Roasted Veggie Pasta with Garlic Tomato Sauce
Healthy roasted veggie pasta tossed in a rich garlic tomato sauce with zucchini, eggplant, and cherry tomatoes for a comforting plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasted & Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
1 zucchini, diced
1 small eggplant, cubed
1½ cups cherry tomatoes
1 red onion, sliced
Avocado oil spray
1 tablespoon Italian seasoning
2–3 garlic cloves, minced
1 tablespoon tomato paste
Salt and black pepper, to taste
300 g pasta (penne, fusilli, or preferred pasta)
Fresh parsley, chopped
Vegan parmesan, for topping
Instructions
Roast the Vegetables
Preheat the oven to 200°C (390°F).
Arrange zucchini, eggplant, cherry tomatoes, and red onion on a baking tray.
Spray lightly with avocado oil and season with salt and pepper.
Roast for 25–30 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Pasta
While the vegetables roast, cook the pasta according to package instructions until al dente.
Drain the pasta and reserve a small amount of pasta water.
Make the Garlic Tomato Sauce
Heat a drizzle of avocado oil in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in the tomato paste, Italian seasoning, salt, and pepper.
Cook for 1–2 minutes until the sauce thickens slightly.
Combine and Serve
Add the roasted vegetables and cooked pasta to the skillet.
Pour in a splash of reserved pasta water and toss until everything is evenly coated.
Serve warm topped with chopped parsley and vegan parmesan.
Notes
Feel free to add spinach, mushrooms, or bell peppers for extra vegetables. Reserve pasta water to help create a silky, well-coated sauce.
