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Roasted Vegetable Pasta

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.

Roasted squash, broccoli, cauliflower on top of a bed of gluten free brown rice noodles.

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.

Roasted squash, broccoli, cauliflower on top of a bed of gluten free brown rice noodles with a glass of water in the background

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.

Roasted squash, broccoli, cauliflower on top of a bed of gluten free brown rice noodles.

We had a nice walk to the store too.

We caught a nice sunny day and the Fall colors were in full bloom.

Vancouver Stanley Park Trees Fall 2015

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. ๐Ÿ˜‰

Anyway, the recipe for this dish is probably why you’re here so I’ll get right to it.

Roasted squash, broccoli, cauliflower on top of a bed of gluten free brown rice noodles.

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.

Enjoy!

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. #glutenfree #healthy #dinner #recipe

MORE HEALTHY PASTA RECIPES:

Spaghetti Squash Bolognese

Garden Fresh Pasta Bake

Gluten Free Shells in Rose Sauce

Turkey Vegetable Soup with Brown Rice Pasta

Creamy Tomato Spinach Pasta

Creamy Baked Pasta in Chipotle Tomato Sauce

*Originally posted October 14, 2015. Updated November 10, 2019

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  ๐Ÿ™‚

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Roasted Vegetable Pasta – Gluten Free & Vegetarian

Sharon Rhodes
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. 
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 204 kcal

Ingredients
  

  • 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

Instructions
 

  • Heat oven to 400
  • Toss the veggie ingredients into a roasting pan, I used a 9×13, 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

Nutrition

Serving: 4Calories: 204kcalCarbohydrates: 7gProtein: 5gFat: 17gSaturated Fat: 4gCholesterol: 11mgSodium: 215mgPotassium: 213mgFiber: 1gSugar: 3gVitamin A: 6385IUVitamin C: 41.3mgCalcium: 155mgIron: 0.5mg
Keyword roasted vegetable pasta
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7 Comments

  1. 5 stars
    Wow…… So nice recipe i love pasta but i never heard about pasta like this it’s new recipe for me, i’ll try this amazing recipe.
    roasted vegetable is also nice combination..
    thank you so much

  2. I adore roasted veggies, too! Roasting brings such a wonderful depth of flavor and caramelized sweetness – so, so good! What a beautiful combination of flavors and colors in this pasta dish! Gorgeous, and really healthy, too – perfect! ๐Ÿ˜€

  3. I admire how healthy you are! Not spending your hard earned coin on entertainment splurges but rather opt to buy health foods. You rock! I mean, I live by a 80/20 lifestyle, but some weekends it seems like the 20% of UNhealthy, turnes into 40%. All depending on the beers of course. And garlic bread. And pizza, wings, and you know, all of those things contain cheese!!!

    1. Cutting out the booze made it much easier. It wasn’t like a conscious choice to quit drinking, just felt like such garbage the next day. It stopped being worth it. Plus, I’ve already found my love so who needs the bar? ๐Ÿ˜‰

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