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Garlic Roasted Vegetable Pasta

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LIZ DELLA CROCE

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A quick and easy meatless main or healthy side dish, your family will love this vegetarian Garlic Roasted Vegetable Pasta.

Garnishing garlic roasted vegetable pasta with herbs.

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. And since two things my boys love more than life are roasted vegetables and pasta, I decided to use the veggies I had left in the fridge to make this delicious Garlic Roasted Vegetable Pasta. A fully vegetarian dish, but still filling and delicious for anyone!

Why You’ll Love this Garlic Roasted Vegetable Pasta

  • Fully vegetarian, but can easily be made with a protein as well.
  • Can easily be customized with what you have in your fridge and pantry, and still be delicious!
  • You can have dinner on the table in around 30 minutes!

Ingredients

  • Spaghetti: I used a box of whole wheat, thin spaghetti since that’s what I had on hand, but you could use any pasta!
  • Vegetables: Eggplant, zucchini, onion, bell peppers, sweet potato, or any other vegetables you have in your produce drawer will work!
  • Garlic: I love the sweet, caramelized flavor of adding roasted, full garlic cloves.
  • Olive oil: Helps the veggies roast evenly, and coats the pasta.
  • Parmesan: Adds a nutty, salty flavor to the pasta.
  • Parsley: Topping the dish with fresh parsley adds some brightness and clean, peppery flavor.

How to Make Garlic Roasted Vegetable Pasta

Step 1. Start by prepping your vegetables. I cubed an eggplant, zucchini, red onion, and red bell pepper.

Step 2. Peel your garlic, leaving a single layer of skin on each clove.

Step 3. Mince your fresh herbs, like parsley, cilantro, or basil.

Step 4. Lay your chopped veggies and garlic cloves in a single layer on a prepared baking sheet, and drizzle with olive oil. Toss in the oven at 400 for about 20 minutes.

Step 5. While veggies are roasting, cook pasta according to package instructions and strain, reserving some of the cooking liquid.

Step 6. Once veggies are done, add them to the pasta along with the parmesan cheese, reserved water, and chili flakes for a kick of heat. Toss well.

Garlic roasted vegetable pasta.

Season with salt and pepper to taste, top with the minced parsley, and enjoy your Garlic Roasted Vegetable Pasta!

Frequently Asked Questions

What kind of protein can I add to this recipe?

Grilled chicken would be the perfect addition – serve on the side or mix into the pasta.

What veggies can I add to my pasta?

The options are endless. You can add leafy greens, like spinach or kale, any type of onion, broccoli, carrots, peppers, squash, tomatoes.

Which type of pasta is the healthiest?

Whole-wheat pasta is high in fiber and other vitamins, but many grocery stores carry pasta that is made with vegetables as well, and both are a healthier option than traditional white pasta.

More Vegetarian Dishes

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Liz eating Garlic Roasted Vegetable Pasta.

A delicious vegetarian lunch or dinner option, your family is sure to love my Garlic Roasted Vegetable Pasta like my kids do.

Your fork is waiting.

Garlic Roasted Vegetable Pasta

3.83 stars average
A quick and easy meatless main or healthy side dish, your family will love this vegetarian Garlic Roasted Vegetable Pasta.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves4
CourseMain Dish, Side Dish
Calories356

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 extra virgin olive oil divided
  • salt and pepper to taste
  • ¼ cup grated parmesan
  • ¼ cup fresh parsley minced
  • chili flakes optional

Instructions
 

  1. Pre-heat oven to 400 degrees and line a baking sheet with foil.
  2. 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.
    8 cups cubed vegetables, 12 cloves garlic, 1/4 cup extra virgin olive oil, salt and pepper to taste
  3. While vegetables are roasting, prepare pasta according to package instructions reserving 1/2 cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
    8 ounces whole wheat spaghetti
  4. 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.
    1/4 cup grated parmesan, 1/4 cup fresh parsley, chili flakes

Nutrition

Serving: 2cupsCalories: 356kcalCarbohydrates: 57.1gProtein: 11.6gFat: 9.9gSaturated Fat: 1.8gPolyunsaturated Fat: 8.1gCholesterol: 4mgSodium: 102mgFiber: 9.4gSugar: 6.3g

Liz’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.
 
 

Have you tried this?

Let us know how it was!

3.83 from 115 votes (112 ratings without comment)

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34 responses to “Garlic Roasted Vegetable Pasta”

  1. Richard Avatar
    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?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Apologies! Half is used to roast the veggies then you drizzle remaining half before serving. :) Enjoy!

  2. AG Avatar
    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)

  3. Sheron Wightman Avatar
    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!!!

    1. Liz DellaCroce Avatar
      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!

  4. Peter Avatar
    Peter

    Do you remove the skin from the garlic after its been roasted or do you eat the whole thing with the other veggies ?

    1. Liz DellaCroce Avatar
      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. :)

  5. Joanne Avatar
    Joanne

    This is what I wish I had eaten the night before my half marathon last weekend! My kind of meal.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You’d love this girl!

  6. Phi @ The Sweetphi Blog Avatar
    Phi @ The Sweetphi Blog

    This recipe is calling my name Liz, I love roasted vegetables, and pasta? One just cannot go wrong! YUM!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know if you try it!!

  7. Amanda Avatar
    Amanda

    This looks beyond amazing!!!

  8. eat good 4 life Avatar
    eat good 4 life

    Totally my kind of pasta bowl. Delish!

  9. Amy @ Amy's Healthy Baking Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes exactly!!! I bet I would love your father’s cooking!