Roasted Vegetable Pasta
Elevate your pasta game with this delicious roasted vegetable pasta. Roasted veggies perfectly pair with pasta in this easy weeknight recipe.
Servings: 6
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
Calories: 261kcal | Carbohydrates: 16g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 947mg | Potassium: 708mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1750IU | Vitamin C: 108mg | Calcium: 135mg | Iron: 2mg
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