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This roasted vegetable pasta is tossed with numerous caramelized roasted veggies and a scrumptious balsamic garlic butter sauce. So easy and scrumptious!
This roasted veggie pasta was an on the spot hit in our home!
I imply, it’s laborious to go mistaken in our e book with mixing a giant pan of caramelized veggies with pasta. However we liked the simplicity of the butter-balsamic-garlic sauce right here, which completely complemented the flavors of the roasted veggies with out overpowering them. When tossed with a beneficiant handful of salty freshly-grated Parm and plenty of contemporary basil, this dish was completely bursting with large, contemporary, summertime flavors. We went again for seconds…after which thirds! Couldn’t get sufficient of this one. ♡
The veggie choices listed here are completely versatile, so please be happy to make use of no matter sounds good (or is overflowing in your backyard, in case you occur to have a inexperienced thumb!). You might additionally add in an additional protein in case you’d like (similar to rooster, sausage, shrimp, and so forth). And whereas I like the nice and cozy roasted veggies right here contemporary out of the oven, we will vouch that this recipe tastes equally scrumptious served as extra of a chilly pasta salad, so remember to take pleasure in these leftovers too.
Let’s make some veggie pasta!
Roasted Vegetable Pasta Elements
Listed here are a couple of fast notes in regards to the elements you’ll need to make this roasted veggie pasta recipe:
- Veggies:Â I like a summertime mixture of contemporary zucchini, eggplant and crimson onion for this pasta. When evenly minimize into bite-sized items and tossed with olive oil, salt and pepper, they roast and caramelize superbly within the oven.
- Tomatoes: Cherry tomatoes add a scrumptious pop of juicy sweetness and a contact of acidity to the pasta. They don’t must roast fairly so long as the opposite veggies, so I like to recommend including them in midway by roasting.
- Pasta: I used mezze rigatoni for the batch proven right here, however nearly any form of pasta will work for this recipe. If you’re making this recipe gluten-free, simply use your favourite model of gf pasta.
- Butter:Â Salted butter kinds a yummy, creamy base for the balsamic garlic sauce. For those who solely have unsalted butter readily available, no worries, simply add in an additional 1/8 teaspoon positive sea salt.
- Seasonings:Â A easy mixture of pressed (or minced) contemporary garlic, crushed crimson pepper flakes, and balsamic vinegar give this sauce a savory and slighly-sweet-and-spicy kick. Be happy to extend the quantity of any of those elements if desired.
- Parmesan: We’ll combine a beneficiant quantity of freshly-grated Parmesan into the sauce to provide it some additional umami, tacky taste. As at all times, remember to purchase a block of Parm and grate it by hand if you need it to soften easily into the sauce.
- Basil: Lastly, we’ll end the pasta with a beneficiant sprinkling of finely-chopped basil leaves, which add a scrumptious pop of herby contemporary taste to the dish.
Recipe Suggestions
Detailed recipe directions are included within the recipe field on the backside of this submit. However listed here are a couple of additional suggestions to assist make this recipe successful!
- Minimize the greens evenly. Attempt to minimize the eggplant, zucchini and crimson onion chunks into kind of equally-sized items in order that they may prepare dinner evenly.
- Don’t overcrowd the veggies. Use a big baking sheet or two medium baking sheets so that you’ve sufficient room to unfold the veggies out in a single layer. It will assist them to prepare dinner evenly and get good and browned and caramelized (as an alternative of steamed).
- Grate the Parmesan by hand. If doable, buy a block of Parmesan and grate the cheese by hand so that it’s going to soften easily into the pasta sauce.
- Toss the pasta gently. The roasted veggies will probably be pretty gentle and fragile, so I like to recommend simply giving them a quick and mild toss to combine with the pasta in order that they don’t crumble.
- Season to style. Don’t overlook to season the pasta water, and provides the completed pasta a ultimate style check earlier than serving to see if it wants any additional salt, pepper, balsamic or contemporary basil.
Recipe Variations
Listed here are a couple of extra variations that you’re welcome to strive with this vegetable pasta:
- Add a protein. Add a cooked protein of your selection, similar to Italian sausage, rooster, steak, shrimp, salmon or scallops.
- Add nuts. Add toasted pine nuts or chopped walnuts.
- Add completely different herbs. Add extra contemporary herbs to the sauce, similar to chopped contemporary rosemary, thyme or sage.
- Use completely different veggies or greens. Add completely different veggies to roast, similar to asparagus, bell peppers, broccoli, cauliflower, inexperienced beans, mushrooms, or yellow squash.
- Make it gluten-free and/or vegan. Use your favourite gf pasta to make this recipe gluten-free. Use olive oil (rather than butter) and omit the Parmesan (or use dairy-free Parmesan or a sprinkling of dietary yeast) to make this recipe vegan.
Favourite Vegetarian Pasta Recipes
On the lookout for extra yummy veggie-forward pasta recipes to strive? Listed here are a couple of of our favorites:
Roasted Greens:
- 2 medium zucchini (1 pound), minimize into half moons
- 1 small eggplant (1 pound), diced into 1-inch cubes
- 1 small crimson onion, thickly sliced
- 3 tablespoons olive oil, divided
- positive sea salt and freshly-ground black pepper
- 1 pound cherry or grape tomatoes
Garlic Balsamic Pasta:
- 1 pound pasta (I used mezze rigatoni)
- 4 tablespoons salted butter
- 5 giant garlic cloves, pressed or minced
- 1/2 teaspoon crushed crimson pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese, plus additional for serving
- 1/3 cup finely-chopped contemporary basil, plus additional for serving
- Prep the oven, baking sheet and pasta water. Warmth the oven to 425°F. Line a big baking sheet with parchment paper. Convey a big stockpot of generously-salted pasta water to boil.
- Roast the greens. Mix the zucchini, eggplant and crimson onion in a big mixing bowl and drizzle with 2 tablespoons olive oil. Toss to mix, then prepare the greens in a good layer on the ready baking sheet. Season generously with salt and pepper. Roast for quarter-hour. In the meantime, toss the cherry tomatoes within the mixing bowl with the remaining oil and season with salt and pepper. Take away the baking sheet from the oven, gently scoot the veggies over barely to make room for the tomatoes, then add the cherry tomatoes to the sheet. Roast for 15 extra minutes.
- Prepare dinner the pasta. After you have returned the baking sheet to the oven with the cherry tomatoes, add the pasta to the water and prepare dinner till *simply* al dente. In the meantime…
- Make the garlic brown butter balsamic sauce. Add the butter to a big nonstick sautĂ© pan and warmth over medium-high warmth till it’s utterly melted and barely begins to foam. Add the garlic and crushed crimson pepper flakes and sautĂ© for 1 minute, stirring, whereas the butter continues to brown. Flip off the warmth, add the balsamic vinegar, and stir to mix. Round this level, the pasta needs to be able to go. Use a spider strainer to switch the pasta on to the butter sauce and toss till mixed. Add the Parmesan and proceed tossing, including in a small scoop of the starchy pasta water if wanted, till the cheese has melted and fashioned a shiny coating for the pasta.
- Mix. Add the entire roasted veggies and basil to the pasta (you may both do that within the sauté pan, or pour out the pasta water and use the stockpot) and toss very gently till mixed.
- Serve. Serve instantly, garnished with additional basil, grated Parmesan and some twists of black pepper.
