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 week night dinner that comes together in less than thirty minutes.
Roasted Vegetable Pasta
Are you a busy mom?
Do you meal prep over the week-end so that you can serve simple and tasty week night meals to your family? Or perhaps you have too many leftover grilled or roasted vegetables in your fridge?
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 Mediterranean Roasted Vegetables with all of you. This recipe is a great side dish to go with pasta, but when it is combined with the pasta, it makes a quick pasta supper ready in under thirty minutes.
Although the majority 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!
HOW TO MAKE ROASTED VEGETABLE PASTA:
Let’s begin making this recipe together 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 are going to stir fry some more vegetables to make an already great pasta dish extraordinary.
Over medium high heat, heat up some extra virgin olive oil in a heavy bottomed pan. Add about 1/2 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 begin to caramelize, chop up about a good handful (or more!) of mushrooms. Once you are done, just 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 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 simply 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 bit more of the pasta water.
The only thing left to do is to plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
Tips, Tricks and Recipe Notes:
- 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.
Why use pasta water?
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.
Is pasta healthy?
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 so 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 compared to the amount of pasta. In this way, you are getting all of the nutrition provided by the vegetables.
Keep in mind that whenever half of your plate is filled with nutritious and healthy vegetables, like this pasta with veggies, you are well on your way to healthier eating.
Why this Pasta Recipe works:
The sweetness of the caramelized shallots, mixed with the roasted vegetables create the perfect bite when finally combined with pasta -total comfort food. As an added bonus, it can be eaten hot or cold.
Origins of Recipe for Pasta with Roasted Vegetables:
This quick and easy 30 minute meal was the result of me trying to empty out my fridge. I had so many versions of grilled vegetables due to the recipe testing I was doing for the Mediterranean Roasted Vegetables post.
It quickly became the perfect pasta night dinner that my family enjoyed and I just had to share it with all of you!
Make this Roasted Vegetable Paste your own by:
- topping it with ricotta salata, or mozzarella;
- increasing the fiber and protein content by adding lentils or other legumes or
- using different types of pasta grains such as whole wheat or spelt.
This is really a great recipe to work with!
The truth is that this recipe will work with just about any roasted or grilled vegetables you may have hanging around in your fridge. So, if you have ever wondered what to do with leftover roasted vegetables… make this pasta dish!
It really is such an easy weeknight diner recipe. 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.
Ciao for now,
★★★★★ If you have made this Roasted Vegetable Pasta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Vegetable Pasta
- 1/2 pound pasta dry, short or long
- 2-3 tablespoons olive oil extra virgin
- 1/2 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
- 1/2 cup Parmigiano-Reggiano cheese 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 1/2 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.