This is an easy way to make a flavour-packed roasted vegetable pasta sauce in the oven. Vegetables are roasted in a garlic, herb and spice mix, then combined with simple sauce ingredients and finished with a dollop of crème fraîche before tossing with cooked pasta.
“Lovely roasted veg pasta recipe. The kitchen smells great as soon as I get the veggies in the oven. I’ve made it a few times now and will keep making. Many thanks for sharing the recipe and look forward to trying more of your recipes.”
– Charlotte
Nicky’s Notes
I often roasted vegetables and then finished them on the hob to make a sauce. To cut down on washing up, I started making the sauce directly in the oven. Roasting gives a little char for extra flavour and the juices released during roasting become part of the sauce. Once the veg are roasted I add a few extras to build a luscious, flavourful sauce.
You will still need a pan to cook the pasta, but it’s worth it for the minimal fuss and big flavour.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for roasted vegetable pasta
- 🧑🍳 How to make it
- Recipe Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Roasted Vegetable Pasta Recipe
- 🍝 More Meat-Free Pasta recipes
📋 Ingredients for roasted vegetable pasta
Ingredient swaps
- Swap some vegetables for asparagus, green beans, or small cubes of butternut squash or sweet potato (add them with the other vegetables).
- Add frozen peas or tinned/frozen sweetcorn (stir in with the stock).
- Stir through wilting leaves like baby spinach or watercress at the end.
- Swap the tagliatelle for your favourite pasta – fresh or dried, cooked according to pack instructions.
🧑🍳 How to make it
Full recipe with detailed steps is in the recipe card below.
Roasting the Vegetables
Toss the vegetables with garlic, olive oil, balsamic vinegar, oregano, paprika, salt and pepper, then roast until tender with a little charring. The roasting juices help flavour the sauce.
After about 25 minutes the vegetables should be tender and slightly charred. Stir in tomato puree, hot vegetable stock and a dash of Worcester-style sauce, then return to the oven for another 10 minutes to meld the flavours.
Combining the dish
Remove the tray from the oven, thicken the sauce slightly with a cornflour slurry, then stir in crème fraîche and plenty of cooked pasta. Toss well so the pasta is coated and add reserved pasta water if you need to loosen the sauce.
Recipe Tips
PRO TIP: For a smooth sauce to please reluctant vegetable eaters, blitz the roasted vegetables and sauce until smooth, then stir in the crème fraîche and pasta.
Finish with shavings of hard cheese, fresh basil leaves and a crack of black pepper.
🍽️ What to serve it with
- Garlic bread or chunks of sourdough.
- A simple green salad or butter lettuce salad.
- A drizzle of sweet chilli sauce for a sweet-heat finish, if desired.
As usual, I get to eat all the mushrooms with this dinner because no one else in my family likes them!
📺 Watch how to make it
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Roasted Vegetable Pasta
Ingredients
- 20 cherry tomatoes, sliced in half
- 1 red bell pepper, chopped into chunky pieces
- 1 yellow bell pepper, chopped into chunky pieces
- 12 button mushrooms, halved
- 1 medium courgette (zucchini), chopped into chunky pieces
- 1 large red onion, peeled and sliced into wedges
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp tomato puree (paste in the US)
- 240 ml (1 cup) hot vegetable stock
- 1 tsp vegetarian Worcester sauce (or Worcestershire sauce)
- 1 tbsp cornflour mixed with 3 tbsp cold water to make a slurry (cornstarch in the USA)
- 2 tbsp crème fraîche
Pasta:
- 300 g (10.5 oz) fresh tagliatelle or your favourite fresh pasta
To Serve:
- 20 baby basil leaves
- 4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan)
- Large pinch black pepper
Instructions
- Preheat the oven to 180°C / 375°F (fan).
- Place the tomatoes, peppers, mushrooms, courgette, onion and garlic in a roasting tin. Add olive oil, balsamic, salt, pepper, oregano and paprika. Toss to coat evenly.
- Roast for 25 minutes until the vegetables are tender and starting to char at the edges.
- Stir in the tomato puree, hot vegetable stock and Worcester sauce, then return to the oven for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle according to the pack instructions. Drain, reserving about 1 cup of the pasta water.
- Remove the vegetable tray from the oven and stir in the cornflour slurry to thicken the sauce slightly.
- Add the cooked tagliatelle, crème fraîche and about ¼ cup reserved pasta water. Toss to combine, adding more pasta water if you need to loosen the sauce.
- Divide among bowls and top with basil leaves, shaved cheese and a grind of black pepper.
Notes
Can I make it ahead?
Best served immediately, but leftovers can be cooled, covered and refrigerated for up to two days. Reheat in the microwave, stirring occasionally, and add a splash of water, stock or cream if the pasta has absorbed the sauce.
Can I freeze it?
Freezing is not recommended — the vegetables can become mushy when thawed.
Ingredient swaps
- Swap vegetables for asparagus, green beans, butternut squash or sweet potato.
- Add frozen peas or sweetcorn with the stock.
- Stir in baby spinach or watercress at the end.
- Use your preferred pasta, fresh or dried.
Scaling
- To double for 8 people, double all ingredients except the stock — use about 420 ml. Use a large tray and add 5–10 minutes to roasting and 10 minutes when the stock is added.
- To halve for 2 people, halve everything except the stock — use about 180 ml. Keep the same timings.
Nutrition
Nutrition information is approximate and should be used as a guide.
This roasted vegetable pasta recipe was first posted in March 2023 and has since been updated with recipe improvements.
🍝 More Meat-Free Pasta recipes
Creamy Lemon Ravioli
Penne Arrabiata
20-Minute Garlic Bread Spaghetti
Creamy Mushroom Pasta
Easy Pasta Salad With The Best Italian Dressing
Vegetable Pasta Bake
Some links may be affiliate links, which can earn a small commission at no extra cost to you. Nutrition information is approximate.