Roasted Vegetable Pasta

"I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr 30mins




  • chop all the vegetables into equal sizes and put into a bowl.
  • add to them the sugar, salt, pepper, olive oil and the italian seasoning.
  • mix well together.
  • heat the oven to 350'f/180'c.
  • place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
  • take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
  • pour this mixture back into the dish and mix with the vegetables.
  • add the fresh basil leaves and olives and return to the oven for 10 minutes.
  • mix together with some freshly cooked pasta, add the parmesan and serve.

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  1. This recipe was delicious! I was surprised at how good it was with such a healthy recipe. I'm a vegetarian but my husband is not and he still loved it even with no meat added. But a warning to those with small households: this makes a LOT of veggies. I started chopping and tossing in a casserole dish not paying attention to how many veggies there really were until I filled the dish before cutting 2/3 of them and had to switch to an even bigger one. It was so good that I was happy to have leftovers but I felt like the recipe could be halved for a family of 2-4 (depending on portion size) if you don't want leftovers.
  2. Good Idea!!! We had a lot of vegetable on whole grain pasta. <br/>I din't have peppers at home, but the recipe was perfect indeed!<br/>Everybody like it.<br/>For the italian spieces I used: tyme, pepper flakes, chili and garlic flakes!



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