Roasted Vegan Veggie Pasta isn’t just for people who are vegan! It is truly delicious and simple to make. Al dente pasta is mixed with fresh veggies like carrots, zucchini, eggplant, and juicy tomatoes. Roasted Vegan Veggie Pasta is a perfect dinner dish, and it is just as tasty as leftovers the next day!
Ingredients
- 1 (16-ounce) box pasta, such as penne
- 1/2 large red onion, sliced
- 2 medium carrots, cut into thin matchsticks
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, cut into thin matchsticks
- 1 pound eggplant, skin-on, cut into cubes
- 1/4 teaspoon salt, plus more, to taste
- 2 1/2 tablespoons fresh thyme leaves, chopped
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes, optional
- black pepper, to taste
Directions
Step 1 -Cook the pasta to al dente, according to the package directions.
Step 2 -Drain the pasta and return it back to the pot.
Step 3 -Preheat the oven to 425 degrees F.
Step 4 -In a large bowl, add the red onions, the carrots, the tomatoes, the zucchini, the eggplant, and 1/4 teaspoon of the salt and mix to combine.
Step 5 -Spread out the vegetable mixture on two silicone or nonstick baking sheets.
Step 6 -Roast the vegetable mixture for 20 minutes.
Step 7 -Add the thyme, the garlic, and the lemon juice to the vegetable mixture, stirring to ensure it is all evenly incorporated.
Step 8 -Continue to bake the vegetable mixture until the veggies start to brown around the edges, about 10-15 minutes.
Step 9 -Add the roasted veggies to the cooked pasta.
Step 10 -Add the balsamic, the pepper flakes, the extra salt, and the black pepper, stirring to combine.
Step 11 -Taste for seasoning and add more of the extra salt and the black pepper, as needed.
Step 12 -Serve.
