A quick and easy meatless main or healthy side dish, your family will love this vegetarian Garlic Roasted Vegetable Pasta.
The most delicious meals created in my kitchen are almost always those that are created in a last-ditch attempt to clean out the fridge. Since I have very little self-control in the produce aisle (shocker!), I am always looking for new and inventive ways to avoid food waste.
There are two things my boys love more than life and that is roasted vegetables and pasta. One morning while they were eating breakfast I decided to peel and dice any and all veggies I could find in the fridge. I then created a fast and flavorful Garlic Roasted Vegetable Pasta. For a sweet, caramelized note I added whole garlic cloves in the skin to the party.
I happened to have a box of thin spaghetti on hand but feel free to use any type of pasta you wish. We are usually a whole wheat penne family but the boys were happy to slurp up these long strands of olive-oil coated spaghetti.
While the vegetables are roasting, cook the pasta and reserve a bit of the salty, starchy cooking liquid for later. Once you drain the pasta, add it right back into the warm pot then toss in the roasted vegetables, olive oil, Parmesan cheese. Add just enough of the reserved cooking liquid to create a silky, smooth sauce then sprinkle with fresh parsley to serve.
Frequently Asked Questions
Grilled chicken would be the perfect addition – serve on the side or mix into the pasta.
Up to three days in the fridge. Add a bit of liquid to loosen the noodles if needed.
You could, I guess, but why would you want to?? Roasting veggies brings out such incredible flavor this pasta just wouldn’t be the same.
Your fork is waiting.
Garlic Roasted Vegetable Pasta
Ingredients
- 8 ounces whole wheat spaghetti cooked according to package instructions
- 8 cups cubed vegetables (i.e. eggplant,red peppers, zucchini, sweet potato, onion, etc.)
- 12 cloves garlic whole, skin-on
- ¼ cup olive oil divided
- salt and pepper to taste
- ¼ cup grated parmesan
- ¼ cup fresh parsley minced
- chili flakes optional
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with foil.
- Place vegetables and garlic cloves on a baking sheet then drizzle with half the olive oil, salt, and pepper. Toss well then roast until tender, 18-20 minutes.
- While vegetables are roasting, prepare pasta according to package instructions reserving ½ cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
- Toss roasted vegetables into the pasta pot along with the reserved cooking liquid, remaining olive oil, parmesan, parsley, and chili flakes. Check for seasoning and adjust accordingly before serving.
Chef’s Notes
- While the vegetables are roasting, cook the pasta and reserve a bit of the salty, starchy cooking liquid for later. Once you drain the pasta, add it right back into the warm pot then toss in the roasted vegetables, olive oil, Parmesan cheese. Add just enough of the reserved cooking liquid to create a silky, smooth sauce then sprinkle with fresh parsley to serve.
- Can be served warm, room temperature or chilled.
Nutrition
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Richard
The directions state 1/4 cup of olive oil divided. Drizzle over the vegetables but nothing about what to do with the remaining olive oil?
Liz DellaCroce
Apologies! Half is used to roast the veggies then you drizzle remaining half before serving. :) Enjoy!
AG
Great recipe! Thanks
Highly recommend on Koocam.com
They are looking for people who do DIY, homemade cooking, tips etc.
(especially if its a hobby)
Sheron Wightman
The roasted vegetable pasta was very easy to make and delicious, I would probably add more liquid next time as it absorbed into the pasta and my husband prefers more sauce. Lovely and garlicky ???? will be making again and have some left for lunch tomorrow yum!!!
Liz DellaCroce
That’s a great tip!! It’s funny my husband doesn’t like a saucy pasta. I think I’m with you though – I like sauce!
Peter
Do you remove the skin from the garlic after its been roasted or do you eat the whole thing with the other veggies ?
Liz DellaCroce
We let people remove it on their plates similar to people removing a shrimp skin or taking a clam out of the shell. You know what I mean? Even the kids know how to take it off – slips right off. :)
Joanne
This is what I wish I had eaten the night before my half marathon last weekend! My kind of meal.
Liz DellaCroce
You’d love this girl!
Phi @ The Sweetphi Blog
This recipe is calling my name Liz, I love roasted vegetables, and pasta? One just cannot go wrong! YUM!
Liz DellaCroce
Let me know if you try it!!
Amanda
This looks beyond amazing!!!
eat good 4 life
Totally my kind of pasta bowl. Delish!
Amy @ Amy's Healthy Baking
How funny — this is how my dad created the best meals too! He’d pull out any and every veggie that was in the produce bin in the fridge, chop everything up, and throw it in a sauté pan. I’ll have to remember your garlic trick the next time that happens!
Liz DellaCroce
Yes exactly!!! I bet I would love your father’s cooking!
Marly
I love veggie pasta, especially when you add some roasted garlic to the picture. Can’t wait to try this!
Liz DellaCroce
Come over for dinner!! :)
Susan
No pealing the garlic, what happens to the skins?
Liz DellaCroce
You just peel the skin off like you would a shrimp tail – it comes right off!
Jamie | Jamie's Recipes
Easy, peasy, and delicious. These are the best meals!
Ally's Sweet & Savory Eats
Oh my heavens, why haven’t I thought of this dish? So simple, yet so flavorful!
Shawnna
Oh I just love pasta and veggies together!! Yummy!! This looks oh so good!!
Renee
YUM!! I do the same thing but mix the veggies with some orzo. It’s a great vegetarian main dish!
Liz DellaCroce
Such a great idea!
Alexa [fooduzzi.com]
I am just like your boys – there isn’t anything better than a huge batch of roasted veggies! This dish sounds like a wonderful spring dish!
Liz DellaCroce
There really isn’t!! :)
Amy @Very Culinary
I always say to parents who complain that their kids hate vegetables, “throw them on the grill, or roast them!” My kids would love this pasta. And so. would. I.
Liz DellaCroce
Yes exactly!!! We are grilling tonight and I know it’ll be a home run. :) xo
Susan
I hear you about using up extra veggies. We’re leaving on a trip in a couple of days and I have this cauliflower… the problem is that my husband isn’t overly fond of cauliflower and I would need to disguise it so it doesn’t look or taste like cauliflower. It probably won’t get used (I think that’s why he wants to go out to dinner on our last night in town). :-D
I really like the sound of this pasta, so hopefully I’ll have a chance to try it once we return home.
Liz DellaCroce
This would be the best use for cauliflower!! Make him try it roasted!
Jennie @onesweetmess
My fridge is where produce goes to die. I am forever cleaning it out in an attempt to save whatever produce is rotting at the bottom. Love this pasta!
Liz DellaCroce
You are so not alone!!! Try this!!
Maryea {happy healthy mama}
This is one of the first meals that became a staple when I first got married. Roasted vegetables+pasta is such an easy and flavorful combination! Thanks for reminding me how much I love this dinner. :)
Liz DellaCroce
It’s seriously such a perfect meal. I loved watching my kids devour it!