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

Roasted Vegetable Pasta is pure comfort on a plate: a vibrant tangle of al dente noodles tossed in a glossy, tangy dressing with a rainbow of just-charred, caramelized veggies. This dish hits every note—crisp-tender roasted carrots, sweet onions, juicy tomatoes, earthy zucchini, and creamy feta nestled between ribbons of basil. It’s a recipe everyone should have in their weeknight arsenal: hearty, healthy, loaded with fresh flavors, and delightfully unfussy. Whether you’re serving it warm for dinner or cold for lunch the next day, this Roasted Vegetable Pasta will have you coming back for “just one more bite” every time.

Ingredients You’ll Need

Roasted Vegetable Pasta Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this lineup is how each ingredient truly earns its place in the final dish, bringing something unique to the table. It’s a simple combination, but every item brings out a new layer of texture, taste, color, and aroma in the Roasted Vegetable Pasta—no ingredient is just a filler.

Carrots: Their sweet, earthy flavor gets even better when roasted—plus their bold orange hue adds color to the mix.
Vidalia onions: Mild and naturally sweet, these roast into wonderfully soft, caramelized nuggets.
Pattypan squash: These little gems have a tender bite and charming look, though yellow squash works in a pinch.
Zucchini: Roasts into meltingly soft chunks that soak up dressing beautifully.
Cherry tomatoes: They burst as they roast, adding little pockets of juicy sweetness.
Extra-virgin olive oil: A lush drizzle melds and brightens all the flavors; use the good stuff for maximum payoff.
Sherry vinegar: Brings a tangy lift that balances the sweetness of the roasted vegetables.
Garlic: Just a bit, minced, for mellow depth and warmth.
Herbes de Provence: These aromatic herbs evoke a sunny French market and give dimension to every bite.
Fresh thyme: Adds woodsy fragrance both roasted in and sprinkled on as a garnish.
Brown rice penne pasta: Hearty and toothsome, this gluten-free pasta anchors the whole dish.
Feta cheese: Creamy, salty crumbles tie everything together with richness.
Fresh basil: Adds a fragrant, peppery pop—never skip the garnish.
Lemon juice: A squeeze brings brightness and a citrusy finish to the pasta.
Red pepper flakes: Adjusted to taste, for just a hint of gentle heat.
Sea salt: Essential to draw out the best in every veggie.
Freshly ground black pepper: Use generously for zing and depth.

How to Make Roasted Vegetable Pasta

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 400°F, then line two big baking sheets with parchment paper. Keep the carrots and onions on one sheet and the pattypan squash, zucchini, and cherry tomatoes on the other. Drizzle everything generously with olive oil and sprinkle well with salt and pepper. Place the sheet with carrots and onions in the oven first, since they need a little longer—about 30 to 35 minutes. When they’re about halfway done, pop in the second tray (the squash, zucchini, and tomatoes need only 20 minutes). Roast until you see golden edges, deep browning, and the tomatoes gently bursting—the flavors really come alive this way!

Step 2: Make the Flavorful Dressing & Toss with Veggies

While the veggies roast, mix your “magic” at the bottom of a big bowl: olive oil, sherry vinegar, minced garlic, herbes de Provence, thyme, salt, and black pepper. Once your vegetables are perfectly roasted, transfer them straight from the trays into the bowl. The heat helps the veg soak up all the dressing’s flavor, turning them sparkling and aromatic.

Step 3: Cook Your Pasta

Cook your brown rice penne (or pasta of choice) according to the package instructions—aim for perfectly al dente, not mushy! Once drained, add the hot pasta directly to the bowl with your marinated veggies. The noodles absorb those luscious juices and every twirl becomes a riot of flavor.

Step 4: Finish with Feta, Herbs, and Zing

Sprinkle in the crumbled feta, fresh basil, a good squeeze of lemon, and a pinch of red pepper flakes for heat. Toss gently so you don’t mush the veggies, tasting as you go to adjust for salt, pepper, or more lemon if you want extra brightness. Your Roasted Vegetable Pasta is officially ready for its close-up!

