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Savor our Roasted Vegetable Pasta – a perfect blend of hearty veggies and rich flavors, ready in minutes. Ideal for busy weeknights!
Welcome to your new favorite weeknight dinner: Roasted Vegetable Pasta! Our healthy Roasted Vegetable Pasta! Packed with the goodness of fresh vegetables, this dish is a versatile choice for anyone looking to infuse their meals with both nutrition and flavor. Whether you aim to eat better or love the vibrant taste of garden-fresh veggies, this pasta dish is a delightful addition to your recipe collection.
Why This Recipe Works
- Harmonious Blend of Vegetables: Our Roasted Vegetable Pasta brings together a medley of mushrooms, zucchinis, and red onions, each roasted to perfection to release their unique flavors and create a symphony of taste in every bite.
- Garlicky Undertones: The whole garlic cloves, roasted and mashed, infuse the dish with a warm, aromatic essence that complements the roasted vegetables and elevates the overall flavor profile.
- Herbaceous Freshness: With a choice of torn basil or chopped parsley, this dish strikes a beautiful balance between the earthiness of the roasted veggies and the fresh, vibrant tones of the herbs.
Ingredient Notes
- Mushrooms: Choose Portobello or cremini for a meatier texture or firm, white mushrooms for a mild flavor.
- Zucchini: Look for medium-sized, firm zucchini. Yellow squash makes a great substitute.
- Onions: Red, yellow, or white onions can be used in this recipe, or you can use shallots if preferred.
- Garlic: Choose plump, firm cloves. Pre-minced garlic or garlic powder can be used in a pinch.
- Oil: Light olive oil is best for roasting as it has a higher smoke point. Canola or vegetable oil are good alternatives.
- Salt & Pepper: To taste. Sea salt or kosher salt and freshly ground black pepper are recommended for the best flavor.
- Paprika: Sweet paprika is preferred. Smoked paprika can be used for a deeper, smoky flavor. Both are found in the spice aisle.
- Pasta: You can use any type of pasta, but penne or fusilli work great for holding the sauce. Gluten-free pasta can be used. Available in the pasta aisle.
- Basil or Parsley: Fresh is best for a burst of flavor. Dried herbs can be used in a pinch, but reduce the quantity by half.
- Parmesan or Romano Cheese: Grated fresh offers the best flavor. Pre-grated cheese can also be used.
Erren’s Top Tips
- Prep Veggies First: Before you start cooking, prepare all your vegetables. This means washing, drying, and cutting them. This ensures a smooth cooking process without any unnecessary pauses.
- Consistent Cut Sizes: Try to cut your vegetables into similar sizes. This promotes even cooking, so all your veggies will be perfectly tender at the same time.
- Roast to Perfection: Keep an eye on your veggies while they’re roasting. You’re aiming for a golden-brown color – a sign they’re caramelized and packed with flavor.
- Salt Your Pasta Water: Don’t forget to salt the pasta water. It’s the only chance to season the pasta itself, and it makes a big difference in the overall taste of your dish.
- Reserve Pasta Water: Save some pasta water before draining. The starchy water is perfect for adjusting the consistency of your pasta, making it just right.
- Low and Slow for Garlic: When squeezing and mashing your roasted garlic, take your time. You want it to blend seamlessly into your dish for that rich, aromatic flavor.
- Cheese Choices: If swapping out Parmesan for another cheese, consider the moisture and meltability of your choice. Some cheeses blend smoothly, while others offer a delightful texture contrast.
- Taste as You Go: Before serving, taste your pasta. Adjusting the seasoning at the end ensures your dish has just the right balance of flavors.
- Garnish Wisely: A sprinkle of fresh herbs or cheese not only adds flavor but also makes your dish visually appealing. Presentation matters, even at home!
- Serve Immediately: Pasta is best enjoyed fresh off the stove. Serve it as soon as it’s ready to savor the best texture and warmth.
Variations
This delightful recipe is fabulous as written, yet it’s also wonderfully adaptable. Use your kitchen staples or grab the freshest picks from your local farmers market to make it your own. Explore some delightful twists below:
Mix Up the Vegetables: Various vegetables roast beautifully for this pasta. Try incorporating Brussels sprouts, eggplant, asparagus, or bell peppers. For an extra crunch, toss in broccoli or cauliflower. Sliced fennel is a fantastic addition if you enjoy a slightly sweet, anise-like flavor.
