This recipe is for anyone who likes a little pasta with their veggies. It might actually contain more veggies than pasta! If you’re a fan of my vegan pasta primavera, then you’ll probably love this dish as well. It’s a little different though! Whereas my pasta primavera has a creamy sauce, this one is lightly dressed in zippy balsamic vinegar. And then there’s the roasting of the vegetables, which brings out all their delicious sweet and savory flavors, all while making the dish super easy to prepare. Start by placing your cherry tomatoes and garlic cloves into a baking dish with some olive oil. These will take a bit longer to roast, so pop them in the oven first. You can prepare the other veggies while they start to cook. Gather up two baking sheets and a baking dish. We’ve got lots of veggies to roast! Now line your baking sheets with parchment paper. Arrange each type of veggie in a single layer in it’s own little space on one of the sheets, using two types of veggies per sheet. Rub the veggies with olive oil and pop them into the oven. Boil some pasta while the vegetables roast. You can take your baking dish out of the oven when the tomatoes are wrinkled and blistered, and the garlic is soft and browned. The remaining vegetables are done when they’re tender and browned. Add your roasted veggies to the pot with your pasta, then add fresh basil, balsamic vinegar, salt, pepper, and red pepper flakes. Stir everything up! Your roasted vegetable pasta is ready to enjoy! You can serve it plain, or give each portion a sprinkle of vegan Parmesan.
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