If you are looking for an impressive vegetarian meal this Roasted Vegetable Pasta is the dish for you! Squash, broccoli and cauliflower get the roasted treatment and are tossed with brown rice pasta and topped with grated Parmesan cheese.
Mmmm – MMM. I love me some roasted veggies. Fall is the most amazing time for vegetables. I couldn’t decide which one I wanted so I just went for a whole bunch.
ROASTED VEGETABLE PASTA
Do you want to know my BEST tip for making this dinner super easy?
My cheat to make this primavera style recipe easy and fast was to take full advantage of Whole Foods pre-cut organic vegetable selection.
Yes, it’s more expensive, but not unreasonable. Instead of going out for drinks or eating in restaurants, I choose to spend my entertainment budget on things like organic cold pressed coconut oil and pre-cut butternut squash. Choices!
If you’ve ever attempted a full on butternut squash cubing procedure, you’ll appreciate the value of a container full of perfectly peeled and cut squares of squash. It makes it SO much easier come dinner prep time.
They also had a small container of broccoli and cauliflower cut into little florets.
Boom. I was in.
Whole Foods offered a nice mix about 2 cups worth. Best dollar-fifty I ever spent.
We had a nice walk to the store too.
We caught a nice sunny day and the Fall colors were in full bloom.
It has rained a lot, but it’s been tolerable and hasn’t stopped us from doing what we need to do or exploring the city. Showers leave the city feeling clean and fresh. You would not believe how lush and green the grass is right now.
I totally want to roll around it, but with all the dogs in the hood, it’s probably not a wise choice. 😉
Anyway, the recipe for this dish is probably why you’re here so I’ll get right to it.
TIPS FOR MAKING ROASTED VEGETABLE PASTA
Toss the veggie ingredients into a roasting pan and get them going in the oven.
Meanwhile, start your salted pasta water and get going on whatever noodles you are using. I like brown rice spaghetti, but you do you. Cook to the package instructions. Reserve about 1/2 cup of the pasta water for your delicious sauce.
Heat olive oil over medium low in a skillet. The add the cooked and drained pasta while it’s still hot and toss. Sprinkle in the Parmesan cheese and toss again. Pour in the pasta water a bit at a time to make the noodles saucy. How much you use depends on how many noodles you’ve got. For my four portions, I used 1/4 cup.
Top it all off with your veggies, freshly roasted from the oven and yet another blanket of cheese.
It’s so easy, especially if Whole Foods is your prep cook. And you can’t tell me that isn’t the easiest pasta sauce.
Olive oil and Parmesan. That’s it. Salt and pepper then the roasted veggies.
Joe loves this dish too, by the way, if you are thinking of cooking this for the family. It was a big hit for both of us.
MORE HEALTHY PASTA RECIPES:
*Originally posted October 14, 2015. Updated November 10, 2019
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Roasted Vegetable Pasta. Butternut squash, broccoli, carrots and cauliflower get the roasted treatment and are tossed with brown rice pasta and topped with grated Parmesan cheese.
- 4 cups cubed butternut squash
- 2 cups broccoli & cauliflower florets
- 1 cup carrots
- 1 shallot cut the bulb in half and peel the layers off
- 4 cloves garlic peeled and smashed
- 1 red pepper sliced in four, then eight, then sixteen
- 2 -3 tbsp. olive oil
- sea salt and pepper
- pasta of choice I used 1/2 package of brown rice spaghetti for four portions
- FOR THE PASTA SAUCE
- 1/4 cup olive oil
- 1/2 cup grated parmesan
- 1/4 -1/2 cup reserved pasta water
- Heat oven to 400
- Toss the veggie ingredients into a roasting pan, I used a 9x13, and toss well with the olive oil, sea salt & pepper
- Roast the veggies for 45-60 minutes depending on how charred you like them. I do about 55 minutes for slightly browned edges. Stir twice to make sure nothing is burning to the bottom
- Meanwhile, start your salted pasta water and get going on whatever noodles you are using. I like brown rice spaghetti, but you do you. Cook to the package instructions. Reserve about 1/2 cup of the pasta water for your sauce
- For the sauce, heat the olive oil over medium low in a skillet. Add the cooked and drained pasta while it's still hot and toss. Add the parmesan cheese and toss again. Add the pasta water a bit at a time to make the noodles saucy. This depends on how many noodles you're using. For my four portions, I used 1/4 cup
- Plate out your pasta, top with the roasted veggies and a little more parmesan cheese