Swap The Cheese: Plenty of cheeses can take your pasta to new heights if you’re looking to experiment with flavors or don’t have Parmesan. A sprinkle of sharp cheddar can add a comforting depth, while crumbled feta will introduce a tangy kick. For a creamier texture, stir some goat cheese into the pasta until beautifully melted.
Storage & Freezing Instructions
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw overnight in the fridge before reheating.
Rate This Recipe
Recipe
Easy Roasted Vegetable Pasta Recipe
Ingredients
- 16 oz mushrooms (cleaned and halved)
- 3 zucchinis (trimmed and cut into chunks)
- 2 red onions (sliced)
- 3 cloves garlic (left whole)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 tablespoon paprika
- 1 pound pasta
- Fresh basil leaves (torn, or fresh parsley, chopped)
- ½ cup Parmesan (or Romano cheese, grated)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the mushrooms, zucchini, and red onions. Add the whole garlic cloves.
- Drizzle the olive oil over the veggies, season with salt, pepper, and paprika. Toss until the veggies are evenly coated.
- Transfer the veggies to a roasting pan and spread them out. Place the pan in the oven and roast for about 30 minutes, until the veggies are tender and starting to caramelize.
- When the vegetables are done, carefully squeeze the garlic out of its skin, mash it with a fork, and stir it into the vegetables.
- While the vegetables are roasting, boil a large pot of water and add a good pinch of salt to the pasta. Cook the pasta until al dente. Remember to reserve about 1 cup of the pasta water before draining.
- Drain the pasta and return it to the pot. Add the roasted vegetables and a splash of the reserved pasta water.
- Toss with the fresh basil or parsley. Sprinkle the grated cheese over the pasta and stir until everything is well combined and the cheese has melted, adding more pasta water as needed to reach your desired consistency. Taste and adjust the seasoning with salt if necessary.
- Serve hot and enjoy your homemade Roasted Vegetable Pasta.
Tips
- Prep Veggies First: Before you start cooking, prepare all your vegetables. This means washing, drying, and cutting them. This ensures a smooth cooking process without any unnecessary pauses.
- Consistent Cut Sizes: Try to cut your vegetables into similar sizes. This promotes even cooking, so all your veggies will be perfectly tender at the same time.
- Roast to Perfection: Keep an eye on your veggies while they’re roasting. You’re aiming for a golden-brown color – a sign they’re caramelized and packed with flavor.
- Salt Your Pasta Water: Don’t forget to salt the pasta water. It’s the only chance to season the pasta itself, and it makes a big difference in the overall taste of your dish.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Prep
Set your oven to 400°F (200°C). Then, add 16 oz (450g) of sliced mushrooms, 3 whole garlic cloves, 3 zucchinis (trimmed and sliced), and 2 sliced red onions to a large bowl.
Drizzle 2 tablespoons of olive oil over your veggies. Sprinkle with salt, pepper, and 1 tablespoon of paprika. Toss until everything’s nicely coated.
Roasting The Vegetables
Transfer the vegetables to a rimmed sheet pan and spread them out in an even layer over the pan, being careful not to overcrowd the pan.
Roast for 30 minutes or until they’re tender and slightly charred. Carefully remove roasted garlic, squeeze it from its skin, and mash it with a fork.
Cook The Pasta
While veggies roast, boil your pasta (1 pound/450g) until al dente, aiming to finish with the veggies.
Before draining, reserve about 1 cup (240 ml) of the pasta water to adjust the dish’s consistency later.
Finishing The Dish
After the pasta is drained, please put it back into the pot. Add the roasted vegetables and toss them with a splash of reserved pasta water, a handful of torn basil or chopped parsley, and the mashed garlic.
Mix in 1/2 cup (90 grams) of Parmesan cheese until the pasta is evenly coated with the melted cheese and the mixture is creamy. Add more pasta water if necessary to reach the desired consistency before serving.
The Perfect Pairings
This recipe would pair perfectly with warm garlic bread, a tomato salad, and white wine.
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