Ingredients
Scale
- 8 oz penne pasta (any short pasta works)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Prep: Preheat oven to 400Β°F, chop vegetables, and line baking sheet with parchment paper
- Roast: Toss vegetables with oil and seasonings, then roast until tender and golden
- Cook Pasta: Boil pasta al dente according to package directions, reserve Β½ cup pasta water before draining
- Combine: Mix roasted vegetables with cooked pasta, adding pasta water as needed for silky texture
Notes
- Cut vegetables uniformly for even roasting and professional presentation
- Don’t skip reserving pasta water – it creates silky texture naturally
- Vegetables should be golden and slightly caramelized when done for maximum flavor
- Taste and adjust seasonings before serving for perfect flavor balance
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: one pot vegan pasta, vegan pasta recipe, roasted vegetable pasta, easy vegan dinner, plant-based pasta