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Roasted vegetable pasta

 30 ratings

Prep Time:15 mins

Cooking Time:45 mins

Serves:4 Adults

Roasted vegetable pasta

A delicious pasta dish packed with a whole range of vegetables! A perfect meal for the whole family.

About this recipe

Adapted from 101 Square Meals


  • 20ml of vegetable oil, such as olive oil or rapeseed oil
  • 1 red onion, cut into wedges
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 courgette, sliced
  • 3 cloves of garlic (leave them unpeeled)
  • Dash of balsamic vinegar
  • 400g tin of tomatoes
  • Pepper and salt
  • 1 teaspoon of sugar
  • 200g pasta
  • Grated parmesan to serve


  1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
  2. Place all the sliced vegetables into a large bowl.
  3. Pour over the oil, a splash of balsamic vinegar and the salt, pepper and sugar.
  4. Mix the vegetables to coat in the oil and vinegar.
  5. Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally for 45 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 2 minutes of cooking time.
  6. Cook the pasta in boiling water for 12-15 minutes until it is soft. Drain and add to the vegetable mix.
  7. Stir and cook gently for 2-3 minutes.

What you will need

  • Baking tray
  • Cheese grater
  • Chopping board
  • Chopping knife
  • Mixing bowl
  • Saucepan
  • Wooden spoon

"You could also use aubergine in this recipe if you like, it works well too."

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