Mediterranean Roasted Vegetable Pasta

Roasted vegetable pasta

This is a really quick, tasty and simple recipe that’s perfect for busy weeknight dinners.  I also make it using a low fat cooking spray instead of the oil which works really well for those times I’m watching what I eat (which is quite often).


Mediterranean Roasted Vegetable Pasta
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 10-ounce/250g package chestnut mushrooms
  • 2 zucchinis/courgettes trimmed and cut into chunks
  • 1 red onion, thinly sliced
  • 2 garlic cloves, unpeeled and left whole
  • 2 tablespoons olive oil
  • salt, pepper
  • 1 tablespoon paprika
  • ½ lb/250g pasta of your choice
  • good handful basil leaves, torn
  • ½ cup/40g Parmesan or Romano cheese, grated
  1. Heat oven to 400f/200C
  2. Put the vegitables and garlic into a roasting pan.
  3. Drizzle over the oil, then season with the salt, pepper & paprika. Toss together.
  4. Roast for 30 mins
  5. remove the garlic and place it on a separate plate. Using a spoon squash it to remove the soft garlic from the peel. Add it back to the vegetables and toss to coat with the garlic.
  6. Cook the pasta, drain and reserve 5 or 6 tablespoons of the pasta water.
  7. Add the pasta, water and basil into the vegetables and toss.
  8. Sprinkle with the grated cheese and serve.

Roasted vegetable pasta


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