Name: Roasted Vegetable Pasta Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4 carrots, cut into 1-inch pieces; 2 Vidalia onions or 1 small yellow onion, cut into 1-inch pieces; 5 small pattypan squash, sliced in half; 2 small zucchini, cut into 1-inch pieces; 10 cherry tomatoes; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 tablespoon sherry vinegar; 2 garlic cloves, minced; ½ teaspoon herbes de Provence; Leaves from 8 sprigs fresh thyme, plus more for garnish; 1 (16-ounce) package brown rice penne pasta; ½ cup crumbled feta cheese; ½ cup fresh basil leaves, plus more for garnish; Juice of ½ small lemon, plus more if desired; Red pepper flakes; Sea salt; Freshly ground black pepper

Jump to Recipe

If you’re searching for a dish that instantly brightens the table with color, warms the kitchen with irresistible aromas, and delights every palate with bold, savory flavors, Roasted Vegetable Pasta is about to become your new go-to recipe. This dish effortlessly brings the garden to your plate, combining caramelized veggies, perfectly cooked pasta, and zesty accents for a comfort meal that tastes gourmet, yet comes together with simple steps and a handful of vibrant ingredients.

Roasted Vegetable Pasta Recipe - Recipe Image

Ingredients You’ll Need

What makes this Roasted Vegetable Pasta so wonderful is how every ingredient brings its own flair—whether that means color, sweetness, fragrant herbs, or satisfying creaminess. Here’s the magic that creates incredible taste out of everyday produce and pantry staples:

Carrots: They roast up sweet and tender, anchoring the dish with color and deep flavor.
Vidalia onions (or yellow onion): When roasted, these become sweet and slightly charred, adding a subtle complexity.
Pattypan squash: Their unique shape and buttery taste make every bite interesting—if you can’t find them, zucchini or yellow squash are wonderful alternatives.
Zucchini: Roasting brings out richness while keeping things light and juicy.
Cherry tomatoes: They burst in the oven, adding juiciness and tangy sweetness to every forkful.
Extra-virgin olive oil: Essential for roasting, tossing, and drizzling, this brings together all the flavors with a luxurious finish.
Sherry vinegar: Just a splash gives the vegetables and pasta a lovely, bright zing.
Garlic cloves: Fresh and pungent, garlic ties the veggies and dressing together beautifully.
Herbes de Provence: This blend of herbs delivers earthy, floral notes—don’t skip it if you can help it.
Fresh thyme leaves: They lift the entire pasta with their delicate aroma.
Brown rice penne pasta: Gluten-free but so satisfying and sturdy—though any penne will do if you have a favorite variety.
Crumbled feta cheese: Adds a salty, creamy, and tangy bite to contrast the sweet veggies.
Fresh basil leaves: A pop of green and an herbal, fresh finish—pile it on!
Lemon juice: Balances the dish, rounding out all the flavors with necessary brightness.
Red pepper flakes: Optional, but just a sprinkle delivers extra warmth and dimension.
Sea salt and freshly ground black pepper: Don’t hold back—these are crucial for seasoning every layer to perfection.

How to Make Roasted Vegetable Pasta

Step 1: Prep, Chop, and Preheat

Start by setting your oven to 400°F and lining two large baking sheets with parchment. Take a moment to prep your vegetables: peel and slice the carrots and onions, halve the pattypan squash, and chop the zucchini. Leave the cherry tomatoes whole—they’ll burst into sweetness as they roast. You’ll want everything cut to roughly the same size so they cook evenly and look enticing.

Step 2: Season and Roast the Vegetables

Divide the carrots and onions onto one prepared sheet, and arrange the pattypan squash, zucchini, and cherry tomatoes on the other. Give each pan a generous drizzle of olive oil and a sprinkle of salt and pepper. First, roast the carrots and onions for about 30 to 35 minutes—these take longer to caramelize and soften. Then, add the second tray with squash, zucchini, and tomatoes for an additional 20 minutes. This staggered roasting ensures every vegetable is gloriously browned and sweet without ever turning mushy.

Step 3: Mix the Dressing and Toss With Roasted Veggies

In a large bowl, whisk together a tablespoon of olive oil, the sherry vinegar, minced garlic, herbes de Provence, fresh thyme leaves, a sprinkling of salt, and a few twists of black pepper. Once the vegetables are roasted, add them straight into this bowl while they’re still warm, ensuring they soak up the fragrant dressing and absorb every bit of that herby-garlic goodness.

Step 4: Cook the Pasta

While the veggies cool slightly in the dressing, bring a large pot of salted water to a boil and cook your brown rice penne (or chosen pasta) until just al dente. Drain and immediately transfer the pasta to the bowl with the roasted vegetables. Don’t let the pasta sit around—it’s best while still warm so it welcomes all those savory flavors.

