This Roasted Vegetable Pasta with Herbed Sauce is a wholesome, vibrant dish featuring tender pasta tossed with caramelized seasonal vegetables and a fresh, aromatic herb sauce. It’s a simple yet satisfying meal that’s ideal for busy weeknights, cozy dinners, or make-ahead lunches.

Why You’ll Love This Recipe

Bursting with color, texture, and flavor from oven-roasted vegetables
The herbed sauce ties everything together with freshness and zest
Easy to customize with your favorite pasta or seasonal produce
Vegetarian and easily adaptable to vegan and gluten-free diets
A complete meal in one bowl—no sides required

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the roasted vegetables:

zucchini, bell peppers, cherry tomatoes, or eggplant (any combination)
red onion or shallots
olive oil
garlic powder or minced garlic
salt and black pepper
dried oregano or thyme

For the pasta:

pasta of your choice (penne, fusilli, rigatoni, or gluten-free pasta)
salt (for pasta water)

For the herbed sauce:

olive oil
fresh parsley, basil, or a mix
lemon juice and zest
garlic
grated parmesan or nutritional yeast (optional)
salt and pepper to taste
a splash of pasta water (to emulsify)

Directions

Roast the vegetables: Preheat oven to 220°C (425°F). Toss chopped vegetables with olive oil, garlic, salt, pepper, and herbs. Spread on a baking tray and roast for 25–30 minutes until tender and browned.
Cook the pasta: Boil pasta in salted water according to package instructions. Reserve ½ cup pasta water and drain.
Make the herbed sauce: In a blender or food processor, combine fresh herbs, garlic, lemon juice, olive oil, salt, and optional cheese. Blend until smooth. Add pasta water a tablespoon at a time to achieve a creamy consistency.
Assemble: Toss cooked pasta with roasted vegetables and herbed sauce. Mix until well coated.
Serve: Garnish with extra herbs, cheese, or a drizzle of olive oil.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Add chickpeas, white beans, or grilled tofu for extra protein.
Use sun-dried tomatoes or olives for a Mediterranean twist.
Swap the herb sauce for pesto or a lemon-tahini dressing.
Stir in spinach or arugula at the end for added greens.
Make it spicy with red chili flakes or a touch of harissa.

Storage / Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave, adding a splash of water or olive oil to revive the sauce.
This dish is not ideal for freezing due to the texture of the vegetables and pasta.

FAQs

What type of pasta works best for this recipe?

Short pastas like penne, fusilli, or farfalle work best as they hold the sauce and mix well with vegetables.

Can I use jarred pesto instead of making the herb sauce?

Yes, pesto works as a quick and flavorful substitute. Just add lemon juice for brightness.

Are roasted vegetables necessary?

Roasting adds sweetness and flavor depth, but sautéing is also an option if you’re short on time.

Can I make this vegan?

Yes, use nutritional yeast instead of cheese and ensure your pasta is egg-free.

What herbs go best in the sauce?

Fresh basil, parsley, mint, and chives all work well, either alone or in combination.

Can I add meat to this dish?

Absolutely—grilled chicken, sausage, or shrimp make excellent additions for non-vegetarian versions.

Is this dish gluten-free?

Use certified gluten-free pasta to make the entire dish gluten-free.

Can I make this ahead of time?

Yes. Prepare everything in advance and store separately. Toss together just before serving.

What vegetables roast best?

Zucchini, eggplant, bell peppers, cherry tomatoes, and red onions caramelize beautifully in the oven.

How do I prevent the pasta from drying out when reheated?

Add a splash of pasta water or olive oil before reheating to revive the sauce and texture.

Conclusion

Roasted Vegetable Pasta with Herbed Sauce is a vibrant, nourishing, and endlessly flexible dish that brings together the best of seasonal produce with the comfort of pasta. Whether you’re feeding a family, meal prepping for the week, or hosting vegetarian guests, this recipe delivers flavor, balance, and satisfaction every time. Fresh, simple, and delicious—this is the kind of meal you’ll come back to again and again.

Roasted Vegetable Pasta with Herbed Sauce – A Colorful, Flavor-Packed Vegetarian Main That’s Perfect for Any Season

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Roasted Vegetable Pasta with Herbed Sauce is a vibrant, flavor-packed vegetarian main dish that’s perfect year-round. A medley of colorful roasted vegetables is tossed with tender pasta and a fragrant herbed sauce for a satisfying, wholesome, and easy-to-make meal.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main
Method: Roasting and Boiling
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Instructions

Preheat oven to 425°F (220°C). Toss chopped zucchini, bell peppers, red onion, and cherry tomatoes with 2 tbsp olive oil, salt, pepper, oregano, and chili flakes. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and slightly charred.
Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together olive oil, garlic, basil, parsley, lemon juice, salt, and pepper to make the herbed sauce.
In a large mixing bowl, combine roasted vegetables and cooked pasta. Pour herbed sauce over and toss gently to coat evenly.
Serve warm, topped with grated Parmesan or vegan cheese if desired.