Best 13 Roasted Vegetable Pasta Recipes

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

CREAMY ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the oven broiler.
• In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
• Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
• In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

ROASTED VEGETABLE PASTA SALAD

Steps:

• In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

ROASTED VEGETABLE PASTA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine red onions, bell peppers, and cherry tomatoes in a large roasting pan. Add garlic. Drizzle oil over vegetables and stir briefly to coat. Season with salt and pepper.
• Roast vegetables in the preheated oven until tender and starting to blacken at the edges, 30 to 40 minutes.
• Carefully unpeel the roasted garlic and transfer vegetables to a blender. Add canned tomatoes and basil; puree to desired consistency.

ROASTED VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
• Roast in the preheated oven until just fork-tender, about 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
• Bake in the preheated oven until cheese is bubbling, about 20 minutes.

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Steps:

• Preheat oven to 400.
• Allow garlic to sit for 15 mins.
• Then wrap garlic in foil and place in a small casserole.
• Bake 45 to 50 mins or until soft when squeezed.
• Warm oil in a soup pot over med heat.
• Add onions and peppers.
• saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
• Bring to a boil, reduce heat and cover, simmer 10 mins.
• Remove 1 cup liquid.
• Mash garlic into the liquid.
• Stir into the pot.
• Add escarole (greens) and simmer 7 mins.
• Add broccoli, cover and turn off heat.
• Cook the pasta according to package directions.
• Drain and stir into the soup.
• Adjust seasonings.
• Pour into bowls and pass the parmesan!

ROASTED VEGETABLE AND PASTA CASSEROLE

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
• Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
• Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
• Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

ROASTED VEGETABLE PASTA

Steps:

• chop all the vegetables into equal sizes and put into a bowl.
• add to them the sugar, salt, pepper, olive oil and the italian seasoning.
• mix well together.
• heat the oven to 350'f/180'c.
• place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
• take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
• pour this mixture back into the dish and mix with the vegetables.
• add the fresh basil leaves and olives and return to the oven for 10 minutes.
• mix together with some freshly cooked pasta, add the parmesan and serve.

ROASTED VEGETABLE AND PASTA BAKE

Steps:

• 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
• 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
• 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
• 4. Bake for 20 minutes or until heated through. Serve with a green salad.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
• the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 180 degree C.
• Grease and line the base of a 22cm springform cake pan with baking paper.
• Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
• Season with some salt and pepper.
• Bake for 20-25 minutes or until softened and lightly coloured on edges.
• Cook the fettuccini according to packet directions.
• Rinse under cold water once cooked.
• Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
• Spoon into the prepared pan and sprinkle with parmesan.
• Bake for 25-30 minutes or until lightly golden on top.
• Remove from oven and cool slightly.
• Can be served warm or at room temperature.
• Serve with salad for a lovely lunch or dinner.

ROASTED VEGETABLE PASTA WITH SPICY MARINARA

Steps:

• Cook penne pasta in boiling salted water until al dente. Pre-heat oven to 425F. Place veggies on a baking sheet. Drizzle olive oil over top and lightly season with salt and pepper. Roast in oven for 10-15 minutes or until color is formed. In a saute pan on medium heat, add olive oil and garlic. When the garlic starts to brown, add roasted vegetables and white wine. Then add the lemon juice. Let reduce for about 30 seconds, then add marinara, chili flakes, and salt. Add the penne and toss. Finish with basil.

ROASTED VEGETABLE PASTA

Steps:

• Preheat oven to 425.
• cook rotini according to package directions. rinse in cold water; drain.
• in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
• spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
• in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
• season to taste with salt and pepper.
• serve at room temperature or slightly warmed.