Go Back
- 300g whole wheat pasta (your choice) - 2 cups cherry tomatoes, halved - 1 zucchini, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, cut into wedges - 4 cloves garlic, whole - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste Whole wheat pasta gives this dish a nice bite and adds fiber. Fresh vegetables like cherry tomatoes, zucchini, and bell peppers bring color and flavor. Garlic adds depth to the taste. Olive oil helps roast the veggies and adds richness. Dried oregano gives a nice herb taste, while red pepper flakes add a little heat. You can adjust the salt and pepper to your liking. - Grated Parmesan cheese - Fresh basil Adding grated Parmesan cheese at the end gives a creamy touch. Fresh basil leaves make the dish smell great and look pretty. You can skip these if you want a lighter meal. - Baking sheet - Large mixing bowl - Pasta pot You will need a baking sheet to roast the veggies. A large mixing bowl helps combine everything easily. A pasta pot is essential for cooking the pasta just right. These tools make cooking simple and fun. For a complete guide on how to make Tasty Roasted Vegetable Pasta, check out the Full Recipe. First, preheat your oven to 425°F (220°C). This step is key for getting great flavor. While the oven warms up, grab a large bowl. Add your cherry tomatoes, diced zucchini, red and yellow bell peppers, red onion, and whole garlic cloves. Now, drizzle three tablespoons of olive oil over the veggies. Sprinkle on one teaspoon of dried oregano, half a teaspoon of red pepper flakes, and a pinch of salt and pepper. Toss everything well. You want each piece coated with oil and seasonings for the best taste. Next, spread the veggies onto a baking sheet. Make sure they lie in a single layer. This helps them roast evenly. Place the baking sheet in the preheated oven. Roast for about 20 to 25 minutes. Stir the vegetables halfway through to ensure they cook evenly. You’ll know they are ready when they look tender and slightly caramelized. While the veggies are roasting, it’s time to cook your pasta. Bring a pot of water to a boil. Add 300 grams of whole wheat pasta and cook it according to the package instructions until it is al dente. Once it’s cooked, drain the pasta and set it aside. After the vegetables are done, remove them from the oven. Let them cool for a minute. Squeeze the roasted garlic from its skins. Mash it slightly with a fork. Now, in a large mixing bowl, combine the cooked pasta, roasted vegetables, and the mashed garlic. Toss to mix everything well. Adjust the seasoning if needed. Serve this tasty dish warm, and if you like, top it with fresh basil and grated Parmesan cheese. Enjoy your flavorful and satisfying roasted vegetable pasta! For the full recipe, check out the details provided earlier. Choose seasonal vegetables for the best flavor. In summer, use zucchini, bell peppers, and tomatoes. In fall, try squash, carrots, and Brussels sprouts. Mix different colors for a vibrant dish. Red, yellow, and green vegetables not only look good but also taste amazing together. Set your oven to 425°F (220°C). This high heat caramelizes the veggies and brings out their sweetness. Check them at 20 minutes. If they need more time, give them a few extra minutes. Stir halfway through to ensure even cooking. Add herbs like thyme or rosemary for a fresh taste. You can also sprinkle some red pepper flakes for heat. Cheese makes it rich. Use grated Parmesan or feta for extra creaminess. Top with fresh basil for a burst of flavor. {{image_2}} If you want to enjoy this dish without gluten, you have great choices. You can use gluten-free pasta made from brown rice or chickpeas. These options cook well and taste good. You may need to adjust the cooking time. Always check the package for the best results. To adapt the recipe, just follow the same steps. Toss your gluten-free pasta with roasted veggies. The flavors will still shine through. For a heartier meal, you can add protein. Chicken works great. Cook it in a pan until it’s golden and tender. Shrimp is another tasty option. Toss it in the oven with the veggies for a quick cook. If you prefer plant-based options, beans like chickpeas fit well too. When adding protein, balance the flavors. Use herbs and spices to tie it all together. For example, lemon juice can brighten the dish. Using seasonal vegetables makes this dish even better. In fall, think about adding butternut squash or Brussels sprouts. They bring warmth and earthiness. In summer, mix in zucchini, corn, or fresh peas. These ingredients add a fresh burst of flavor. By changing up the veggies, you can create new tastes each season. It keeps the dish exciting and fun to make. For the full recipe, dive into the detailed steps and enjoy your cooking adventure! After enjoying your tasty roasted vegetable pasta, store any leftovers in an airtight container. This method keeps your dish fresh. Place it in the fridge within two hours of cooking. It will stay good for about three to five days. When you’re ready to enjoy it again, reheat portions in the microwave or on the stove. If using the stove, add a splash of water or olive oil to keep it moist. To freeze your roasted vegetable pasta, portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s best to freeze within two days of cooking for the best taste. When you want to eat it, take the container out of the freezer. Let it thaw overnight in the fridge. Reheat in the microwave or on the stove, adding a little water if needed. Cooked pasta can last in the fridge for about three to five days. If kept in the freezer, it can last up to three months. Look for signs of spoilage, like an off smell or mold. If you see these signs, it’s best to toss the pasta. Keeping your food safe is key to enjoying every bite of your delicious meal, so always check before you dig in! Yes, you can prep this dish in advance. Cook the pasta and roast the veggies earlier in the day. Store them separately in the fridge. When you're ready to eat, just combine them. Heat gently in a pan or microwave. This helps the flavors mix well and saves you time. If you want a dairy-free option, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use a vegan cheese that melts well. Crushed nuts, like cashews, can add texture and taste too. They work well as a sprinkle on top. To adjust the heat, add more or less red pepper flakes. If you like it spicy, increase the amount. You can also use fresh chili peppers for extra heat. For milder flavor, skip the flakes. Other spices, like smoked paprika or black pepper, can add depth without heat. You learned how to make a tasty whole wheat pasta dish. We discussed ingredients like fresh vegetables, olive oil, and herbs. You now know how to roast veggies and cook pasta properly. I shared tips for picking the best seasonal veggies and achieving the perfect roast. Don't shy away from trying variations, like gluten-free pasta or adding protein. Remember, storing leftovers correctly keeps them fresh longer. With these steps, you can create a dish that suits your taste and makes meals easy. Enjoy your cooking journey!

Tasty Roasted Vegetable Pasta

Try this delicious Tasty Roasted Vegetable Pasta recipe for a healthy and satisfying meal! Packed with colorful veggies and whole wheat pasta, it’s simple to make and loaded with flavor. Just roast your favorite vegetables, mix with perfectly cooked pasta, and enjoy a delightful dish garnished with fresh basil and Parmesan. Ready in just 40 minutes, click to explore the full recipe and bring this tasty dish to your table!
Print Recipe Pin Recipe

Ingredients
  

300g whole wheat pasta (your choice)

2 cups cherry tomatoes, halved

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, cut into wedges

4 cloves garlic, whole

3 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss together the cherry tomatoes, zucchini, bell peppers, red onion, and whole garlic cloves.

      Drizzle the olive oil over the vegetables and sprinkle with oregano, red pepper flakes, salt, and pepper. Toss until everything is evenly coated.

        Spread the vegetables out onto a baking sheet in a single layer.

          Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

            While the vegetables are roasting, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

              Once the vegetables are done, remove them from the oven and let them cool slightly. Squeeze the roasted garlic from its skins and mash it slightly with a fork.

                In a large mixing bowl, combine the cooked pasta, roasted vegetables, and mashed garlic. Toss to combine and adjust seasoning if necessary.

                  Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4