Roasted Vegetable Pasta with Parmesan and Basil

Roasted vegetable pasta is what happens when you let the oven do most of the cooking. A couple of sheet pans of zucchini, eggplant, bell pepper, red onion and cherry tomatoes go into a hot oven, and half an hour later they come out caramelized at the edges and sweet in the middle, ready to be tossed with pasta, Parmesan and basil.

The sauce comes almost entirely from the pan. Cherry tomatoes burst and release their juices, whole garlic cloves turn soft and mellow enough to mash, and a splash of starchy pasta water pulls it all together into a light coating. There is no cream, no jarred sauce and very little hands-on time.

It is a flexible, vegetable-packed dinner that adapts to whatever is in season. If you are after something richer for another night, our creamy garlic butter pasta takes the opposite approach.

Roasted vegetable pasta at a glance

• Taste and texture: sweet, caramelized vegetables, juicy burst tomatoes and salty Parmesan with tender pasta.
• Best for: weeknight dinners, meatless meals and using up summer vegetables.
• Key technique: roast at high heat on two sheet pans so the vegetables brown instead of steam, then emulsify with pasta water.
• Serves: 4 as a main course.

Why roasting the vegetables works

High heat for browning

At 425°F, the surface moisture on the vegetables evaporates quickly and their natural sugars begin to caramelize. That browning is where most of the flavor in this dish comes from. A lower oven temperature tends to leave the vegetables soft and pale.

Space on the pan

Crowded vegetables trap steam and turn soggy. Spreading them over two sheet pans in a single layer gives each piece room to brown. Swapping the pans halfway through evens out any hot spots in your oven.

Burst tomatoes and roasted garlic as the sauce

Whole cherry tomatoes soften and split in the oven, giving up sweet, concentrated juice. Garlic roasted whole becomes soft, mild and spreadable rather than sharp. Mashed together on the pan, they form the base of a simple sauce.

Starchy pasta water

The water the pasta cooked in is full of starch. Tossed with olive oil, cheese and vegetable juices, it helps everything cling to the pasta in a glossy coating rather than sliding to the bottom of the bowl. For more on this, see our cooking tips.

Roasted Vegetable Pasta

Zucchini, eggplant, bell pepper, red onion and cherry tomatoes roasted until caramelized, then tossed with short pasta, roasted garlic, Parmesan, pasta water and basil.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4 servings

Equipment

• 2 rimmed sheet pans
• Large pot
• Colander
• Large serving bowl
• Liquid measuring cup

Ingredients

  

Roasted vegetables

• 1 small eggplant about 3/4 lb / 340 g, cut into 3/4-inch cubes
• 1 medium zucchini halved lengthwise and cut into 1/2-inch half-moons
• 1 large red bell pepper cut into 1-inch pieces
• 1 medium red onion cut into 8 wedges
• 1 pint cherry tomatoes about 10 oz / 285 g, left whole
• 4 cloves garlic peeled and left whole
• 1/4 cup extra-virgin olive oil divided: 3 tbsp for roasting, 1 tbsp to finish
• 1 tsp kosher salt or 1/2 tsp table salt
• 1/2 tsp black pepper freshly ground
• 1 tsp dried oregano

Pasta and finish

• 12 oz short pasta 340 g, such as rigatoni, penne or fusilli
• 1 tbsp kosher salt for the pasta water
• 1/2 cup grated Parmesan cheese about 1 1/2 oz / 45 g, plus extra to serve; see note for a vegetarian option
• 1/4 cup fresh basil leaves torn

Instructions

 

• Heat the oven to 425°F / 220°C with racks in the upper and lower thirds.
• Divide the eggplant, zucchini, bell pepper, red onion, cherry tomatoes and garlic cloves between 2 rimmed sheet pans. Drizzle with 3 tablespoons of the olive oil, sprinkle with the 1 teaspoon kosher salt, the pepper and the oregano, and toss with your hands until everything is coated. Spread into a single layer with a little space between the pieces.
• Roast for 25 to 30 minutes, stirring the vegetables and swapping the pans between racks halfway through, until the eggplant is soft, the edges are browned and the tomatoes have burst.
• While the vegetables roast, bring a large pot of water to a boil (about 4 quarts) and add the 1 tablespoon kosher salt. Cook the pasta for 1 minute less than the package directions, so it is just shy of al dente.
• Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.
• Mash the roasted garlic cloves with a fork on one of the sheet pans, and press on a few of the tomatoes to release their juices.
• Add the pasta to a large serving bowl (or back to the pot), then add the roasted vegetables with all their juices and garlic, the remaining 1 tablespoon olive oil, the Parmesan and 1/2 cup of the reserved pasta water. Toss for about 1 minute until the pasta looks glossy and lightly coated, adding more pasta water a splash at a time if it looks dry.
• Taste and adjust the salt and pepper. Scatter with the basil and serve with extra Parmesan.

