Learn how to make this quick and easy roasted vegetable pasta with just a few simple ingredients and less than 30 minutes of your time. It’s packed with veggies, full of flavor, and leftovers can be enjoyed throughout the week.
Sometimes after a long day of work, Chris and I don’t even want to think about cooking– we would rather make something quick and easy (but still tasty) so that we can focus more on enjoying our time together.
This is a recipe that we make almost weekly because it helps us do just that. It’s fuss-free, requires minimal effort, and can be customized based on what we have in the fridge.
Here is what you will need for this recipe:
Pasta Sauce: Our favorite is Barilla’s Roasted Garlic Sauce. It’s packed with flavor (garlic anything and I am innnn). I swear I could put this stuff on anything and it will taste good. Plus, I love the fact that this sauce has no sugar added, no preservatives and is non-GMO Project Verified (refer to the nutrition label for more details)
Pasta: You can really use any pasta shape of choice, we like to use the Barilla Rotini Pasta.
Vegetables: We added in zucchini, bell peppers, mushrooms and spinach because it is what we had at home, so feel free to add in whatever you have on hand! Things that would also work well in this recipe are yellow squash, carrots, eggplant and kale!
Vegan sausages: We like to throw in a vegan protein if possible. Coincidentally, we had some vegan sausage that needed to be used up, so we diced it up and threw it in.
Fresh basil: Brightens up all of the flavors in this dish!
Vegan Parmesan: Optional but recommended! It just adds a touch of salt and richness that we think rounds out the dish.
The best part about this recipe is that there isn’t much effort involved. Place all of your veggies into the oven while you are waiting for your water to come to a boil, cook your pasta and then combine the pasta, red sauce and roasted veggies at the end. Boom, done!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this Easy Roasted Vegetable Pasta, we love to see your photos!
Check out our video above that includes a recipe tutorial as well as a Q&A that Chris and I put together answering your questions from Instagram.
For every like, comment and share of this video, Barilla will donate $1 (equivalent to at least 10 meals) to @FeedingAmerica (up to $200K).
Learn how to make this quick and easy vegan lunch or dinner with just a few simple ingredients and less than 30 minutes of your time. It’s packed with veggies, full of flavor, and leftovers can be enjoyed throughout the week.
Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
Bring a large pot of water to a boil for the pasta.
Add the zucchini, bell pepper, mushrooms, vegan sausage, oil and a sprinkle of salt and pepper to the baking sheet and mix until well combined. Roast for 20-25 minutes, mixing halfway through.
Add a large pinch of salt along with the pasta to the boiling water and cook pasta according to the package directions.
Drain the pasta and add it back into the pot along with the Barilla Roasted Garlic Tomato Sauce, roasted vegetables and spinach. Mix until warmed through and the spinach has wilted. Season with salt and pepper to taste.
Serve with fresh basil and vegan parmesan on top. Enjoy!
We change up the vegetables based on what we have at home. Consider this recipe as a base!
Disclaimer: This Easy Roasted Vegetable Pasta is sponsored by Barilla, but all opinions remain our own.This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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