Roasted Vegetable Pasta
This vegetarian builds penne or rigatoni pasta, leeks and tomato sauce into an easy meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 200 C (400 F) and line a large roasting tray with baking paper.
- Trim and slice the leeks, cut the red onion into wedges, and chop the bell peppers into chunks, then spread them on the tray.
- Drizzle with the olive oil, scatter over the thyme leaves and a pinch of salt and pepper, and toss to coat, then roast for 25 to 30 minutes until the edges are caramelized, adding the sliced garlic for the final 5 minutes.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving a cup of the cooking water.
- Tip the roasted vegetables into a saucepan, stir in the tomato sauce and the vegetable stock, and simmer for 5 minutes to bring the flavors together.
- Add the drained pasta to the sauce and toss to coat, loosening with a splash of the reserved pasta water if needed.
- Taste and adjust the seasoning, then serve topped with grated parmesan.
You'll use: Oven · Saucepan · Pan · Large pot
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Roasted Vegetable Pasta take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Roasted Vegetable Pasta vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Roasted Vegetable Pasta is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Roasted Vegetable Pasta (2897941006).jpg by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.