Roasted vegetable pasta is an easy and healthy dinner that you won´t have enough of. All the vegetables are roasted in the oven then tossed with al dente pasta and easy flavorful roasted garlic sauce. This easy pasta is finished with salty feta cheese and fragrant basil leaves. You will be surprised how much flavor this easy recipe has!
Why you´ll love this recipe
- All the vegetables are conveniently roasted in the oven on a single baking sheet.
- We´re using roasted garlic, onions, and tomatoes to make an easy pasta sauce that you will quickly whip up in a food processor (no cooking needed!). We´re also using sheet pan drippings to flavor the sauce.
- Using feta cheese for a pasta recipe instead of parmesan is a game changer – just wait until you try it!
- This dish is light, flavorful, and healthy!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy recipe:
- Pasta of your choice – I like penne in this recipe. You can also use other types of short pasta noodles such as fusilli (spirals), rigatoni, or bowties.
- Vegetables – eggplant, zucchini, bell pepper, onion, tomatoes. If you will use other vegetables, please note they may need different baking times.
- Feta cheese – a must in this recipe! It adds a distinct, fresh, tangy flavor to the pasta.
- Aromatics: garlic – there is a lot of garlic in this recipe, but don´t worry, roasted garlic has a mellow taste. We will use roasted garlic to make an easy roasted garlic sauce for your pasta! Red pepper flakes – to your taste. Italian or French seasoning (Herbes de Provence). Lemon juice, fresh basil leaves.
- Olive oil – no need to splurge on a good-quality extra vergin olive oil for this recipe, just use what you have on hand.
- Pasta cooking water – has starch in it and naturally thickens the sauce! Don´t forget to reserve it.
Step by step instructions
Preheat the oven to 450°F (230°C), place the wire rack one shelf above the center of the oven.
Prepare the vegetables:
- Cut zucchini into thick, about 1/2-3/4 inch (1.5-2 cm) slices, then cut the larger slices in half.
- Cut the eggplant into thick, about 1/2-3/4 inch (1.5-2 cm) slices, then cut the larger slices in half or in quarters (depending on the size of the slices).
- Cut the bell pepper into 1-inch (2.5 cm) cubes.
- Cut Roma tomatoes into 8 parts – cut them in half, then again in half lengthwise, then cut each wedge in half crosswise.
- Cut the onion the same way.
All the vegetables should be cut into large chunks to promote browning and prevent them from becoming overly soft in the hot oven.
Place the zucchini, eggplant, onion, bell pepper, and unpeeled garlic cloves on a baking sheet (don´t line it with parchment paper). Sprinkle them with red pepper flakes and Italian seasoning. Drizzle over 2 tablespoons of olive oil. Season with salt and pepper. Toss with your hand until evenly coated. Place tomato chunks in between the vegetables (tomatoes are added later in order to not toss vegetables that are supposed to brown with tomato juices). Drizzle all the vegetables with 1 tablespoon of olive oil.
Place the baking sheet in the oven and bake for 20 minutes until the vegetables are browned but not too soft.
TIP: Baking time may be different depending on the oven and the vegetables may be done quicker if they are less overcrowded than in the photo! Keep an eye on the vegetables towards the end of the baking time to avoid burning them.
While the vegetables are baking, cook the pasta al dente in a large pot according to package instructions. By the end of the cooking time, reserve 1/4 cup of pasta cooking water. Drain the pasta and return to the pot.
Make the sauce: When the vegetables are done baking – peel all the garlic cloves and add to a food processor. Add 4 pieces of roasted tomato and 2 pieces of roasted onion. Transfer all the roasted vegetables to the pot with cooked and drained pasta.
Pour the pasta cooking water onto the baking sheet. Scrape all the brown bits at the bottom of the baking sheet to infuse the pasta cooking water with as much flavor as possible.
Add the liquid to the food processor with onions, garlic, and tomato. Add lemon juice and mix until well combined (if you don´t have a food processor, you can mash all the ingredients with a fork).
Now slowly add 2 tablespoons of olive oil while mixing at a very low speed to emulsify (combine) the sauce.
