This Roasted Vegetable Pasta is simple to make, tastes delicious and can easily be adapted to suit vegetable preference.
5 Reasons to Love this Dish
- Versatile: Switch up the vegetables to suit the season, use up veggies in the fridge or to satisfy your family's taste buds.
- Veggie Loaded: Reaching the daily vegetable intake goal isn't always easy, therefore making veggie-loaded dishes is always a good choice.
- Good for Picky Eaters: Pasta is a loved food of many children and can be a good vehicle for introducing new or less liked ingredients. Roasting vegetables makes them sweeter and more appealing to kids. As the vegetables are cut into big strips it is easy for kids to leave the vegetables they don't like. Remember, exposure is key. Even having vegetables on the plate is a step towards eating and enjoying them.
- Main Meal or Side Dish: This meal works as both.
- Prep Ahead: Prepare all the vegetables ahead of time (morning/evening before) to make mealtime easier.
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- VEGETABLES: Use the vegetables suggested in the recipe or mix and match to suit what you have available or to satisfy your family's taste buds.
- PASTA: Penne is pictured but you can use your favourite pasta shape.
- PARMESAN: Fresh is always best. Don't be tempted to use the ambient parmesan you find in the pasta aisle. The flavour will not be the same. If you don't like parmesan you could try crumbling in some feta.
- HERBS: This dish uses a combination of dried herbs and fresh parsley. This can be adapted to suit taste and/or availability. Basil works well as a substitute for parsley.
Process Shots and Recipe Tips
Start by preparing and roasting the vegetables...
- Place the carrots and onions on the first sheet and the zucchini, bell pepper, asparagus and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and sprinkle over Italian herbs. Mix until the vegetables are well coated.
- Place the sheet with the carrots and onions in the oven and roast for 10 minutes. Remove from the oven and add some of the vegetables from the second sheet so that each sheet has an equal distribution of vegetables. (You do not want the trays crowded or the vegetables will steam). Place both baking sheets in the oven for 20 minutes, or until the vegetables are golden brown around the edges.
- Make the sauce by combining lemon juice, olive oil, garlic and ¼ cup of reserved pasta cooking water. (Image 1)
- Add the sauce to the cooked pasta and roasted vegetables (image 2).
- Add the parmesan and parsley and stir through. (image 3)
- Season to taste with salt, pepper and some chilli flakes (if you like a little heat)
Allow to cool, transfer to an airtight container and store in the refrigerator for up to 2 days. Re-heat in a microwave or on the stovetop adding a splash of vegetable/chicken stock to add back some moisture.
Frequently Asked Questions
Starchy pasta water acts as an emulsifier and thickener. It helps to bind together the oil and lemon juice to achieve a smooth, creamier sauce.
Yes! Add some strips of chicken, prawns (shrimp) or some toasted pine nuts. You can also serve this as a side dish along with proteins such as fish and chicken.
Some vegetables need a longer cooking time than others. Root vegetables (such as carrots, parsnip, sweet potato, beets, onion) take around 30 mins of roasting. Tender vegetables such as zucchini, pepper, asparagus take around 20 mins.
If making for a baby/toddler, do not add salt. You can remove the baby portion before adding the parmesan and just sprinkle a small amount to reduce sodium levels.
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Roasted Vegetable Pasta Recipe
- 1 Onion peeled and cut into wedges
- 2 Medium Carrots peeled and cut into sticks around 4 cm/1.5 inch long
- 1 Small Zucchini (courgette) cut into sticks around 4cm/1.5inch long
- 2 Bell Peppers (capsicum) deseeded and cut into strips around 4cm/1.5inch long
- 7 Asparagus Spears Cut into pieces around 4cm/1.5 inch long
- 10 Cherry Tomatoes Halved
- 4 tablespoon Olive Oil (Divided) - for roasted veg and pasta sauce
- 2 teaspoon Dried Italian Herbs
- 400g Penne Pasta
- 3 Garlic Cloves Minced
- 2 tablespoon Fresh Lemon Juice
- 2 tablespoon / 10g Fresh Parsley Finely chopped
- 25g / ¼ cup Fresh Parmesan Cheese Grated
- Preheat the oven to 200°C/400°F and line 2 large baking sheets with baking/parchment paper.
- Place the carrots and onions on the first sheet and the zucchini, bell pepper, asparagus and tomatoes on the other. Drizzle both sheets of vegetables with 2 tablespoon of the olive oil (split between both sheets) and sprinkle over the Italian herbs. Mix until the vegetables are well coated.
- Place the sheet with the carrots and onions in the oven and roast for 10 minutes. Remove from the oven and add some of the vegetables from the second sheet so that each sheet has an equal distribution of vegetables. (You do not want the trays crowded or the vegetables will steam). Place both baking sheets in the oven for 20 minutes, or until the vegtables are golden brown around the edges.
- Add the remaining olive oil (2 tbsp), lemon juice and garlic to a jar and shake/stir to combine. Set aside
- While the vegetables are roasting, cook the pasta according to the package instructions. Reserve ½ cup of the starchy cooking liquid, drain the pasta and return to the pan.
- Add ¼ cup of the reserved starchy pasta water to the sauce jar and shake to combine.
- Add the cooked vegetables and the sauce to the cooked pasta and stir to coat, adding more of the reserved pasta water if desired. Add the chopped parsley and grated parmesan and stir through.
- Season to taste, with salt and pepper. (Do not season for baby/toddler)
- Garnish with fresh herbs, grated parmesan and a drizzle of olive oil
- Roasted Vegetables: Total weight of prepared vegetables was 950g (2lb) you can mix and match to suit taste.
- Pasta: You can use any variety
- Parmesan: Use freshly grated, do not use the ambient parmesan cheese you find in tubs in the pasta aisle, the taste will not be the same.
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