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 to whip up 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.
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!!!