Roasted Veggie Pasta with Garlic Tomato Sauce Recipe
This Roasted Veggie Pasta with Garlic Tomato Sauce is a delicious and wholesome vegan dinner featuring roasted zucchini, eggplant, cherry tomatoes, and red onion. These vegetables are roasted to caramelized perfection, then tossed in a savory garlic tomato sauce and served over your favorite pasta. Topped with fresh parsley and vegan parmesan, this comforting meal is perfect for a cozy weeknight and packed with plant-based goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Vegetables
- 1 pc zucchini, diced
- 1 pc small eggplant, cubed
- 1 1/2 cup cherry tomatoes
- 1 pc red onion, sliced
- Avocado oil spray
Seasonings and Sauce
- 1 tbsp Italian seasoning
- 2–3 cloves garlic, minced
- 1 tbsp tomato paste
- Salt & pepper, to taste
Pasta and Toppings
- 300 g pasta (penne, fusilli, or your favorite)
- Fresh parsley, chopped
- Vegan parmesan, for topping
Instructions
- Roast the Veggies: Preheat your oven to 200°C (390°F). On a baking tray, toss the diced zucchini, cubed eggplant, cherry tomatoes, and sliced red onion with avocado oil spray and season with salt and pepper. Spread them evenly and roast for 25–30 minutes until the vegetables are golden and slightly caramelized.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Make the Sauce: In a large saucepan, heat a drizzle of avocado oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the tomato paste, then season with salt, pepper, and Italian seasoning. Cook the sauce for 1–2 minutes, stirring occasionally, until it thickens slightly.
- Combine Everything: Add the roasted vegetables, cooked pasta, and a splash of reserved pasta water into the saucepan with the tomato sauce. Toss everything together well so the pasta and veggies are evenly coated with the sauce.
- Serve: Plate the pasta and garnish with freshly chopped parsley and a generous sprinkle of vegan parmesan cheese. Serve warm and enjoy your wholesome roasted veggie pasta.
Notes
- Use any pasta shape you prefer; penne or fusilli work well as they hold the sauce nicely.
- Reserve some pasta water to loosen the sauce if needed for better coating.
- To make this dish nut-free, ensure your vegan parmesan does not contain nuts or substitute with nutritional yeast.
- You can add crushed red pepper flakes for a spicy kick.
- Roast vegetables until just caramelized to bring out their natural sweetness and texture.