Assemble: add the sauce to the pasta and vegetables. Add crumbled feta and torn with your fingers basil leaves (will be more aromatic than cut with a knife).
Toss everything together. Season with more salt and pepper if needed.
Enjoy!
Storage
This pasta stores well although the vegetables can become a little bit softer and pasta is not so ´al dente´ anymore. Reheat in a pot. Store in the fridge for up to 3 days.
More easy pasta recipes
- Tuna Pasta
- Cheesy Tomato Broccoli Pasta with Crispy Prosciutto
- Smoked Salmon Pasta
- Pasta Puttanesca
- Burrata Pasta
- Pasta with Sausage and Peppers
- Tuscan Chicken Pasta
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Roasted Vegetable Pasta
Ingredients
for the pasta:
- 1 medium zucchini
- 1 eggplant
- 1 medium red onion
- 2 roma tomatoes
- 1/2 red bell pepper
- 6 cloves garlic unpeeled
- 2 teaspoons French or Italian seasoning
- 1/4 teaspoon red pepper flakes or to your taste
- 3 tablespoons olive oil
- salt and pepper
- 11 ounces (310g) penne pasta
- 1/2 cup (65g) crumbled feta cheese
- fresh basil leaves
for the sauce:
- all the roasted garlic
- 2 teaspoons lemon juice
- 4 pieces roasted tomato
- 2 pieces roasted onion
- 1/4 cup pasta cooking water
- 2 tablespoons olive oil
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Instructions
- Preheat the oven to 450°F (230°C), place the wire rack one shelf above the center of the oven.
- Prepare the vegetables: Cut zucchini into thick, about 1/2-3/4 inch (1.5-2 cm) slices, then cut the larger slices in half. Cut the eggplant into thick, about 1/2-3/4 inch (1.5-2 cm) slices, then cut the larger slices in half or in quarters (depending on the size of the slices). Cut the bell pepper into 1 inch (2.5 cm) cubes. Cut roma tomatoes into 8 parts – cut them in half, then again in half lengthwise, then cut each wedge in half crosswise. Cut the onion the same way. All the vegetables should be cut into large chunks to promote browning and prevent them from becoming overly soft in the hot oven.
- Place the zucchini, eggplant, onion, bell pepper, and unpeeled garlic cloves on a baking sheet (don´t line it with parchment paper). Sprinkle them with red pepper flakes and Italian seasoning. Drizzle over 2 tablespoons of olive oil. Season with salt and pepper. Toss with your hand until evenly coated. Place tomato chunks in between the vegetables (tomatoes are added later in order to not toss vegetables that are supposed to brown with tomato juices). Drizzle all the vegetables with 1 tablespoon of olive oil.
- Place the baking sheet in the oven and bake for 20 minutes until the vegetables are browned but not too soft. Note: Baking time may be different depending on the oven and the vegetables may be done quicker if they are less overcrowded than mine! Keep an eye on the vegetables towards the end of the baking time to avoid burning them.
- While the vegetables are baking, cook the pasta al dente in a large pot according to package instructions. By the end of the cooking time, reserve 1/4 cup of pasta cooking water. Drain the pasta and return to the pot.
- Make the sauce: When the vegetables are done baking – peel all the garlic cloves and add to a food processor. Add 4 pieces of roasted tomato and 2 pieces of roasted onion.
- Transfer all the roasted vegetables to the pot with cooked and drained pasta.
- Pour the pasta cooking water onto the baking sheet. Scrape all the brown bits at the bottom of the baking sheet to infuse the pasta cooking water with as much flavor as possible. Add the liquid to the food processor with onions, garlic, and tomato. Add lemon juice and mix until well combined (if you don´t have a food processor, you can mash all the ingredients with a fork). Now slowly add 2 tablespoons of olive oil while mixing at a very low speed to emulsify (combine) the sauce.
- Assemble: add the sauce to the pasta and vegetables. Add crumbled feta and torn with your fingers basil leaves (will be more aromatic than cut with a knife). Toss everything together. Season with more salt and pepper if needed.
- Enjoy!
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