Pasta Smothered with Roasted Vegetables

A pan of glorious vegetables and garlic ready for roasting

It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].

Pasta Smothered with Roasted Vegetables- An Easy Recipe for Weeknights

Nothing could be easier. It's almost not a recipe. You could do it in your sleep. Or as you balance a pomegranate martini, kissing your favorite person. Barefoot. To Brazilian music.

You'll need, for instance:

1 package of your favorite rice pasta (I buy Tinkyada White Rice Pasta in bulk from Amazon- smooth and creamy, my favorite)


Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet or red onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste


Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.

Feel the love.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. I like a combo of parsley, sage, rosemary, oregano, thyme and basil. [There's a song in there somewhere.]

Give them a hearty toss. Crank up the oven to 400ºF.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. Bubela, you're in charge.

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

Karina's Notes:

Shave some good Parmesan cheese over the top (not the stuff in a  green can) or a crumble of goat cheese, if desired.

To keep this vegan and dairy-free forgo the cheese or add a dash of vegan "Parmesan".

Add a topping of lightly browned herbed crunchy gluten-free bread crumbs

Serves 4 to 6. It all depends upon your exact pick of veggies and how hearty appetites are.

Me? I always cook way more than I think I'll need. For leftovers. You know, frittatas like Autumn Pasta Frittata. Roasted Vegetable Lasagna.



Anonymous said...

Karina...the blog came through with text and photos in perfect alignment. I know you've been working hard to fix the glitches! Roasted veggies...mmmmm. DDS

nancy said...

this looks perfect for the blustery weekend ahead (i'm in nyc).

can you toss potatoes in that mix (and forgo the pasta)? or is this not a potato-kind-of-dish (is there such a thing??)

karina said...

Hi DDS! Thanks for the feedback. :-)

Hey Nancy~ Potatoes? Absolutely! I toss in both sweet and white potatoes [cut into wedges or chunks]. All kinds of potatoes roast well. There's a classic Italian recipe I do with sliced baby red potatoes roasted in olive oil and garlic, and green beans - served on buttered pasta. Sprinkled with pine nuts. ;-)

When I add potatoes, I might switch the vinegar to apple cider vinegar.

nancy said...

oooh, sounds delish! really, though, pine nuts make everything delish. (and thanks for the vinegar switch-up suggestion).

i often roast sweets (usually cut into disks) tossed with chopped garlic, oil, and a happy drizzle of hot red chili oil. the hot and the sweet and the caramelization are to die for.

Karina said...

Oh baby. There's nothing like a happy drizzle of hot red chili oil! ;-)

bea at La Tartine Gourmande said...

The picture is crying "eat me right now!" What a lovely fall recipe. I love everything about it

Karina said...

Hola, Bea! Thank you.

It's windy and cold at the moment, and I'm wishing I had a big bowl of this pasta waiting for me... but there are not any leftovers!

Shannon said...

Wow, another recipe I must try. Looks so good. Just a quick question about Balsamic: is all Balsamic GF or do we have to be careful about which one we purchase?

Karina said...

Hey Shannon! We must always be careful, and read labels. The word "flavor" is one to watch.

That said, I use Spectrum Organic Balsamic Vinegar, from California; it is GF.

Garrett said...

Oooohhh, looks yummy

sher said...

Ahh, those veggies look so vibrant!

Janice said...

Roasted veggies are one of my faves too -- perfect for this time of year, ahh. Looks delicious!

Suzanne said...

And speaking of wonderful flavors of balsamic vinegar ... Trader Joe's Strawberry balsamic is heaven. (Looks good on the label, and have had no gluten reaction, personally, to it.) Have been waiting for Fall and the cold to try it on roasted veggies. We still have red bell peppers in the farmers markets here, so would throw at least one of those into the mix, I think as well. As always, appreciate your visual and poetic inspiration!

Karina said...

Garrett, Sher and Janice~

Roasted veggies = gotta love em.

Suzanne~ Now that sounds tasty. I'll have to look for it next time I get near a TJ's. [Maybe next week.]

My favorite vinegar pre-GF was a balsamic fig vinegar. I'd love to find that again.

Thanks, all! You're the best.


Kalyn said...

Oh, this looks yummy. I love Fini brand balsamic vinegar, but I confess I have no idea how to look on a label and tell if it is gluten free. (I just look for sugar and avoid things that have it.)

lucette said...

We do this a lot too--roasted veg w pasta in the winter; sauteed veg w pasta in the summer.

Anonymous said...

The colors in this photo are out of this world! And of course, it looks yummy as always. :)

Ari (Baking and Books)

Karina said...

Kalyn~ I wonder if Fini makes a fig balsamic?

