A fresh and delicious roasted veggie pasta ready in just 15 minutes — serve it hot or cold. Perfect for a quick family dinner or packed for a picnic.
If your fridge is full of vegetables nearing their end, this roasted veggie pasta is a great no-waste solution. Chop your vegetables, toss them with olive oil and dried herbs, roast until tender and combine with cooked pasta. It’s quick, colorful and versatile — great for weeknight meals or for taking on the go.
Seasoning Ideas
This recipe uses dried oregano for a simple, classic flavor, but you can adapt the seasonings to suit your taste. Smoked paprika adds a warm, smoky note; chilli powder brings heat; garlic granules or Italian seasoning will also work well. Experiment to find your favourite combination.
Why We Love Pasta
Pasta is incredibly versatile and works in countless recipes, from comforting one-pot meals to light pasta salads. It adapts easily to different diets and flavours, making it a reliable go-to for busy families.
This roasted veggie pasta is just one easy idea — try whole wheat or legume-based pasta for extra fiber and protein, or pair the dish with different sauces and add-ins to keep it interesting.
Best Pasta to Use
Penne works well here, but any dried pasta you have on hand will do. Choose whole wheat or chickpea pasta for a healthier option. Cook the pasta in plenty of salted water according to package instructions, then drain and combine with the roasted vegetables.
Recommended Vegetables
The vegetables used in this recipe are quick-roasting and full of colour. Use what you have available — aim for a mix of textures and flavours.
- red onion
- red pepper
- yellow pepper
- courgette
- cherry tomatoes
- baby broccoli
- asparagus
Avoid large root vegetables like butternut squash or sweet potato unless you plan to roast them longer. To add protein, stir through cooked chicken, prawns or drained tinned beans for a satisfying vegetarian option.
How to Serve
This dish is delicious served hot, garnished with fresh basil and grated Parmesan, or sprinkled with red pepper flakes for those who like it spicy. It also makes an excellent cold pasta salad — cool the drained pasta under running cold water and allow the roasted vegetables to come to room temperature before mixing. Pack into an airtight container for lunches, school, work or picnics.
If you’re introducing picky eaters to vegetables, try serving them mixed into pasta where the flavours are familiar and comforting.
Other Recipes to Try
For more quick pasta ideas, consider a pizza-flavoured pasta salad or a child-friendly hummus with crudités for picnic snacks. These recipes are handy for busy weeks and summer outings.
Child-friendly dips like homemade hummus are great for encouraging kids to try raw vegetables. They’re quick to make, nutritious and easy to pack for trips and holidays.
Description
A fresh and delicious roasted vegetable pasta that comes together in about 15 minutes. Serve hot or cold for a flexible, family-friendly meal.
Ingredients
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 200g / 7 oz asparagus
- 200g / 7 oz baby broccoli
- 150g / 5 oz cherry tomatoes
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 400g / 14 oz dried pasta
Instructions
- Chop the vegetables and put them in a large bowl. Add the olive oil and oregano, then toss until all pieces are evenly coated.
- Spread the vegetables across two baking trays or dishes and roast in a 200°C (400°F) oven for about 15 minutes, stirring once, until tender and slightly caramelised.
- Meanwhile, cook the pasta according to package instructions. Drain well.
- Toss the cooked pasta with the roasted vegetables and serve immediately, or cool and refrigerate in an airtight container for up to 2 days.
Notes
To make a cold pasta salad, rinse the drained pasta under cold water to stop the cooking, let the roasted vegetables cool, then combine. Adjust seasoning and add a drizzle of extra olive oil or a squeeze of lemon if desired.
