Best 13 Roasted Vegetable Pasta Recipes

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Welcome to the ultimate guide to preparing the tantalizing dish, "Roasted Vegetable Pasta"! This culinary creation combines the vibrant flavors of roasted vegetables with the comforting embrace of pasta, resulting in a symphony of taste and texture. Roasted vegetables, caramelized to perfection, add a smoky sweetness, while the pasta provides a hearty base to anchor the dish. Whether you prefer classic combinations or bold flavor pairings, there's a recipe here for every palate. Let's embark on a culinary journey to discover the best roasted vegetable pasta recipe that will leave you craving for more.

Here are our top 13 tried and tested recipes!

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

CREAMY ROASTED VEGETABLE PASTA SALAD



Creamy Roasted Vegetable Pasta Salad image

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Provided by Dusty

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
  • Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g

ROASTED VEGETABLE PASTA SALAD



Roasted Vegetable Pasta Salad image

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

Steps:

  • In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED VEGETABLE PASTA SAUCE



Roasted Vegetable Pasta Sauce image

A delicious, healthier, and simple pasta sauce that everyone will love. A combination of oven-roasted vegetables and cherry tomatoes. This also makes an excellent sauce if added to some fried beef mince. Experiment - it goes well with lots of things!

Provided by Aly D

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 4

Number Of Ingredients 9

2 large red onions, cut into 1-inch wedges
2 orange bell peppers, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch chunks
12 whole cherry tomatoes
4 cloves garlic, unpeeled
1 tablespoon olive oil
salt and ground black pepper to taste
1 (14.5 ounce) can whole peeled tomatoes
½ cup fresh basil leaves, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine red onions, bell peppers, and cherry tomatoes in a large roasting pan. Add garlic. Drizzle oil over vegetables and stir briefly to coat. Season with salt and pepper.
  • Roast vegetables in the preheated oven until tender and starting to blacken at the edges, 30 to 40 minutes.
  • Carefully unpeel the roasted garlic and transfer vegetables to a blender. Add canned tomatoes and basil; puree to desired consistency.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 18.2 g, Fat 4 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 194.7 mg, Sugar 8 g

ROASTED VEGETABLE PASTA BAKE



Roasted Vegetable Pasta Bake image

An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.

Provided by SAJA2003

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 4

Number Of Ingredients 12

1 medium eggplant, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
½ teaspoon dried basil
salt and ground black pepper to taste
¼ cup olive oil
½ (16 ounce) package fusilli pasta
1 (28 ounce) jar pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
  • Roast in the preheated oven until just fork-tender, about 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
  • Bake in the preheated oven until cheese is bubbling, about 20 minutes.

Nutrition Facts : Calories 704.7 calories, Carbohydrate 85.3 g, Cholesterol 40.1 mg, Fat 29.6 g, Fiber 13.7 g, Protein 27.4 g, SaturatedFat 9.3 g, Sodium 1211.4 mg, Sugar 27.2 g

ROASTED VEGETABLE AND PASTA CASSEROLE



Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
  • Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
  • Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
  • Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA



Roasted Garlic and Vegetable Soup with Pasta image

Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine.

Provided by Leona L.

Categories     Vegetable

Time 1h15m

Yield 9 cups

Number Of Ingredients 15

1 garlic head, seperated and peeled
1 tablespoon olive oil
1 onion
1 red bell pepper
4 cups chicken broth (sodium reduced)
2 cups water
2 carrots
1 tablespoon tomato paste
1 teaspoon dried basil
1/4 teaspoon pepper
4 cups shredded escarole (, I use Kale "or" Spinach)
1 1/2 cups broccoli, chopped
1 cup small shell pasta (shells, macaroni etc)
salt (optional)
grated parmesan cheese

Steps:

  • Preheat oven to 400.
  • Allow garlic to sit for 15 mins.
  • Then wrap garlic in foil and place in a small casserole.
  • Bake 45 to 50 mins or until soft when squeezed.
  • Warm oil in a soup pot over med heat.
  • Add onions and peppers.
  • saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
  • Bring to a boil, reduce heat and cover, simmer 10 mins.
  • Remove 1 cup liquid.
  • Mash garlic into the liquid.
  • Stir into the pot.
  • Add escarole (greens) and simmer 7 mins.
  • Add broccoli, cover and turn off heat.
  • Cook the pasta according to package directions.
  • Drain and stir into the soup.
  • Adjust seasonings.
  • Pour into bowls and pass the parmesan!

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house.

Provided by barnybrit

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 onions
6 garlic cloves
2 zucchini
1 eggplant
2 carrots
10 tomatoes
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon black pepper
6 tablespoons extra virgin olive oil
2 tablespoons dried Italian seasoning
1/2 cup dry white wine
1/2 cup fresh basil leaf
1/2 cup black olives
1/4 cup parmesan cheese

Steps:

  • chop all the vegetables into equal sizes and put into a bowl.
  • add to them the sugar, salt, pepper, olive oil and the italian seasoning.
  • mix well together.
  • heat the oven to 350'f/180'c.
  • place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
  • take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
  • pour this mixture back into the dish and mix with the vegetables.
  • add the fresh basil leaves and olives and return to the oven for 10 minutes.
  • mix together with some freshly cooked pasta, add the parmesan and serve.

