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Vegan Roasted Veggie Pasta - Bright, Cozy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
  • 1 pint cherry or grape tomatoes
  • 1 medium zucchini, diced
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 8 oz (225 g) cremini or button mushrooms, halved
  • 3–4 cloves garlic, minced
  • 1 (14.5 oz/410 g) can crushed tomatoes, or passata
  • 3 tbsp extra-virgin olive oil, plus more for finishing
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 lemon (zest and juice)
  • Fresh basil or parsley, chopped
  • Salt and black pepper
  • Optional: capers or sliced olives for briny punch
  • Optional garnish: vegan parmesan or nutritional yeast

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  2. Prep the veggies: Toss cherry tomatoes, zucchini, bell pepper, red onion, and mushrooms with 2 tbsp olive oil, 1 tsp salt, and black pepper. Spread in an even layer. Don’t crowd the pan.
  3. Roast to caramelize: Bake 20–25 minutes, stirring once. Veggies should be tender with browned edges. If not, give them 5 more minutes.
  4. Cook the pasta: While veggies roast, boil a large pot of salted water. Cook pasta until just al dente. Reserve 1 cup pasta water, then drain.
  5. Build the sauce: In a wide skillet, warm 1 tbsp olive oil over medium heat. Add minced garlic, cook 30–60 seconds until fragrant. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer 5–7 minutes to thicken slightly. Season with salt and pepper.
  6. Combine: Add roasted veggies and cooked pasta to the sauce. Toss, adding splashes of reserved pasta water until it’s glossy and clings to the pasta.
  7. Brighten: Turn off heat. Add lemon zest and a squeeze of lemon juice. Fold in chopped basil or parsley. Taste and adjust seasoning.
  8. Finish and serve: Drizzle with a bit more olive oil. Top with vegan parmesan or nutritional yeast, and add capers or olives if using.