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Bowl of Penne Pasta and Roasted Vegetables Scattered with Parmesan Cheese
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5 from 2 votes

Roasted Vegetable Pasta Recipe

This Roasted Vegetable Pasta is simple to make, tastes delicious and can be easily adapted to suit vegetable preference.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Meal
Cuisine: Italian Inspired
Servings: 4
Calories: 375kcal
Author: Amy


  • 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. 
BABY/TODDLER: 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. 
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 375kcal | Carbohydrates: 46g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 135mg | Potassium: 579mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7664IU | Vitamin C: 103mg | Calcium: 141mg | Iron: 3mg