Roasted Veggie Pasta with Garlic Tomato Sauce
This Roasted Veggie Pasta with Garlic Tomato Sauce is a flavor-packed vegan dinner made with roasted zucchini, eggplant, cherry tomatoes, and red onion, all tossed in a garlicky tomato sauce and served over your favorite pasta. Topped with fresh parsley and vegan parmesan, it’s the perfect cozy weeknight meal bursting with wholesome plant-based goodness.
Equipment
- Baking Tray
- Large Pot
- Medium saucepan
- Knife and Cutting Board
- Mixing spoon
- Strainer
Ingredients
- 1 pc zucchini (diced)
- 1 pc small eggplant (cubed)
- 1 1/2 cup cherry tomatoes
- 1 pc red onion (sliced)
- avocado oil spray
- 1 tbsp italian seasoning
- 2-3 cloves garlic (minced)
- 1 tbsp tomato paste
- Salt & pepper (to taste)
- 300 g pasta (penne, fusilli, or your favorite)
- Fresh parsley (chopped)
- Vegan parmesan (for topping)
Instructions
- Roast the Veggies- Preheat oven to 200°C (390°F).- On a baking tray, toss the zucchini, eggplant, cherry tomatoes, and red onion with avocado oil spray and salt & pepper.- Roast for 25–30 minutes or until golden and slightly caramelized.
- Cook the Pasta- While the veggies roast, cook the pasta according to package instructions. Drain and set aside.
- Make the Sauce- In a large pan, heat a drizzle of avocado oil over medium heat.- Sauté the garlic for about 30 seconds until fragrant.- Stir in the tomato paste, season with salt, pepper and Italian seasoning, and let it cook for 1–2 minutes until slightly thickened.
- Combine Everything- Add the roasted vegetables, cooked pasta and a splash of pasta water into the pan. Toss until everything is well combined and coated in the sauce.
- Serve- Plate the pasta and top with fresh parsley and vegan parmesan.
Nutrition
Calories: 595kcalCarbohydrates: 121gProtein: 21gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 86mgPotassium: 706mgFiber: 7gSugar: 8gVitamin A: 712IUVitamin C: 28mgCalcium: 92mgIron: 4mg