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
Scale
- 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
