Roasted Vegetable Pasta

Roasted Vegetable Pasta is a healthy, colorful dinner recipe featuring oven-roasted vegetables like bell peppers, cherry tomatoes, mushrooms, and zucchini tossed with fresh tagliatelle and a creamy tomato-based sauce. This easy vegetarian pasta dish is packed with flavor, ideal for meal prep, and ready in under 45 minutes. Perfect for busy weeknights, family dinners, or a simple meatless meal. Serve with fresh basil and Italian-style hard cheese for a comforting, restaurant-style plate at home.

A comforting and vibrant pasta dish packed with oven-roasted vegetables and a rich, creamy tomato-based sauce. Perfect for a weeknight dinner or to impress guests with minimal effort.

Ingredients

Roasted Vegetables

• 20 cherry tomatoes, halved
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 12 button mushrooms (or chestnut mushrooms), halved
• 1 medium courgette (zucchini), chopped
• 1 large red onion, cut into 8 wedges
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp paprika

Sauce

• 2 tbsp tomato purée (tomato paste in the US)
• 240 ml (1 cup) hot vegetable stock
• 1 tsp vegetarian Worcestershire sauce (or regular for non-vegetarian)
• 1 tbsp cornflour (cornstarch), mixed with 3 tbsp cold water (slurry)
• 2 tbsp crème fraîche

Pasta

• 300 g (10.5 oz) fresh tagliatelle (or your favorite fresh pasta)

To Serve

• 20 baby basil leaves
• 4 tbsp shaved vegetarian Italian-style hard cheese (or Parmesan for non-vegetarian)
• Freshly ground black pepper

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Instructions

1. Preheat the oven to 180°C (375°F fan).
2. Prepare the vegetables: Place the cherry tomatoes, peppers, mushrooms, courgette, red onion, and garlic in a large roasting tin. Drizzle with olive oil and balsamic vinegar. Season with salt, pepper, oregano, and paprika. Toss well to coat.
3. Roast in the oven for 25 minutes, until the vegetables are soft and slightly charred at the edges.
4. Make the sauce: Remove the tray from the oven and stir in the tomato purée, hot vegetable stock, and Worcestershire sauce. Return to the oven for another 10 minutes.
5. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions (about 3–4 minutes). Drain, reserving about ¼ cup of pasta water.
6. Thicken the sauce: Remove the vegetable mixture from the oven again and stir in the cornflour slurry. The sauce should begin to thicken slightly.
7. Combine: Add the cooked pasta to the roasting tin, along with the crème fraîche and a splash of the reserved pasta water. Toss everything together until the sauce coats the pasta. Add more pasta water if needed to loosen the sauce.
8. Serve: Divide into bowls and top with baby basil leaves, shaved cheese, and freshly ground black pepper.

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Tips

• Roast evenly: Spread vegetables in a single layer to help them caramelize rather than steam.
• Don’t skip the pasta water: It helps emulsify the sauce for a silkier finish.
• Use fresh pasta: Fresh tagliatelle cooks quickly and absorbs the sauce better than dried varieties.

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Variations and Substitutions

• Pasta options: Swap tagliatelle for fettuccine, linguine, or rigatoni.
• Vegan version: Use a dairy-free crème fraîche and vegan cheese.
• Extra protein: Add chickpeas or grilled tofu for a protein boost.
• Spice it up: Add a pinch of chili flakes to the roasting vegetables for heat.

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FAQs

Can I use dried pasta?
Yes, just cook it according to the package instructions and adjust the timing accordingly.

Can I make this in advance?
You can roast the vegetables and prepare the sauce in advance. Reheat everything together with freshly cooked pasta.

Can I freeze the sauce?
Yes, the roasted vegetable sauce (without pasta) freezes well. Thaw and reheat before combining with pasta.

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Serving Suggestions

• Serve with a side of garlic bread or focaccia.
• Add a crisp green salad for a light, balanced meal.
• Pair with a chilled glass of white wine or a light red for a lovely dinner.

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Why You’ll Love This Recipe

• Full of flavor: Roasting the vegetables brings out their natural sweetness.
• Wholesome and satisfying: Packed with fresh ingredients and a creamy sauce.
• Easy to customize: Works with any seasonal vegetables or pasta shape.
• Perfect for all diets: Easily adaptable to vegetarian or vegan preferences.