Name: Easy Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ cup zucchini (halved and sliced (about 1 small)); ½ cup squash (halved and sliced (about 1 small)); 1 cup cherry tomatoes; 1 cup baby bella mushrooms (sliced); ½ cup cauliflower (cut into like-size florets); 1 cup eggplant (cubed); 1 pound rotini pasta; 2 teaspoons salt; ½ cup reserved pasta water; 1 cup shredded mozzarella cheese; ⅓ cup grated parmesan cheese; 2 cups marinara sauce; 2 Tablespoons fresh basil (chopped)

Add this roasted vegetable pasta to your dinner menu! Combined together in a pot— pasta, melted cheese, rich marinara sauce, and roasted vegetables. This roasted vegetable pasta recipe comes together in 40 minutes and a dish that the entire family will love!

In This Post

You'll Love This Roasted Vegetable Pasta
Pasta With Roasted Vegetables Ingredients
Let's Walk Through The Recipe
What Vegetables Can I Use?
You Can Prep This Ahead
More Easy Dinner Recipes
Easy Roasted Vegetable Pasta

This pasta dish is just what the doctor ordered when there's vegetables on their last leg in the refrigerator and you're craving a comforting home cooked meal. This roasted vegetable pasta is as simple as it gets, hearty, and satisfies the taste buds.

I first made this dish years ago, and I've made it at least a dozen times in the last couple months. It's a recipe that my toddler loves too!

You'll Love This Roasted Vegetable Pasta

Incredibly simple to make
Ready in just 40 minutes
Hearty and filling— packed with a variety vegetables
Versatile based on what you have and/or like
Makes enough to gift yourself with leftovers for lunches
Toddlers love it too!

Pasta With Roasted Vegetables Ingredients

Pasta: I find that using a version of rotini pasta works best in this recipe simply so that the sauce and cheese get caught in the pasta making it that much more flavorful.
Marinara: You can use either store bought or homemade marinara sauce— here's the brand I love when I don't have any homemade on hand.
Cheese: We're using a combination of shredded mozzarella and grated parmesan cheese. Both make it cheesy but also add tons of flavor.
Vegetables: You want to use a variety of vegetables— cauliflower, zucchini, squash, mushrooms and tomatoes are our favorites. You want around 3-4 cups total of vegetables.

Add this cheesy rotini pasta with roasted vegetables to your dinner menu! Combined together in a pot— rotini pasta, melted cheese, rich marinara sauce, and roasted vegetables. It adds a twist to a classic pasta dish that the entire family will love!

Let's Walk Through The Recipe

Preheat the oven to 425°F. Spread out the chopped vegetables on 2 baking sheets— you want them spread out enough so they don't steam. Toss with olive oil, salt, and pepper. Roast for 20 minute, stirring halfway through.
While the vegetables roast, start the pasta. Bring a pot of water to boil with the salt. Cook the pasta as instructed. Prior to straining, reserve ½ cup pasta water.
Over low heat, add the pasta back into the pot. Stir in the marinara sauce, mozzarella cheese, parmesan cheese, and water. Then stir in the fresh basil. Garnish with additional parmesan cheese, if desired.

What Vegetables Can I Use?

Use what you love— that's what's so great with this pasta with roasted vegetables recipe! I often make this recipe when I need to use up a variety of leftover vegetables from the week. That means that the vegetables can vary each time I make this or I might only be using 1-2 vegetables while other times I'm using a bunch!

You Can Prep This Ahead

The best part about this pasta with roasted vegetables is that you can prep half of it ahead by two ways.

Chop the Vegetables: Up to 3 days ahead, take a look in the refrigerator and chop the various vegetables. Set them in the refrigerator in an airtight container. The day of, toss them with olive oil, salt and pepper.
Chop & Roast the Vegetables: Up to 3 days ahead, preheat the oven to 425°F. Take a look in the refrigerator and chop the various vegetables. Toss with olive oil, salt and pepper, and spread onto 2 baking sheets. Roast for 20 minutes, stirring halfway through. Allow the vegetables to cool completely prior to storing in an airtight container in the refrigerator.