Notes

Traditional Parmigiano-Reggiano is made with animal rennet. For a strictly vegetarian dish, look for a Parmesan-style cheese labeled vegetarian or made with microbial rennet.

Two sheet pans keep the vegetables from steaming. If you only have one, roast in two batches.

Refrigerate leftovers (40°F / 4°C or below) within 2 hours and eat within 3 to 4 days.

Keyword roasted vegetable pasta, roasted veggie pasta, sheet pan vegetable pasta, vegetarian pasta

Tips for the best roasted vegetable pasta

• Cut vegetables to similar sizes. Pieces of about 3/4 to 1 inch roast evenly. Eggplant can be a little larger, as it shrinks the most.
• Do not skimp on the oil for eggplant. Eggplant absorbs oil as it roasts; too little and it can turn dry and leathery. Toss well so every cube is coated.
• Salt the pasta water well. A tablespoon of kosher salt in a big pot seasons the pasta from the inside, which matters in a dish with a light sauce.
• Undercook the pasta slightly. It finishes softening as you toss it with the hot vegetables and pasta water.
• Toss in a warm bowl. Adding everything to the still-warm pasta pot keeps the dish hot and helps the cheese melt evenly.
• Add basil at the end. Fresh basil darkens quickly in heat, so tear it over just before serving.

Substitutions and variations

• Other vegetables: yellow squash, broccoli florets, cubed butternut squash or mushrooms all roast well. Hard vegetables like squash need about 10 more minutes, so give them a head start.
• Gluten-free: use a gluten-free short pasta made from corn and rice or chickpeas. Check the package for timing and reserve extra pasta water, as these pastas can absorb more.
• Dairy-free or vegan: skip the Parmesan and finish with an extra tablespoon of olive oil, a squeeze of lemon and some toasted breadcrumbs or nutritional yeast for a savory note.
• Add protein: roast a drained, rinsed can of chickpeas on the pans with the vegetables, or top each bowl with a spoonful of ricotta.
• Cheese swaps: crumbled feta or goat cheese stirred in at the end gives a tangier finish.
• A little heat: add 1/4 teaspoon red pepper flakes with the oregano.

Storage and reheating

Let leftovers cool, then refrigerate them in an airtight container within 2 hours of cooking. Your fridge should be at 40°F / 4°C or below. The pasta keeps for 3 to 4 days.

To reheat, add a splash of water and warm in a skillet over medium-low heat, stirring, or microwave covered until heated through to 165°F / 74°C. The pasta also tastes good cold or at room temperature as a pasta salad with an extra drizzle of olive oil and a squeeze of lemon. Freezing is not recommended, as the eggplant and zucchini turn watery when thawed.

Common mistakes to avoid

• Crowding one sheet pan. The vegetables steam instead of browning. Use two pans or roast in batches.
• Roasting at too low a temperature. Below about 400°F, vegetables soften without caramelizing. Keep the oven at 425°F.
• Pouring away all the pasta water. Without it, the dish can be dry and the cheese clumps. Always reserve a cup before draining.
• Mincing the garlic. Minced garlic burns at high heat and turns bitter. Roast the cloves whole, then mash.
• Under-seasoning. Roasted vegetables need salt to taste of themselves. Season before roasting and taste again at the end.

Frequently asked questions

What is the best pasta shape for roasted vegetables?

Short, sturdy shapes such as rigatoni, penne, fusilli or orecchiette hold chunks of vegetable and catch the juices. Long pasta like spaghetti works but makes the vegetables harder to pick up in each bite.

Can I roast the vegetables ahead of time?

Yes. Roast them up to 2 days ahead, cool and refrigerate. Rewarm them on a sheet pan at 400°F for about 10 minutes while the pasta cooks, then toss everything together as directed.

Do I need to salt the eggplant first?

Not for this recipe. Modern eggplants are rarely bitter, and high-heat roasting drives off enough moisture that pre-salting is unnecessary.

Is Parmesan cheese vegetarian?

Traditional Parmigiano-Reggiano is made with animal rennet, so it is not strictly vegetarian. Many US supermarkets carry Parmesan-style cheeses made with microbial or vegetable rennet; check the label.

Can I use frozen vegetables?

Frozen vegetables release a lot of water and will not brown well, so fresh is best here. If you must use frozen, roast them straight from frozen on a very hot pan and expect a softer result.

Serving suggestions

This pasta is a full meal on its own, but a crisp green salad with a lemony dressing makes a nice contrast. For a more filling vegetarian spread, start with a bowl of creamy tomato soup or serve a side of Mediterranean chickpea salad, which shares many of the same flavors. Finish the meal with a square of homemade chocolate brownies. For more meat-free dinners, explore our vegetarian recipes.