the base of the sauce. I like to use tomato paste instead of tomato sauce to keep the thickness of the pasta sauce.

Heavy Cream. I have used half and half in place of this as well as whole milk. If you use whole milk and it gets a little watery, you can add a cornstarch slurry (cornstarch and water) to the dish while it's hot to thicken it.

Vegetable Broth. This gives it flavor and makes the sauce! You can also use water if you don't have vegetable broth on hand.

Cheese. I used a vegetarian parmesan cheese.

📖 Instructions

Prep the veggies. Chop 'em up into bite-sized pieces and toss them in some olive oil, salt, pepper, and any herbs or spices you like. Pop those in the oven and let them roast until they're all caramelized and irresistible.

broccoli and cherry tomatoes in baking tray

onions, bell peppers, zucchini, sliced in a baking tray

Prep your Pasta. While your veggies are getting all nice and toasty in the oven, cook up some pasta of your choice. Once it's al dente (that's fancy for just right), drain it and set it aside.

Make your Pasta Sauce. This roasted vegetable pasta sauce really brings the whole dish together. Save some pasta water in the same pot you've cooked the veggies. Add the tomato paste, cream, and crushed red pepper. Combine with the pasta well.

Combine everything! Carefully remove the garlic from the foil (keep the olive oil), squeeze out of the garlic skin, and mash with a fork in the olive oil. Add your roasted vegetables and mashed garlic into the pasta. Drizzle grated Parmesan cheese before serving.

And there you have it - roasted vegetables with pasta that'll make your weeknight meals a little bit more nutritious.

💭 Pro Tip for Cooking Pasta

Did you know adding oil to pasta water is unnecessary? It doesn't serve a purpose except maybe preventing boilover from the pasta-which can be prevented with the right temperature or a wooden spoon on top. Also, some say that extra oil prevents the sauce from sticking to the pasta fully but I think it's partially because the starch from the pasta is coated to help the sauce stick but when you add oil, it's another layer for the sauce to absorb through. So it's best to season your pasta water GENEROUSLY with salt. Also, always drain after cooking but do not rinse your pasta! The starches after cooking pasta IS actually what helps your sauce stick to the pasta.

💭 Variations

Change up your vegetables. Other favorites include spinach (add this at the end when you combine the sauce), asparagus, green beans, and butternut squash. Check to see which vegetables are in season to go easier on your wallet as well.
Swap the pasta for your favorite one.
Lighten it up. To decrease the calories, use an alternate for heavy cream. I have used half and half in place of this as well as whole milk. If you use whole milk and it gets a little watery, you can add a cornstarch slurry (cornstarch and water) to the dish while it's hot to thicken it.
Make it vegan. Replace the butter with vegan butter and the cream with canned coconut milk.

🍝 More Recipes to Love

Pasta with roasted vegetables is a delicious and easy dish to whip up for a quick weeknight dinner or a cozy weekend meal. The combination of tender veggies and al dente pasta creates a satisfying and flavorful meal that will leave you feeling full and happy. So next time you're craving something hearty and wholesome, give this roasted veggie pasta a try. You won't be disappointed! Enjoy!

If you loved this Roasted Vegetable Pasta recipe, please let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe

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5 from 6 votes

Roasted Vegetable Pasta

Elevate your pasta game with this delicious roasted vegetable pasta. Roasted veggies perfectly pair with pasta in this easy weeknight recipe.

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: Shweta

Ingredients

16 oz pasta, (reserve ½ cup pasta water)

For the Roasted Vegetables

1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 bulb garlic, top cut off
½ head of broccoli, chopped into florets
2 cups cherry tomatoes
2 tablespoons olive oil
1 teaspoon salt

For the Roasted Vegetable Pasta Sauce

1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
½ cup tomato paste
¼ cup parmesan cheese, plus more to serve
½ teaspoon salt plus more to taste
½ teaspoon black pepper
1 cup heavy cream, or canned coconut milk or half and half
1 cup vegetable broth + more depending on your sauce preference

Instructions

Preheat the oven to 425 (Oven temperatures vary, you can try 400 first then go to 425 if you’d like).
Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and zucchini in one pan. Cook this one for 15-20 minutes. In the other, place the broccoli and cherry tomatoes. Prepare a small sheet of foil for the garlic bulb. Make an indention in the foil for the olive oil and a pinch of salt at the bottom of the foil then place the garlic bulb with the top cut off side down in the oil and wrap closed. Place the garlic bulb foil on the same baking sheet as the broccoli. Cook this one for 20-25 minutes. Oven times vary so use your best judgment. Vegetables should be slightly charred but not burned.
Cook the Pasta. While the vegetables are roasting, cook pasta according to the package directions. Once cooked, drain the pasta well (do not rinse), reserving ½ cup of pasta water. Set aside.
Make the Sauce. In the same pot (wipe the bottom if there’s water), heat oil, and add crushed red pepper. Then add oregano and tomato paste. Let the tomato paste turn to a slightly darker shade (about 1 minute) then add reserved pasta water and vegetable broth and combine well. Add the heavy cream and roasted vegetables. Carefully open the foil for the garlic and mash with a fork and mix into the pasta. Add in salt and black pepper. Mix in parmesan cheese and combine well.
Serve warm with additional cheese on top!

Nutrition Info

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