Nutrition Facts : Calories 287.8, Fat 16.9, SaturatedFat 3, Cholesterol 3.7, Sodium 973.6, Carbohydrate 29.2, Fiber 8.5, Sugar 14.5, Protein 6.6

ROASTED VEGETABLE AND PASTA BAKE



Roasted Vegetable and Pasta Bake image

An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!

Provided by B-Walk

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

Steps:

  • 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
  • 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
  • 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
  • 4. Bake for 20 minutes or until heated through. Serve with a green salad.

Nutrition Facts : Calories 415, Fat 10.6, SaturatedFat 3, Cholesterol 71.2, Sodium 172, Carbohydrate 64.9, Fiber 5, Sugar 6.8, Protein 16

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE



Fettuccine and roasted vegetable pasta bake image

A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!

Provided by dale7793

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 orange sweet potato, peeled and finely sliced
1 large red onion, sliced
3 medium zucchini, sliced on the diagonal
1 tablespoon olive oil
375 g egg fettuccine pasta (fresh, such as Latina brand)
250 g ricotta cheese
425 g alfredo sauce, storebought or home-made
2 eggs, lightly beaten
1/4 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 180 degree C.
  • Grease and line the base of a 22cm springform cake pan with baking paper.
  • Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
  • Season with some salt and pepper.
  • Bake for 20-25 minutes or until softened and lightly coloured on edges.
  • Cook the fettuccini according to packet directions.
  • Rinse under cold water once cooked.
  • Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
  • Spoon into the prepared pan and sprinkle with parmesan.
  • Bake for 25-30 minutes or until lightly golden on top.
  • Remove from oven and cool slightly.
  • Can be served warm or at room temperature.
  • Serve with salad for a lovely lunch or dinner.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 16

1 medium zucchini, diced
1 medium yellow squash, diced
12 ounces frozen artichoke hearts, thawed and halved
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 small stalk celery, diced
1/2 small onion, diced
1 small carrot, diced
8 ripe Roma tomatoes, quartered
1/4 cup chopped fresh basil, plus more for garnish
2 ounces vodka
1/2 cup heavy cream
1 pound fusilli
Grated parmesan cheese, for garnish

Steps:

  • Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
  • Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
  • the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

ROASTED VEGETABLE PASTA WITH SPICY MARINARA



ROASTED VEGETABLE PASTA WITH SPICY MARINARA image

Categories     Pasta     Vegetable     Sauté     Quick & Easy

Yield 2 people

Number Of Ingredients 15

.5 lb Penne Pasta
.5 Green Zucchini thinly sliced
.5 Yellow Zucchini thinly sliced
1 Roma Tomatos cut into wedges
4-6 Mushrooms quartered
1 cup Mixed Pepper julienne (red and yellow)
.5 Red Onion julienne
3 asparagus cut into 1 inch pieces
4 cups tomato sauce
.5 tbsp garlic minced
.5 cup white wine
.5 cup lemon juice
Red Chili Flakes to taste
Salt to taste.
1 tablespoon fresh basil chiffonade

Steps:

  • Cook penne pasta in boiling salted water until al dente. Pre-heat oven to 425F. Place veggies on a baking sheet. Drizzle olive oil over top and lightly season with salt and pepper. Roast in oven for 10-15 minutes or until color is formed. In a saute pan on medium heat, add olive oil and garlic. When the garlic starts to brown, add roasted vegetables and white wine. Then add the lemon juice. Let reduce for about 30 seconds, then add marinara, chili flakes, and salt. Add the penne and toss. Finish with basil.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

I have recently joined a "Biggest Loser" group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese

Provided by crmsonbuterfly

Categories     Vegetable

Time 47m

Yield 14 serving(s)

Number Of Ingredients 12

8 ounces whole wheat rotini pasta, uncooked
1 large eggplant, cut and trimmed into 1 inch pieces
1 red bell pepper, cut into 1 inch slices
1 medium zucchini, halved and cut into 3/4 inch slices
1 yellow squash, halved and cut into 3/4 inch slices
1 small carrot, peeled and cut into half inch pieces
2 roma tomatoes, cut into eights
2 medium shallots, quartered
2 garlic cloves, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Steps:

  • Preheat oven to 425.
  • cook rotini according to package directions. rinse in cold water; drain.
  • in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
  • spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
  • in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
  • season to taste with salt and pepper.
  • serve at room temperature or slightly warmed.

Tips:

  • Choose the right vegetables: Not all vegetables are created equal when it comes to roasting. Some, like broccoli and carrots, do well with a higher heat, while others, like zucchini and tomatoes, are better suited for a lower heat.
  • Cut the vegetables evenly: This will help them cook evenly.
  • Toss the vegetables with oil and seasonings: This will help them brown and develop flavor.
  • Roast the vegetables until they are tender: This will vary depending on the vegetable, but most will take about 20-30 minutes.
  • Serve the roasted vegetables immediately: They are best when they are hot and fresh.

Conclusion:

Roasted vegetables are a delicious and healthy way to add flavor and nutrition to your meals. They can be used as a side dish, main course, or even as a topping for salads and soups. With a little planning and preparation, you can easily create a delicious and healthy roasted vegetable dish that the whole family will enjoy.

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