A close up of a bowl piled high with pasta and roasted vegetables
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5 from 7 votes

Quick and Easy Roasted Vegetable Pasta

If you're short on time, this easy and fast pasta dish is for you!
Course Dinner
Cuisine Italian
Keyword dinner, easy recipe, pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 586kcal
Author Erren Hart of Erren's Kitchen


  • 2 10-ounces packages small mushrooms I used crimini
  • 3 zucchini trimmed and cut into chunks
  • 2 red onions thinly sliced
  • 3 cloves garlic unpeeled and left whole
  • 2 tablespoons olive oil
  • salt pepper
  • 1 tablespoon paprika
  • 1 pound pasta of your choice
  • leaves good handful basil torn or fresh parsley, chopped
  • ½ cup Parmesan or Romano cheese grated


  • Heat oven to 400f/200C
  • Put the vegetables and garlic into a roasting pan.
  • Drizzle over the oil, then season with the salt, pepper & paprika. Toss together.
  • Roast for 30 mins.
  • Meanwhile, Bring a large pot of water to a boil and cook your pasta according to the package instructions (timing it to be done around the same time as the vegetables)
  • 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.
  • Cook the pasta, drain and reserve 5 or 6 tablespoons of the pasta water.
  • Add the pasta, water, and basil into the vegetables and toss.
  • Sprinkle with the grated cheese and serve.


Calories: 586kcal | Carbohydrates: 96g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 222mg | Potassium: 777mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1255IU | Vitamin C: 31.1mg | Calcium: 216mg | Iron: 2.6mg