Description
A flavorful and easy-to-make roasted veggie pasta featuring mushrooms, cherry tomatoes, zucchini, red onion, and bell pepper, seasoned with Italian herbs and garlic, then combined with perfectly cooked pasta for a hearty and healthy meal.
Ingredients
Vegetables
- 20 ounces cherry tomatoes
- 1 zucchini, quartered lengthwise and cut into 1/2” pieces
- 1/2 red onion, quartered
- 8 ounces baby Bella mushrooms, quartered
- 1 red bell pepper, cut into 1” pieces
Seasonings and Oils
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil, divided
Pasta
- 16 ounces dry pasta (gluten-free if necessary)
Serving Suggestions
- Fresh basil (or parsley)
- Dairy-free parmesan (optional)
Instructions
- Prep: Move an oven rack to the top third position of your oven and preheat it to 415°F (215°C).
- Assemble: In a 9×13” casserole dish, combine zucchini, onion, mushrooms, and red bell pepper. Sprinkle with Italian seasoning, garlic powder, salt, and pepper, then drizzle with balsamic vinegar and 1 tablespoon olive oil. Mix well and push these vegetables to one side of the dish. Place cherry tomatoes on the other side, season with salt and pepper, and drizzle with the remaining tablespoon of olive oil.
- Bake: Place the dish on the top oven rack and bake the vegetables for 30 minutes.
- Cook the Pasta: While the vegetables bake, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside. Timing the pasta to finish cooking when vegetables are done is ideal.
- Final Bake: Remove the dish from the oven. Use a potato masher or firm spatula to gently mash the cherry tomatoes, releasing their juices while keeping some texture. Stir the tomatoes into the other roasted vegetables. Return the dish to the top rack and bake for an additional 7-10 minutes.
- Combine: Remove the roasted vegetables from the oven, add the cooked and drained pasta, and stir well to combine. Adjust seasoning with salt and pepper as needed.
- Serve: Divide the pasta into serving bowls. Top with fresh basil and dairy-free parmesan if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Fresh herbs like basil or parsley add a bright, fresh finish.
- Dairy-free parmesan can be used for a vegan-friendly option.
- Timing the pasta to finish cooking as vegetables finish baking saves time and keeps everything warm.
- Leftovers can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
