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Homemade Roasted Vegetable Pasta (Easy!) photo

Roasted Vegetable Pasta (Easy!)

This Roasted Vegetable Pasta is a delightful weeknight meal! Packed with vibrant veggies and drizzled with balsamic, it’s quick and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables:
  • 1 small red onion chopped
  • 1 medium zucchini chopped
  • 2-3 cups cauliflower florets roasted
  • 1 pint grape or cherry tomatoes halved
  • 1/2 tsp Italian seasoning
  • 8 oz fusilli pasta gluten-free if desired
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic minced
  • 2-3 tbsp fresh basil chopped
  • to taste Vegan Parmesan cheese for serving

Equipment

  • Large baking sheet
  • Large Pot
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring spoons
  • Knife and cutting board

Method
 

Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Chop the onion, zucchini, and cauliflower into bite-sized pieces. Halve the tomatoes and place on a baking sheet.
  3. Step 3: Drizzle with olive oil, sprinkle with seasoning, salt, and pepper. Toss and roast for 20-25 minutes.
  4. Step 4: Boil salted water in a large pot, add the fusilli pasta, and cook until al dente. Drain and set aside.
  5. Step 5: In a large bowl, combine roasted vegetables, cooked pasta, garlic, and balsamic vinegar. Toss to mix.
  6. Step 6: Garnish with fresh basil and serve with vegan Parmesan on top.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze pasta without sauce for up to 2 months; reheat and add fresh balsamic.
  • Add protein like chickpeas or grilled chicken for a heartier meal.