Authentic balsamic vinegar [without additives, coloring, or flavors is usually gluten free. It's always best to be uber safe and check, of course.

Hi Lucette~ Roasting brings out a sweeter flavor, doesn't it?

Hola Ari! Thank you, Darling.


Ivonne said...

I completely understand your need to roast at this time of year! This pasta is wonderful. I must try it!!!

cookiecrumb said...

Hey! This blog is X-rated!

Lynn Barry said...

I definitely will give this a go...yum yum is right! I am loving my ghee...clarified butter, BTW

Shaheen said...

I love ropated vegetables and i love pasta.. but never combined the two.. so its good to see a combination recipe.

rowena said...

Too easy indeed...and might I add healthy too! I think I'd forego the pasta and just serve have it with your Pinon Rice Bake on the side. That rice dish is still my fave way to use up the brown grains...

Karina said...

Hi Ivonne! I know you understand - you're in my old stomping ground, yeah? [Bean Town?]

Cookiecrumb~ Hey. I do what I can. ;-)

Hi Lynn~ This is one of our staples. Thank goddess for Tinkyada pasta.

Shasheen~ Oh, you must try it, then. It's a favorite in our home.

Mahalo, Rowena! What a fab idea. [I love that pinon rice bake, too!]

Kelly said...

I've never roasted vegetables before, but I love the taste of them. I don't have a roasting pan per se so I'm wondering if my Pampered Chef stone sheet pan will work?

Karina said...

Hi Kelly~ I'm sorry - but I'm not familar with that particular pan.

You can always use an inexpensive tin-foil pan, doubled, if you don't have a roasting pan.

Another alternative = make a big foil pouch with big sheets of aluminum foil; seal by crimping the edges. This makes for a softer, more moist veggie.

Karina said...

Hi Kelly~ I'm sorry - but I'm not familar with that particular pan.

You can always use an inexpensive tin-foil pan, doubled, if you don't have a roasting pan.

Another alternative = make a big foil pouch with big sheets of aluminum foil; seal by crimping the edges. This makes for a softer, more moist veggie.

Allergic Girl said...

the photo was SO inviting, i had to do my own version this morning-- sweet potato, parsnip, carrots, onion roasted with a side of white bean salad. cant wiat make it again tomorrow, maybe with eggs. thanks again!

Pat said...

When you do your roasting do you use a typical roasting pan with the veggies on top of one another or more of a jelly roll pan so that they are more or less in a single layer?

Karina said...

Hi Allergic Girl - Sounds yummy. :-)

Hola, Pat! I use a large All Clad-style roasting pan that I bought at K-Mart [Martha Stewart Everyday].

I usually make [way] too many veggies to keep them in a single layer; so I stir them two or three times during the roasting process, to make sure each veggie gets browned and coated with sauce...and happy.


Pat said...

Thanks Karina. I've been a roasted veggie lover for the past several years and have noticed that some recipes seem to make a big deal out of the single layer business.

Michelle said...

I've always just roasted my vegetables in a lasagna sized pyrex. Is that not a good idea? They've always come out wonderfully - I love the veggies' carmelized sweetness and their jewel tones.

Karina said...

Hi Michelle! If it ain't broke...don't fix it. ;-)

MB said...

This great! Since my husband hates cauliflower with a fiery passion, I subbed Japanese eggplant from our backyard garden. I didn't feel like having carrots, and I forgot to put in the butternut squash(which I love! Dang!) I tossed the pasta with pesto, shaved some Parmesan on top and it was very good! I usually just do roasted root vegetables in the fall as a side dish- thanks for the idea for a great summer main dish!

Karina Allrich said...

Heya MB! Sounds very yummy. We roast veggies all year long. I haven't found a vegetable yet I didn't love roasted. ;)

Thanks for coming by!


Sally Parrott Ashbrook said...

I thought I had already posted a comment about this recipe earlier, but since it seems I haven't: Karina, this is so simple, but it's close-your-eyes-while-you-take-your-first-bite good. After making a variation on it last week, I have another variation in the oven today for lunch. I didn't grow up eating balsamic vinegar, and for a while I had to avoid all acidic foods, so I'm working now to develop a comfort level with using balsamic. We recently bought 10-year-aged balsamic vinegar that's incredible in dressings and in marinades. We put your roasted veggies & pasta with peppery pecorino and pine nuts. Yum.

Karina said...

Hi Sally! I think you mentioned this recipe on another post. I'm glad you stopped back to leave your thoughts here- your pine nut and pecorino combo sounds yum.

Maybe try adding a dab of molasses or fig jam to your balsamic to *soften* it. It's delicious with a touch of sweetness.



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