Welcome to your new favorite weeknight dinner: Roasted Vegetable Pasta! Our healthy Roasted Vegetable Pasta! Packed with the goodness of fresh vegetables, this dish is a versatile choice for anyone looking to infuse their meals with both nutrition and flavor. Whether you aim to eat better or love the vibrant taste of garden-fresh veggies, this pasta dish is a delightful addition to your recipe collection.
Step By Step Instructions
Prep
Set your oven to 400°F (200°C). Then, add 16 oz (450g) of sliced mushrooms, 3 whole garlic cloves, 3 zucchinis (trimmed and sliced), and 2 sliced red onions to a large bowl. Mix Up the Vegetables: Various vegetables roast beautifully for this pasta. Try incorporating Brussels sprouts, eggplant, asparagus, or bell peppers. For an extra crunch, toss in broccoli or cauliflower. Sliced fennel is a fantastic addition if you enjoy a slightly sweet, anise-like flavor. Swap The Cheese: Plenty of cheeses can take your pasta to new heights if you’re looking to experiment with flavors or don’t have Parmesan. A sprinkle of sharp cheddar can add a comforting depth, while crumbled feta will introduce a tangy kick. For a creamier texture, stir some goat cheese into the pasta until beautifully melted. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Drizzle 2 tablespoons of olive oil over your veggies. Sprinkle with salt, pepper, and 1 tablespoon of paprika. Toss until everything’s nicely coated.
Roasting The Vegetables
Transfer the vegetables to a rimmed sheet pan and spread them out in an even layer over the pan, being careful not to overcrowd the pan. Roast for 30 minutes or until they’re tender and slightly charred. Carefully remove roasted garlic, squeeze it from its skin, and mash it with a fork.
Cook The Pasta
While veggies roast, boil your pasta (1 pound/450g) until al dente, aiming to finish with the veggies. Before draining, reserve about 1 cup (240 ml) of the pasta water to adjust the dish’s consistency later.
Finishing The Dish
After the pasta is drained, please put it back into the pot. Add the roasted vegetables and toss them with a splash of reserved pasta water, a handful of torn basil or chopped parsley, and the mashed garlic. Mix in 1/2 cup (90 grams) of Parmesan cheese until the pasta is evenly coated with the melted cheese and the mixture is creamy. Add more pasta water if necessary to reach the desired consistency before serving.
