Garlic Roasted Vegetable Pasta

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. 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!

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.

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

Frequently Asked Questions

More Vegetarian Dishes

• Slow Cooker Vegetable Curry with Chickpeas
• Mixed Vegetable Stir-Fry
• Caprese Quinoa Salad
• Mushroom Barley Soup
• Cuban Black Beans and Rice

Eat It, LIke It, Share It!

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

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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.

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

ServesServes: 4

CourseCourse: Main Dish, Side Dish

CaloriesCalories: 356

Ingredients Method Nutrition Notes

Ingredients

 

US MeasurementsConvert to Metric

 

1x2x3x?

• ▢ 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.

 

 

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