Prep time
10 mins
Total cook time
50 mins
Serves
4 people
Level
Easy
About the recipe
🍝 Tender pasta is tossed with oven-roasted vegetables, olive oil, and fragrant herbs, creating a healthy Mediterranean-style meal that feels both light and satisfying. This easy vegetarian pasta recipe is perfect for a quick weeknight dinner, a wholesome family meal, or anyone looking for a flavorful vegetable pasta packed with French flair.
🇫🇷 Fun fact: In southern France, many beloved dishes—like ratatouille—were created by farmers using the extra seasonal vegetables from their gardens. This roasted veggie pasta follows that same tradition, celebrating fresh ingredients and simple French cooking that turns everyday vegetables into something truly delicious. 🌿🍅🍆
Ingredients
Part 1:
• 2 handfuls of cherry tomatoes cut in halves
•. 1 eggplant cubed
• Small container of mushrooms sliced
• 3 garlic cloves diced
• 1 purple onion sliced
• 1 red pepper sliced
Put in your favorite veggies as this recipe is super flexible!
• 1 can of tomato sauce
(optional: use meat sauce)
• 5 tablespoons of oil
• ½ tsp crushed red pepper
• 1 tablespoon of basil
• 1 tablespoon of oregano
• ¼ tsp cumin (optional)
• salt and pepper
Other:
• Your favorite pasta
• Parmesan cheese
• Mozzarella cheese
Preparation
2. Cut all the veggies in Part 1 and place them in a casserole dish.
3. Add the ingredients of Part 2 on top of Part 1 and mix together well.
4. Put the veggies in the oven and bake for about 30 minutes until completely cooked.
6. Once both the pasta and veggies are cooked, take a one-person portion of pasta and a portion of roasted veggies and put them together in a mixing bowl. Add 1-2 tablespoon of parmesan on top and lightly toss them together.
7. Place the mixture on a dish and top with fresh mozzarella, parmesan, basil, and cracked pepper.
8. The roasted veggie mixture preserves for 5-7 days in the frig.
