Are you looking for a fabulous, easy pasta with veggies recipe? Then here is your go-to recipe! This veggie pasta is based on simple pasta (you can use dried or fresh), prepared marinara sauce, and a bounty of roasted veggies—summer squash, eggplant, bell peppers, and onions—to create an easy, healthy, delicious Vegan Pasta with Roasted Vegetables dish. This delicious veggie pasta recipe features oven roasted vegetables, although you can also roast them on the grill, as pictured here. All you have to do is slice up the fresh veggies, drizzle with a flavorful, herbal vinaigrette, and roast them in the until they are tender and golden brown. Alternatively, you can roast those vegetables on a hot grill. Then cook up your pasta and mix it with marinara sauce, the roasted veggies, pine nuts, and fresh basil. Yum!
While you can use dried pasta in your recipe, you can also use fresh vegan pasta. Learn how to make fresh vegan pasta in my recipe here.
Arrange vegetables on a baking sheet, sprinkle with olive oil and seasonings, and then roast. Alternatively, you can roast those veggies on a hot grill (try a grill basket to make it easier).
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Description
Turn to marinara sauce and a cornucopia of roasted vegetables—summer squash, eggplant, bell peppers, and onions—to make this healthy, delicious Vegan Pasta with Roasted Vegetables recipe sing with rustic simplicity.
Roasted Vegetables:
- 3Â small summer squash (i.e., scallop, yellow, zucchini), sliced
- 1Â small eggplant, sliced
- 1/2 onion, red or white
- 1Â bell pepper (red, yellow, or green), sliced
Vinaigrette:
Pasta and Toppings:Â
- 2 tablespoons pine nuts, toasted
- 1 pound pasta, shape as desired (may use fresh pasta; learn how to make fresh pasta here)
- 1 (24-ounce) jar marinara sauce
- ¼ cup fresh basil, chopped
- Preheat oven to 400 F or heat grill on medium setting.
- Prepare vegetables by arranging summer squash, eggplant, onions, and bell pepper on a baking sheet.
- Mix together vinaigrette by combining olive oil, vinegar, garlic, oregano, black pepper, and sea salt in a small dish.
- Drizzle vinaigrette over vegetables and toss with tongs to distribute.
- Place vegetables on top rack of oven and roast for about 30 minutes, turning half way through cooking, until golden brown and tender. Or place on a hot grill (may use grill basket) and cook over medium heat for about 30 minutes, turning to cook evenly. Remove and set aside.
- Meanwhile, toast pine nuts by placing them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
- Meanwhile, prepare pasta by bringing water to a boil in a large pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
- Place marinara sauce in the large pot and heat until bubbling. Remove from heat and add the cooked pasta, stirring gently to distribute ingredients.
- Place pasta with marinara sauce in a large serving bowl or serving platter. Top with roasted vegetables, pine nuts, and fresh basil. Serve immediately.
- Makes 8 servings (about 2 cups each).
Notes
To make this recipe gluten-free, use gluten-free pasta.
Learn how to make fresh vegan pasta here.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
For other plant-based pasta recipes, check out:
Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna
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