How To Make Roasted Veggie Pasta

If you are looking for a wonderful, easy vegetarian pasta dish, we have perfect a recipe that you’ll surely love. A roasted veggie pasta dish made with a medley of fresh vegetables and sweet, fragrant roasted garlic, coated with herbed oil, roasted in the oven and then tossed with cooked fettuccini noodles, Parmesan cheese, and tapenade. There is absolutely nothing simpler than that. Serve this rustic, healthy, and flavorful vegetarian pasta dish with a light green salad and garlic bread for an extremely satisfying meal.


• 10 garlic cloves, lightly smashed with the skin on
• ¼ pound fresh asparagus, cut diagonally into 4″ pieces
• 2 red bell peppers, sliced
• ¼ pound crimini mushrooms, sliced
• ½ tomato, quartered
• ½ tsp chopped fresh rosemary
• ½ tsp chopped fresh oregano
• 2 tbsp olive oil
• 8 ounces dry fettuccini noodles
• ¼ cup of grated Parmesan cheese
• 2 tbsp tapenade


This recipe takes about 50 minutes to make. Serves 2.

Preheat the oven to 350°F.
Place the garlic cloves on a baking sheet and roast in the preheated oven for 35 minutes or until soft and fragrant.
Peel and chop the roasted garlic.
Put all the asparagus, bell peppers, mushrooms, tomato, and garlic in a roasting pan.
In a small bowl, mix together rosemary, oregano, and olive oil.
Drizzle the herbed oil over the vegetables, then toss well to coat.
Roast the vegetables in the preheated oven for 15 minutes, stirring the vegetables once halfway through the cooking time to ensure even cooking.
Meanwhile, cook the fettuccini noodles according to packet instructions.
Transfer the cooked noodles to a serving platter.
Top with roasted vegetables, grated Parmesan cheese, and tapenade.
Gently toss the pasta and the vegetables so the cheese and tapenade are distributed to the entire dish.

Ideas And Tips:

For the roasted vegetables, you can also use eggplant, onions, zucchini, broccoli, French beans, beets, Brussel’s sprouts, butternut squash, cauliflower, carrots, baby corn, chayote, leeks, celery, radishes, endives or artichokes.

You may also use pesto to replace tapenade.

For an added zing, squeeze some lemon or lime on top before serving.

How To Make Roasted Veggie Pasta
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