Step 5: Add Cheese, Herbs, and Final Touches

Next comes the part where everything comes together! Toss in the crumbled feta, plenty of fresh basil, and a squeeze of lemon juice for balance. Sprinkle in some red pepper flakes if you like a bit of heat. Give the Roasted Vegetable Pasta a gentle toss, then taste and adjust the seasoning with extra salt, pepper, or lemon juice until it’s absolutely perfect.

Step 6: Garnish Like You Mean It

Now that your pasta is dressed and alive with color, finish with another drizzle of good olive oil, plus a handful of basil leaves and thyme for garnish. This is your moment for one last flourish—make it as inviting as possible!

How to Serve Roasted Vegetable Pasta

Garnishes

Fresh is best when serving Roasted Vegetable Pasta. Add a final flourish with extra torn basil, thyme sprigs, a sprinkle of more feta, and a drizzle of fragrant olive oil just before bringing it to the table. These little touches amplify aroma and make every bowl look absolutely irresistible.

Side Dishes

This pasta is a meal on its own, but if you’re feeding a crowd or want to round it out, consider some crusty sourdough bread to mop up any extra juices, a lemony arugula salad, or grilled chicken for a heartier option. The bright flavors of the Roasted Vegetable Pasta pair beautifully with almost anything light and fresh.

Creative Ways to Present

Presentation is half the fun! Pile the pasta on a big platter family-style for a rustic feel, twirl into nests for individual servings, or serve chilled as a vibrant pasta salad at a warm-weather gathering. Roasted Vegetable Pasta adapts to any table, and those gorgeous roasted colors practically decorate themselves.

Make Ahead and Storage

Storing Leftovers

Place any leftover Roasted Vegetable Pasta in an airtight container in the refrigerator. It keeps beautifully for up to three days. The flavors mellow and blend even more, giving you an extra-tasty lunch the next day.

Freezing

While this pasta is at its best fresh, you can absolutely freeze it if needed. Let it cool completely and freeze in a tightly sealed container for up to two months. When ready to use, thaw in the fridge overnight for best texture and flavor.

Reheating

For the tastiest results, reheat Roasted Vegetable Pasta gently on the stove with a splash of water or olive oil to keep the sauce silky and veggies moist. You can also microwave it—just do so in short bursts and stir often to avoid drying out the noodles.

FAQs

Can I use different vegetables?

Absolutely! Roasted Vegetable Pasta is endlessly versatile. Try bell peppers, eggplant, mushrooms, or asparagus based on the season and your personal favorites. Just keep your veggies cut to even sizes for uniform roasting.

Is there a good substitute for brown rice penne?

If you can’t find brown rice penne, use any short pasta shape you love—regular penne, rotini, or fusilli all work well. Gluten-free and whole grain options both taste terrific and cling to the sauce and roasted vegetables beautifully.

How can I make it vegan?

Simply omit the feta cheese or swap it for a vegan cheese of your choice. Alternatively, toasted pine nuts add a nice richness and a bit of crunch to complement the veggies.

Can I roast the vegetables ahead of time?

Yes! The roasted veggies can be prepped and stored in the fridge a day ahead. When ready to serve, toss them with the warm pasta and dressing, and finish with your fresh garnishes. It’s a great make-ahead option for busy weeknights.

Is Roasted Vegetable Pasta good cold?

It absolutely is! You can serve it chilled or at room temperature as a fresh, colorful pasta salad—perfect for picnics, potlucks, or lunchboxes. The flavors actually meld and improve as it sits.

Final Thoughts

There’s just something magical about a bowl of Roasted Vegetable Pasta: it’s cozy, colorful, and absolutely bursting with flavor. Share it with loved ones or savor it all to yourself—it’s the kind of dish that turns any mealtime into a little celebration. If you’re looking for a recipe to put fresh veggies front and center, this one belongs in your regular rotation. Give it a try, and you’ll taste just how special a simple meal can be!

Roasted Vegetable Pasta Recipe

★★★★★

5.3 from 19 reviews

Author: Ella
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Vegetable Pasta recipe is a delightful combination of seasonal vegetables, hearty brown rice penne pasta, and a flavorful herb-infused dressing. Topped with feta cheese and fresh basil, this dish is bursting with colors and flavors.

Instructions

Preheat the oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Roast the carrots and onions on one sheet and the squash, zucchini, and tomatoes on the other until tender and browned.
Prepare the dressing: In a large bowl, mix olive oil, sherry vinegar, garlic, herbes de Provence, thyme, salt, and pepper. Stir in the roasted vegetables.
Cook the pasta: Cook the pasta according to package instructions. Drain and toss with the roasted vegetables.
Final touches: Add feta, basil, lemon juice, red pepper flakes, salt, and pepper. Adjust seasoning to taste. Garnish with basil, thyme, and olive oil.