Family Approved Plant-based Roasted Veggie Pasta

This plant-based Roasted Veggie Pasta has to be one of my favorite dishes to make.   

We are all about helping women get in more plant foods into their lives and this Roasted Veggie Pasta is a great way to enjoy more plant foods. It is vegan friendly, and can be made entirely gluten free. Want a vegan kid friendly recipe, then this would make a great addition to your next vegan family meal.

We enjoy sharing fun and delicious vegan plant-based recipes with you the whole family will love and this Plant-based Roasted Veggie Pasta is not only delicious, it is nutritious, and takes less than 30 minutes to make.

Adding vegetables to pasta is a great way to introduce kids to a variety of vegetables.  My teenage boys have requested this dish in the past and I love making it for my family, because I know they are getting in nutritious plant foods that are helping fuel their bodies.   

We made this for the first time last summer and all I can tell you is that it has become a family favorite.

You can add any of your favorite veggies to make this dish.

Here are just some of the different plant foods we have used in this dish before:

Eggplant

Zucchini

Tomatoes (cherry, roma, and grape)

Bell Peppers (green, red, yellow, orange, and purple)

Green Onions

Carrots

Thyme

Garlic

Olives

Red cabbage

It really is a versatile dish that you can make your own. 

If you have a garden, this plant-based recipe is a great way to include fresh plant foods in your meal.

We used the zucchini, tomatoes, and thyme we were growing in our own garden this year to create this dish and all I can tell you is that nothing tastes better than fresh food from your garden. 

My family is a huge pasta fan and this dish takes it to another level.  We have made it with chickpea, brown rice, and whole wheat pasta. For those that are looking for a gluten-free alternative, I would suggest using chickpea or brown rice pasta.

We found the best shaped noodles to enjoy it with was macaroni noodles, but you can make it using any type of pasta that you prefer.  The roasted veggies make a great base for spaghetti too.

This has to be one of the most colorful dishes we have made. Once you make this dish, you will see what I mean. 

The picture I took of the vegetables laid out on the baking sheet happens to be one of my favorite food pictures because it is a great example of what it means to get more plant foods into your life. 

Bright food colors are just something that brightens my day and I hope this dish helps brighten yours.

Here are the kitchen essentials you will need to make this dish:

Large Baking Sheet

Large Pan

Parchment Paper

Strainer (for draining the pasta)

This recipe makes 6 servings, but if you can adjust the ingredients to make more or less. 

To make this Plant-based Roasted Veggie Pasta Recipe you will need the following ingredients:

1 ½ Eggplant (large, diced into half-inch pieces)

1 ½ Zucchini (medium, chopped)

2 cups Roma Tomatoes, (diced)

3 Carrot (medium, sliced)

1 cup green or red bell pepper (diced)

3/4 cup Red Onion (large, diced)

1 can of black olives (sliced)

4 ½ Garlic (cloves, minced)

3 3/4 tbsps Thyme (fresh)

1/3 tsp Sea Salt (to taste)

15 ozs Chickpea Pasta (dry)

3 tbsps Balsamic Vinegar (to taste)

Here are the instructions to make this recipe:

1. Preheat the oven to 425ºF (220ºC). Line your baking sheets with parchment paper.
2. In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
3. Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
4. Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed.

You can refrigerate any leftovers for up to 4 days in an airtight container.  One serving equals about 1 ½ cups. 

Want more flavor? Add your choice of additional herbs and spices, or use a plant-based dressing of your choice instead of balsamic vinegar.

Here are some other plant-based recipes we thought you might like to try:

Zucchini Noodles with Pesto

Roasted Asparagus

Vegan Pesto and Tomato Pizza

15 Clean Eating Plant-based Dinner Ideas

Enjoy!

Here are some kitchen essential that were helpful in making this plant-based recipe: