A light, flavorful, and wholesome pasta dish, this Garlic Roasted Vegetable Pasta combines tender roasted vegetables, fragrant garlic, and whole-wheat spaghetti for a satisfying meal that’s both nourishing and easy to prepare. It’s a vibrant vegetarian option that’s perfect for busy weeknights or as a colorful side dish for gatherings.
Why You’ll Love This Recipe
A fully vegetarian recipe that’s hearty, wholesome, and satisfying.
Quick and simple — ready in just about 35 minutes.
A perfect way to use up leftover vegetables in your fridge.
Customizable with any seasonal veggies or herbs you have on hand.
Light yet filling, and ideal for both lunch and dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces whole wheat spaghetti
8 cups cubed mixed vegetables (such as eggplant, red bell peppers, zucchini, sweet potato, and onion)
12 cloves garlic, whole, with skin on
¼ cup extra virgin olive oil, divided
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
¼ cup fresh parsley, minced
Chili flakes, optional
Directions
Prepare the oven and vegetables
Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper. Cube the vegetables into bite-sized pieces and place them on the baking sheet along with the garlic cloves.
Roast the vegetables
Drizzle half of the olive oil over the vegetables and season with salt and pepper. Toss everything to coat evenly, then spread into a single layer. Roast for 18–20 minutes, or until tender and lightly caramelized.
Cook the pasta
While the vegetables are roasting, cook the whole-wheat spaghetti according to package directions. Reserve ½ cup of the starchy cooking water before draining.
Combine everything
Return the drained pasta to the warm pot. Add the roasted vegetables, remaining olive oil, grated Parmesan, parsley, and chili flakes if using. Pour in a little of the reserved cooking water and toss everything together until well mixed and lightly coated.
Season and serve
Adjust the salt and pepper to taste. Serve warm, at room temperature, or even chilled as a refreshing pasta salad.
Add protein: Toss in grilled chicken, shrimp, or chickpeas for extra protein.
Try different vegetables: Broccoli, carrots, cherry tomatoes, or squash all work beautifully.
Make it vegan: Omit the Parmesan cheese or use a plant-based alternative.
Add herbs: Fresh basil, thyme, or oregano add a lovely aroma and flavor.
Add zest: Finish with a squeeze of lemon juice or a sprinkle of lemon zest for brightness.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the pasta in a skillet over medium heat with a splash of water or olive oil until heated through. It can also be enjoyed cold as a refreshing pasta salad.
FAQs
1. Can I use a different type of pasta?
Yes, any pasta shape works — penne, rotini, or fusilli all hold up well with roasted vegetables.
2. How do I make this recipe vegan?
Simply skip the Parmesan cheese or replace it with nutritional yeast or vegan Parmesan.
3. What vegetables work best for roasting?
Harder vegetables like zucchini, eggplant, bell peppers, onions, sweet potatoes, and carrots roast beautifully.
4. Can I roast the vegetables ahead of time?
Yes, roasted vegetables can be made up to two days ahead and stored in the refrigerator until ready to use.
5. How do I prevent the pasta from drying out?
Add a splash of reserved pasta water or olive oil when reheating to restore moisture and silkiness.
6. Can I freeze this pasta?
It’s best enjoyed fresh, but you can freeze it for up to one month. Thaw in the refrigerator before reheating.
7. What can I use instead of parsley?
Try fresh basil, cilantro, or chives for a different flavor profile.
8. Is this recipe gluten-free?
Use gluten-free pasta instead of whole-wheat to make this dish gluten-free.
9. Can I make this recipe spicy?
Yes, add chili flakes, cayenne, or even a drizzle of spicy olive oil for a touch of heat.
10. Can I serve this dish cold?
Absolutely — it makes a delicious cold pasta salad for picnics or lunches.
Conclusion
Garlic Roasted Vegetable Pasta is a vibrant, hearty, and nourishing meal that celebrates the natural sweetness of roasted vegetables and the comfort of pasta. Whether you’re looking for a quick vegetarian dinner or a flavorful side dish, this recipe delivers freshness, flexibility, and pure satisfaction in every bite.
This Garlic Roasted Vegetable Pasta features tender, caramelized vegetables and whole wheat spaghetti tossed with garlic, olive oil, and Parmesan. It’s a vibrant, hearty, and nourishing vegetarian meal perfect for busy weeknights or as a colorful side dish.
Ingredients
8 ounces whole wheat spaghetti
8 cups cubed mixed vegetables (e.g., eggplant, red bell peppers, zucchini, sweet potato, onion)
12 cloves garlic, whole, with skin on
¼ cup extra virgin olive oil, divided
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
¼ cup fresh parsley, minced
Chili flakes, optional
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place cubed vegetables and whole garlic cloves on the sheet.
Drizzle half the olive oil over the vegetables. Season with salt and pepper, toss to coat, and spread in a single layer. Roast for 18–20 minutes until tender and lightly caramelized.
While vegetables roast, cook spaghetti according to package directions. Reserve ½ cup pasta water before draining.
Return pasta to the warm pot. Add roasted vegetables, remaining olive oil, Parmesan cheese, parsley, and chili flakes if using. Add a splash of reserved pasta water and toss to combine.
Season with additional salt and pepper to taste. Serve warm, room temperature, or chilled as a pasta salad.
Notes
Use any combination of seasonal vegetables you have on hand.
To make vegan, omit Parmesan or use a plant-based alternative.
Add lemon zest or juice for brightness.
Roasted veggies can be made ahead and stored for up to 2 days.
This dish can be served warm or cold as a pasta salad.