Step 5: Add Final Touches and Serve

Right before serving, go in with an extra sprinkle of basil and thyme, and don’t forget a drizzle of your best olive oil. This last hit of freshness and richness makes the entire dish sing. Enjoy warm, or at room temperature if you can’t wait another minute!

How to Serve Roasted Vegetable Pasta

Garnishes

For a finishing flourish, crown each bowl with more torn basil leaves, sprigs of fresh thyme, and a drizzle of fruity olive oil. If you’re feeling fancy, a few extra crumbles of feta or even some lemon zest on top will elevate your Roasted Vegetable Pasta from everyday comfort to dinner party status.

Side Dishes

Pair Roasted Vegetable Pasta with a crisp green salad—think peppery arugula or a baby kale mix—and a hunk of crusty bread for mopping up the juices. If you want a heartier spread, serve alongside grilled chicken, salmon, or a platter of marinated beans for a vegetarian feast.

Creative Ways to Present

Try serving the pasta in a large shallow platter, artistically arranging the roasted vegetables on top for a “wow” effect at the table. For a fun twist, spoon the mixture into large pasta shells, or pack it up for a picnic in mason jars. Little touches like these turn Roasted Vegetable Pasta into something memorable for any occasion!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Roasted Vegetable Pasta to an airtight container and refrigerate—it keeps beautifully for up to 3 to 4 days. The veggies hold their texture and the flavors only deepen as they mingle, making tomorrow’s lunch something to look forward to.

Freezing

While you can technically freeze Roasted Vegetable Pasta, the texture of fresh vegetables is best enjoyed within a few days. If you do freeze it, use a sturdy, freezer-safe container, and allow it to thaw overnight in the fridge before reheating. Just keep in mind the veggies may soften a bit more.

Reheating

The best way to reheat is on the stovetop over gentle heat, with a splash of water or olive oil to loosen things up. If you’re in a hurry, the microwave works too—just stir halfway through for even warmth. Taste before serving and finish with extra basil or feta for revived flavor.

FAQs

Can I use different vegetables in Roasted Vegetable Pasta?

Absolutely! This dish thrives on customization. Swap in bell peppers, eggplant, asparagus, or mushrooms—whatever is in season or in your crisper drawer will taste delicious roasted and tossed with the pasta.

What’s the best pasta shape for Roasted Vegetable Pasta?

Short, sturdy shapes like penne, rigatoni, or fusilli work wonderfully because they hold up well when tossed with chunky vegetables, but honestly, any pasta you love will do the trick.

Is this recipe gluten-free?

If you stick with the brown rice penne (or another gluten-free pasta), Roasted Vegetable Pasta is completely gluten-free. Just double check your other ingredient labels to be sure, especially any packaged herbs or cheese.

Can I make Roasted Vegetable Pasta ahead for meal prep?

Definitely! It’s fantastic for meal prep because the flavors improve as it sits. Pack it up in containers for make-ahead lunches or dinners—it’s delicious cold, room temp, or reheated.

Do I need to peel the vegetables before roasting?

Not necessarily! A good scrub will do for carrots and zucchini, and pattypan squash can be cooked skin-on. The skins add nutrients and texture, making Roasted Vegetable Pasta even more wholesome.

Final Thoughts

If you’re craving something colorful, wholesome, and wildly flavorful, go ahead—give Roasted Vegetable Pasta a try! I promise, with just a handful of good, fresh ingredients and a little roasting magic, you’ll have a meal that feels extra special whether you’re feeding a crowd or just yourself.

Roasted Vegetable Pasta Recipe

★★★★★

4.8 from 25 reviews

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

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Description

This Roasted Vegetable Pasta is a delightful and colorful dish that combines perfectly roasted vegetables with flavorful herbs and tangy feta. A wholesome and satisfying recipe that’s easy to make and bursting with fresh ingredients.

Instructions

Preheat the oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Roast vegetables.
Prepare dressing: In a large bowl, combine olive oil, sherry vinegar, garlic, herbs, salt, and pepper. Add roasted vegetables.
Cook pasta: Cook pasta until al dente. Drain and mix with vegetables.
Final touches: Add feta, basil, lemon juice, and red pepper flakes. Season to taste.
Garnish: Garnish with basil, thyme, and olive oil before serving.