Roasted Vegetable Pasta (Easy!)
Are you looking for a deliciously simple recipe that bursts with flavor and is packed with nutritious veggies? Look no further! This Roasted Vegetable Pasta (Easy!) is not only a feast for your taste buds but also a vibrant celebration of wholesome ingredients. With a medley of colorful vegetables roasted to perfection and tossed with al dente fusilli pasta, this dish is bound to become a weeknight favorite. Plus, it’s so easy to whip up that you’ll want to make it again and again!
Top Reasons to Make Roasted Vegetable Pasta (Easy!)
- Quick and Simple: With minimal prep and cooking time, this dish is perfect for busy weeknights.
- Healthy and Nutritious: Packed with a variety of vegetables, this pasta is full of vitamins and minerals.
- Flavorful and Satisfying: The combination of roasted vegetables and balsamic vinegar creates a rich, savory flavor that will keep you coming back for more.
- Customizable: Feel free to swap in your favorite vegetables or pasta shapes to make it your own.
- Vegan Friendly: This recipe is easily made vegan by using plant-based cheese options.
The Ingredient Lineup
To create this mouthwatering Roasted Vegetable Pasta (Easy!), you will need the following ingredients:
- 1 small red onion
- 1 medium zucchini
- 2-3 cups cauliflower florets
- 1 pint grape or cherry tomatoes
- 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
- Vegan Parmesan cheese (for serving)
Tools of the Trade
To make your cooking experience as smooth as possible, gather these essential kitchen tools:
- Large Baking Sheet: Perfect for roasting your vegetables evenly.
- Pot for Boiling Pasta: A large pot will help cook your pasta to al dente perfection.
- Mixing Bowl: Ideal for combining your roasted veggies with pasta.
- Chef’s Knife: A sharp knife will make chopping your vegetables effortless.
- Wooden Spoon: Great for tossing everything together.
Make Roasted Vegetable Pasta (Easy!): A Simple Method
Follow these easy steps to whip up your own Roasted Vegetable Pasta (Easy!):
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving beautifully roasted vegetables.
Step 2: Prepare the Vegetables
Chop the small red onion, medium zucchini, and cauliflower florets into bite-sized pieces. Halve the grape or cherry tomatoes. Place all the vegetables on a large baking sheet.
Step 3: Season and Roast
Drizzle the vegetables with olive oil and sprinkle with Italian seasoning. Toss everything together until the veggies are well-coated. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Step 4: Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
Step 5: Combine and Flavor
In a large mixing bowl, combine the roasted vegetables and the cooked pasta. Add the minced garlic and balsamic vinegar to the mix, tossing everything together until well combined.
Step 6: Garnish and Serve
Chop the fresh basil and sprinkle it over the pasta dish. Serve warm, topped with a generous sprinkling of vegan Parmesan cheese for an extra layer of flavor.
Smart Substitutions
Feel free to get creative with your Roasted Vegetable Pasta (Easy!) by making these substitutions:
- Swap fusilli for your favorite pasta shape, like penne or spaghetti.
- Use seasonal vegetables such as bell peppers, asparagus, or squash.
- Replace balsamic vinegar with lemon juice or red wine vinegar for a different flavor profile.
- Add protein by tossing in chickpeas or grilled tofu.
- Experiment with different herbs such as oregano or thyme in place of basil.
Cook’s Notes
- Ensure to cut your vegetables into similar sizes for even roasting.
- If you prefer a spicier kick, add a pinch of red pepper flakes.
- This dish can be served warm or at room temperature, making it perfect for potlucks.
- Feel free to adjust the amount of garlic according to your preference.
Prep Ahead & Store
If you want to prepare ahead of time, you can chop the vegetables and store them in an airtight container in the fridge for up to 2 days. You can also cook the pasta in advance and keep it in the refrigerator. When ready to eat, simply roast the vegetables and combine everything as instructed.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of water to help with moisture.
Roasted Vegetable Pasta (Easy!) Q&A
Can I make Roasted Vegetable Pasta (Easy!) gluten-free?
Absolutely! Simply use gluten-free fusilli or any other gluten-free pasta of your choice. The flavors will remain delicious, and you won’t miss the gluten!
What other vegetables can I use in this recipe?
This recipe is incredibly versatile. Feel free to use any vegetables you have on hand, such as bell peppers, carrots, or broccoli, for a delightful twist!
How long does it take to make Roasted Vegetable Pasta (Easy!)?
The total time for this recipe is about 35-40 minutes, including preparation and cooking time. It’s a quick and efficient meal option!
Can I meal prep this dish?
Yes! Roasted Vegetable Pasta (Easy!) makes for excellent meal prep. Just store the cooked pasta and roasted vegetables separately in the refrigerator and combine them before serving.
Final Thoughts
Incorporating seasonal vegetables into your meals has never been easier or more delicious than with this Roasted Vegetable Pasta (Easy!). The combination of roasted veggies, pasta, and fresh herbs creates a symphony of flavors that is both satisfying and nourishing. Whether it’s a busy weeknight or a relaxed weekend dinner, this dish is sure to impress. So gather your ingredients, preheat that oven, and get ready to enjoy a delightful bowl of Roasted Vegetable Pasta (Easy!).
Roasted Vegetable Pasta (Easy!)
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Preheat your oven to 425°F (220°C) to achieve beautifully roasted vegetables.
- Step 2: Prepare the Vegetables - Chop the red onion, zucchini, and cauliflower into bite-sized pieces. Halve the tomatoes and place all on a baking sheet.
- Step 3: Season and Roast - Drizzle with olive oil, sprinkle with Italian seasoning, and toss. Roast for 20-25 minutes, stirring halfway.
- Step 4: Cook the Pasta - Boil salted water, add fusilli, and cook until al dente. Drain and set aside.
- Step 5: Combine and Flavor - In a mixing bowl, combine roasted vegetables and pasta. Add minced garlic and balsamic vinegar, tossing together.
- Step 6: Garnish and Serve - Sprinkle with fresh basil and serve warm with Vegan Parmesan cheese on top.
Notes
- Cut vegetables into similar sizes for even roasting.
- Add a pinch of red pepper flakes for a spicy kick.
- This dish can be served warm or at room temperature.
- Adjust garlic amount to your preference.
