This Roasted Vegetable Pasta is the perfect recipe for anyone that loves to meal prep, or who is looking for a way to use up leftover grilled vegetables. This easy pasta dinner makes a great weeknight dinner that comes together in less than thirty minutes.
Are you a busy mom?
Do you meal prep over the weekend so that you can serve simple and tasty weeknight meals to your family?
Do you often make extra roasted or grilled vegetables as part of your meal prep planning?
If you answered yes, and are looking for vegetarian pasta dishes, great! I have the perfect recipe for you… with an Italian twist!
A few weeks ago, I shared this wonderful recipe for roasted vegetables with all of you. This recipe is a great side dish to go with pasta, but it makes a quick pasta supper ready in under thirty minutes when it is combined with pasta.
Although most of the vegetables used in this simple homemade dinner have already been roasted, my family and I are great fans of caramelized shallots and stir-fried mushrooms.
So with an investment of an additional fifteen minutes of prep time, you will quickly appreciate, after your first bite, that it was worth your efforts.
So go ahead and grab one large pot and one large pan because supper will be served in less than 30 minutes!
Let’s begin making this recipe by bringing a large pot of salted water to a rolling boil. While we wait for that to happen, let’s get started with the vegetables.
Although the roasted vegetables have already been prepped, we will stir fry some more vegetables to make an already great pasta dish extraordinary.
Over medium-high heat, heat about 2 tablespoons of extra virgin olive oil in a heavy-bottomed pan. Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
If you don’t have any shallots, you can still make this recipe with one medium onion.
So now, while we continue to wait for the water to boil and the shallots to caramelize, chop up about a good handful (or more!) of mushrooms. Add them to the shallots and increase the heat to medium-high.
By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta to the boiling water and cook according to the package instructions.
Meanwhile, your shallots (or onions) and mushrooms should have a nice color to them and be nicely caramelized. Add the roasted vegetables (previously prepped) and combine. Add about one ladle of the pasta water and turn up the heat.
The pasta should almost be at the “al dente” stage. This means that there is still a little resistance when chewing it.
Add the pasta to the veggies while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little more of the pasta water.
The only thing left to do is plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
- caramelizing the shallots (or onions) creates the surprising element of sweetness to this humble pasta dish, don’t miss out on this;
- the starch from the pasta water helps the vegetables cling to the pasta. Make sure not to skip this step.
Make this recipe your own by
- topping it with Ricotta Salata, or mozzarella;
- replace the parmesan cheese with pecorino romano;
- if you like heat, add a few pinches of red pepper flakes;
- increasing the fiber and protein content by adding lentils or other legumes;
- replacing the Italian parsley with other fresh herbs like fresh basil;
- using different pasta grains such as whole wheat or spelt.
Using pasta water will not only improve the overall flavor and texture of your dish, but the starch in the water will thicken the overall texture of your pasta dish.
As a dietitian, I have been asked numerous times about whether or not pasta is healthy. The short answer to this is that anything eaten in moderation is fine. Always look at the facts and not the latest diet trends.
Pasta contains many beneficial vitamins, minerals and antioxidants (not limited to iron, fiber, B vitamins, to name but a few). Why would you want to limit this?
As a general point of reference, make sure you have three to four times the amount of vegetables than the amount of pasta. In this way, you are getting all of the nutrition provided by the vegetables.
Remember that whenever half of your plate is filled with nutritious and healthy vegetables, like this pasta with roasted veggies, you are well on your way to healthier eating.
There are endless options when it comes to vegetable and pasta combinations. Zucchini, broccoli, peas, broccoli raab (rapini), caramelized onions, eggplant, bell peppers… as you can see the list is exhaustive! Experiment and have fun… you really can’t go wrong when it comes to pasta and vegetables.
Why this pasta recipe works
The sweetness of the caramelized shallots, mixed with the roasted vegetables, creates a great dish when combined with pasta -total comfort food. Transform leftovers into a roasted vegetable pasta salad when using short pasta.
Easy pasta recipes
If you are looking for easy pasta recipes made with just a few ingredients that are perfect for busy weeknight dinners, be sure to take a look at this lemon pasta recipe. It is great any time of year. Combine it with shrimps or scallops for a complete meal. Another family favorite is this tuna pasta recipe. Such a great summer recipe to help you use up those cherry tomatoes.
Looking for more? Be sure to visit the Pasta Category for more options.
This quick and easy 30-minute meal was the result of me trying to empty my fridge. I combined leftover roasted vegetables and pasta and as they say, the rest is history.
It has since become the perfect pasta night dinner that my whole family enjoys.
So, if you have ever wondered what to do with leftover roasted vegetables… make this delicious pasta recipe!
It really is such an easy weeknight dinner recipe. I hope you all get a chance to try it!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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★★★★★ If you have made this vegetable pasta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Vegetable Pasta
- ½ pound pasta dry, short or long
- 2-3 tablespoons olive oil extra virgin
- ½ cup shallots minced, about 2-3
- 1-2 cups mushrooms fresh, sliced
- 4 cups roasted or grilled vegetables assorted, leftover
- 1-2 ladles reserved pasta water
- salt and pepper to taste
- ½ cup Parmigiano-Reggiano cheese freshly grated
- 1 bunch parsley minced
- Bringing a large pot of salted water to a rolling boil. While we wait, let’s get started with the vegetables.
- Over medium high heat, heat 2-3 tablespoons of extra virgin olive oil in a heavy bottomed pan.
- Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
- Add the mushrooms to the shallots and increase the heat to medium high.
- By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta and cook according to the package instructions.
- Add the roasted vegetables (previously prepped) and combine.
- Add about one ladle of the pasta water and turn up the heat, just a bit.
- When the pasta is done, add it to the veggies, while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little bit more of the pasta water.
- Plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
This post was originally published on September 6, 2018, and republished on May 20, 2021, with updated content. Thanks for sharing.