Pasta with Marinara and Roasted Vegetables – Sharon Palmer, The Plant Powered Dietitian

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Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Vegetables sing with rustic simplicity. All you have to do is slice up the fresh veggies, drizzle with a flavorful vinaigrette, and roast them in the oven until they are tender and golden brown. Then cook up your pasta and serve it with piping hot marinara sauce, roasted veggies, pine nuts, and fresh basil. Yum!

Learn how to make fresh vegan pasta here.

Key ingredients for this pasta dish.
Arrange vegetables on a baking sheet, sprinkle with olive oil and seasonings, and then roast.

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Pasta with Marinara and Roasted Vegetables


  • Author:     The Plant-Powered Dietitian

  • Total Time:     45 minutes

  • Yield:     8 servings 1x

  • Diet:     Vegan

Description

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Vegetables sing with rustic simplicity.

Roasted Vegetables:

  • 3 small summer squash (i.e., scallop, yellow, zucchini), sliced
  • 1 small eggplant, sliced
  • 1/2 onion, red or white
  • 1 bell pepper (red, yellow, or green), sliced

Vinaigrette:

Pasta and Toppings: 

  • 2 tablespoons pine nuts, toasted
  • 1 pound pasta, shape as desired (may use fresh pasta; learn how to make fresh pasta here)
  • 1 (24-ounce) jar marinara sauce
  • ¼ cup fresh basil, chopped

Instructions

  1. Preheat oven to 400 F or heat grill on medium setting.
  2. Prepare vegetables by arranging summer squash, eggplant, onions, and bell pepper on a baking sheet.
  3. Mix together vinaigrette by combining olive oil, vinegar, garlic, oregano, black pepper, and sea salt in a small dish.
  4. Drizzle vinaigrette over vegetables and toss with tongs to distribute.
  5. Place vegetables on top rack of oven and roast for about 30 minutes, turning half way through cooking, until golden brown and tender. Or place on a hot grill (may use grill basket) and cook over medium heat for about 30 minutes, turning to cook evenly. Remove and set aside.
  6. Meanwhile, toast pine nuts by placing them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
  7. Meanwhile, prepare pasta by bringing water to a boil in a large pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
  8. Place marinara sauce in the large pot and heat until bubbling. Remove from heat and add the cooked pasta, stirring gently to distribute ingredients.
  9. Place pasta with marinara sauce in a large serving bowl or serving platter. Top with roasted vegetables, pine nuts, and fresh basil. Serve immediately.
  10. Makes 8 servings (about 2 cups each).

Notes

To make this recipe gluten-free, use gluten-free pasta.

Learn how to make fresh vegan pasta here.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Cuisine: Italian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 369
  • Sugar: 18 g
  • Sodium: 116 mg
  • Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 54 g
  • Fiber: 10 g
  • Protein: 10 g

Keywords: veggie pasta, roasted vegetables, roasted veggies, oven roasted vegetables, pasta with veggies

Did you make this recipe?

For other plant-based pasta recipes, check out:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna

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