This Easy Roasted Vegetable Pasta with Parmesan is bursting with both color and flavor. It comes together quickly and is a great way to use up older veggies in the back of your refrigerator. Roasting the vegetables brings out their natural sweetness and the parmesan pulls everything together in this healthy and cozy vegetarian dinner.
Two of the ingredients I almost always have on hand are vegetables and pasta. Luckily they go super well together and make for a healthy and cozy vegetarian dinner. All you need to do is roast the veggies and add them to cooked pasta with a little bit of parmesan cheese. This easy dinner is mostly hands-off and is a great way to use up extra veggies at the end of the week!
Why You’ll Love This Roasted Vegetable Pasta!
- It’s colorful – I love eating colorful foods and this roasted veggie pasta is full of vibrant colors!
- It’s a great way to use up veggies – I always seem to have a few veggies left in the refrigerator at the end of the week, and this pasta recipe is the perfect way to use them. Just toss them together on a baking sheet and roast them up!
- It’s healthy and cozy – I love this veggie-packed pasta recipe because it’s cozy comfort food without being packed full of unhealthy ingredients. It will leave you feeling happy!
Roasted Veggie Pasta with Parmesan Recipe Ingredients
- Pasta – You can use any kind of pasta you like for this recipe. I would recommend a smaller, bite-size, pasta because it will be easier to eat with the veggies. I used a gluten-free, brown-rice pasta and it worked great.
- Vegetables – This recipe is great because you can use almost any veggies you have on hand. Just make sure you chop them all to about the same size and use vegetables that will take approximately the same amount of time to roast. I used frozen butternut squash, Brussels sprouts, broccoli, bell peppers and red onion.
- Parmesan Cheese – I used shredded parmesan, the kind you would shake on pizza. It’s easy to mix in and we usually have it on hand. You could also use freshly grated parmesan. If making vegan, use a vegan parmesan or just sprinkle on a few tablespoons of nutritional yeast.
- Olive Oil – I use olive oil for roasting the vegetables and mixing in the pasta. You can use any kind of oil you like.
- Liquid Aminos – The liquid aminos add a salty flavor while also adding a bit of liquid that acts as a sauce. You could also use tamari or soy sauce.
How To Make This Easy Roasted Vegetable Pasta Recipe
- Heat oven to 425 degrees F. Add all veggies to a large sheet pan. Drizzle with about 3 Tablespoons olive oil and season with granulated garlic, salt and pepper. Use your hands to mix everything together and arrange the vegetables in a single layer on the sheet pan. Roast vegetables until fork-tender and browned, about 40 minutes, flipping once or twice.
- Cook the pasta while the vegetables are roasting. Heat a large pot of water over high heat until boiling. Add in pasta and cook according to package directions. Drain your pasta and add back to the pot.
- Next, add 1 Tablespoon olive oil, 1 Tablespoon liquid aminos or soy sauce, and 1/2 cup grated parmesan cheese. Mix pasta together well, you can add in a little bit of reserved pasta water if you want to thin it out a little bit.
- Add in all the roasted vegetables and mix together until completely combined. Give the pasta a taste and add extra salt and pepper, if needed. You can also add some chopped fresh parsley and a squeeze of lemon juice if you like. Serve pasta immediately or refrigerate for about 4-5 days.
Vegetarian Pasta Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes, I did use gluten-free, brown-rice pasta for this recipe, but you can use any kind of pasta you like.
- Can this pasta recipe be made vegan? Yes, the only thing that isn’t vegan in this recipe is the parmesan cheese. You can easily substitute a vegan parmesan or just use a few Tablespoons of nutritional yeast.
- Can different vegetables be used? Yes, you can use any different veggies for this recipe. Just want make sure they are vegetables that will roast well together.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftover pasta should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Veggie Packed Recipes?
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Creamy Feta and Vegetable Pitas
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Easy Roasted Vegetable Pasta with Parmesan
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This Easy Roasted Vegetable Pasta with Parmesan is bursting with both color and flavor! It comes together quickly and is a great way to use up older veggies in the back of your refrigerator. Roasting the vegetables brings out their natural sweetness and the parmesan cheese pull everything together in this healthy and cozy vegetarian dinner.
Ingredients
- 12 dry pasta, I recommend using bite sized. I used a gluten free brown rice pasta*
- 2 cups diced butternuts squash, I used a bag of frozen butternut squash
- 2 cups quartered, or halved, brussels sprouts
- 2 medium sized bell peppers, I like to use red and yellow ones
- 2 cups small broccoli florets
- 1/2 large purple onion, roughly chopped
- 4 tablespoons olive oil, divided
- 1 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese, the kind you put on pizza
- 1 tablespoon liquid aminos, or tamari/soy sauce
- Optional: chopped fresh herbs, squeeze of lemon juice
Instructions
- Heat oven to 425 degrees F. Add all veggies to a large sheet pan. Drizzle with about 3 tablespoons olive oil and season with granulated garlic, salt and pepper. Use your hands to mix everything together and arrange vegetables in a single layer on the sheet pan. Roast vegetables until fork tender and browned, about 40 minutes, flipping once or twice.
- Cook the pasta while the vegetables are roasting. Heat a large pot of water over high heat until boiling. Add in pasta and cook according to package directions. Drain your pasta and add back to the pot.
- Next, add in 1 tablespoon olive oil, 1 tablespoon liquid aminos, or soy sauce, and 1/2 cup grated parmesan cheese. Mix pasta together well, you can add in a little bit of reserved pasta water if you want to thin it out a little bit.
- Add in all the roasted vegetables and mix together until completely combined. Give the pasta a taste and add extra salt and pepper, if needed. You can also add some chopped fresh parsley and a squeeze of lemon juice, if you like. Serve pasta immediately or refrigerate for about 4-5 days.
Notes
*The bag of gluten free pasta I was using just happened to be 12 oz, which is a little less than a pound. Most regular pasta comes in a 1 lb bag, which can be used you might just want to roast up a few extra veggies.
I used about 9 cups total of vegetables, you don’t have to use all the same kinds that I did, just make sure to use about 9 cups of whatever vegetables you want.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner, Vegetarian
- Method: Oven, Stovetop
- Cuisine: American
This sounds great! Do you think a red sauce would also work? If so, what vegetables do you recommend to go with that?
For sure! I think almost any veggie would work well with red sauce. The butternut squash is the only one that may be a little out of place. I hope that helps!