Roast Vegetable Pasta
Have leftover roasted vegetables? Perfect. If not, pile all your leftover vegetables on a tray and roast them for this simple pasta dish. Either way, this simple meal makes the most out of what you have and fills you up like a warm, comforting hug.
Which vegetables should I roast for this pasta dish?
If I am completely honest, use anything you have that can be put in the oven. I primarily lean toward tomatoes and root vegetables (carrots, pumpkin, potatoes, sweet potatoes) and always pop in a few cloves of garlic and onion quarters. When in season, you can add asparagus, zucchini, string beans, broccoli, or cauliflower to the mix. Have frozen vegetables? Use those too! The combinations are endless.
How should I season the vegetables before roasting them?
Simply season the vegetables with olive oil, salt, and pepper. If you’d like, you can add oregano, thyme, or rosemary depending on your preferences.
Which kind of pasta should you I use for this dish?
I recommend a large shape pasta, such as rigatoni, farfalle, penne, or rotini. These shapes toss well with the chunks of roasted vegetables. However, you can also use long pasta such as spaghetti, fettucini, or linguini. You can poke a bite of roasted vegetable on your fork and twirl the pasta around it. Yum!
How do I dress the roasted vegetables and pasta for serving?
To up the flavor, add a drizzle of extra virgin olive oil while tossing the pasta. At this point, you can add breadcrumbs or cheese or wait to sprinkle them on top of individual bowls. * Do not add pasta water to this dish, as it will dilute the roasted vegetables and make them soggy.
Watch how I make this roasted vegetable and pasta dish in the video below, right from the timestamp!
Roasted Vegetables and Pasta
Ingredients
- olive oil
- 4-5 tomatoes on the vine, chopped in quarters
- 2 onions, chopped in quarters
- 6 garlic cloves, smashed
- 1 acorn squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 3 new white potatoes, chopped or new baby potatoes
- 1 tsp dried thyme
- 1 lb rigatoni or other large shape pasta
- salt and pepper, to taste
Instructions
- Heat oven to 400 F.
- In one baking tray, lay out the chopped tomatoes, garlic, onion, and acorn squash. Season with olive oil, salt, and pepper.
- In another baking tray, lay out the sweet potatoes and white potatoes in an even layer. Season with olive oil, salt, pepper, and thyme.
- Bake both trays in the oven for 30 minutes, or until all the vegetables or soft and slightly crisp.
- Towards the end of roasting time, boil a large pot of water. Cook your pasta according to the directions.
- When the vegetables are done cooking, pile them all in a large serving dish.
- Drain the pasta and add it to the vegetables. Toss everything well.
- Serve with toasted breadcrumbs or grated cheese. Enjoy!
How do you enjoy your roasted vegetables? Share below!
