Roasted Vegetable Pasta Recipe

Roasted Vegetable Pasta Recipe

There was a time when we made this recipe by sautéing bell peppers and cauliflower. Over time our taste evolved, and this roasted vegetable pasta recipe was born. Let’s face it, nothing beats roasted red peppers, and cauliflower is 100 times better when cooked this way! By adding each, this dish took on an entirely new flavor that was far better than we ever imagined.

Roasted Vegetable Pasta Recipe Ingredients

  • Red Bell Pepper – 2 Roasted
  • Cauliflower – 1 Head Cut into Steaks and Roasted
  • Garlic – 3 Cloves Garlic
  • Olive Oil
  • Red Pepper Flakes – ¼ Teaspoon
  • Salt – ¼ Teaspoon
  • Pepper- ¼ Teaspoon
  • Penne Pasta – 1 Pound
  • Butter – 1 Tablespoon
  • Reserved Past Water – ¼ Cup
  • Nutritional Yeast or Vegan Parmesan  –  ½ Cup

Preparing the Roasted Vegetable Pasta Recipe

Preheat your oven to 400 degrees.

Next, start by washing the cauliflower. Then remove the stem. Now, cut the cauliflower into steaks. Do not worry if the some of the florets fall off. Once the cauliflower has been roasted, we will be removing the florets anyway.

Grease the bottom of a roasting dish or even a cookie sheet with the olive oil.

Place the cauliflower steaks, and loose florets onto the pan or dish. Then drizzle with

Olive Oil and sprinkle with the salt and pepper.

Now, roast for 20 minutes. After the 20 minutes are up, turn the cauliflower and roast for another 10 minutes. Time may vary depending on your oven. Watch the cauliflower to ensure not to burn.

While the cauliflower roasts, prepare the red peppers. Remove the bell pepper stems. Then cut longways, remove the pith and seeds. Cut the remaining pepper in half long ways.

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Red Bell Pepper

Now grease a pan. After, place the prepared red bell peppers onto the greased pan; then drizzle with olive oil.

Place into a preheated oven at 400 degrees and roast for 15 minutes. Each oven varies; so adjust the time longer or shorter to roast without burning the peppers.

While the vegetables are roasting, boil a pot with enough water to cook one pound of macaroni — Cook to desired firmness. Before the pasta is finished cooking, remove the ¼ cup of its water, and set aside.

Once the cauliflower has cooked, remove the florets from the steaks.

roasted cauliflower

Roasted Cauliflower

After the red peppers have been roasted, chop.

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Roasted Red Peppers

Add some olive oil to a large frying pan and sauté the garlic.

Once the garlic is near finished, and the chopped roasted red peppers.

Now, add the tablespoon of butter. The butter will melt quickly, so stir frequently.

Next, add theNutritional Yeast or Vegan Parmesan and stir.

You will notice that the mix is dry. Now, start adding the reserved pasta water until the cheese and butter combine. Use up to the ¼ cup. In most cases, we use 1/8 of a cup. But on rare occasions, the full ¼ cup is required.

Once the items are well mixed, add the cooked penne. Stir until everything is well mixed.

Enjoy the Roasted Vegetable Pasta

Now, plate the pasta. Then add some of the roasted cauliflower to the top of the pasta.

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Roasted Vegetable Pasta

Happy Eatin’

Interested in more Vegetarian Pasta Recipes? If so visit our Dill Pasta Salad Recipe.

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