Roasted Veggie Pasta with Garlic Tomato Sauce (Vegan + Easy)
If you’re craving a comforting, veggie-packed pasta dish that actually hits the spot, this Roasted Veggie Pasta with Garlic Tomato Sauce is for you. Roasted zucchini, eggplant, and cherry tomatoes melt into a sweet, savory garlic-infused tomato sauce that clings perfectly to every bite of pasta. It’s one of those meals that tastes like you spent hours cooking… but it comes together without the fuss.
Plant-based, simple, and packed with bold Italian-inspired flavor — this one’s about to be your go-to weeknight favorite.
🌟 What Makes This Roasted Veggie Pasta So Good
- Roasted to perfection: Caramelized veggies bring that sweet-savory umami flavor that stovetop sautéing just can’t match.
- Comfort food meets health: It’s creamy, rich, and totally satisfying—without the dairy, heavy oil, or guilt.
- Minimal effort, max flavor: A few pantry staples and fresh veggies turn into a dinner that tastes chef-level.
- Make once, enjoy twice: It reheats like a dream—perfect for leftovers or meal prep.
🔁 Roasted Veggie Pasta: Substitutions & Add-Ons
Make this recipe your own with a few swaps or upgrades:
Substitutions
- No eggplant? Sub with mushrooms or bell peppers
- Gluten-free? Use brown rice pasta or lentil pasta
- No tomato paste? Use crushed tomatoes and simmer a few minutes longer
Add-Ons
- Add protein: Chickpeas, white beans, or crumbled tofu
- Add greens: Stir in baby spinach or kale at the end
- Spice it up: Crushed red pepper flakes for heat lovers
👩🍳 How to Make Roasted Veggie Pasta (Quick Overview)
Toss zucchini, eggplant, cherry tomatoes, and red onion on a tray with oil, salt, and pepper. Roast until golden and tender.
Sauté garlic in a pan, stir in tomato paste and Italian seasoning. Let it cook until slightly thickened.
Add roasted veggies and pasta to the sauce. Add a splash of pasta water and toss to coat.
Top with fresh parsley and vegan parmesan. Done and delicious!
💡 Roasted Veggie Pasta: Expert Tips
- Don’t skip the roasting — it brings out deep, caramelized flavor in the veggies.
- Salt the pasta water like the sea for max flavor in the noodles.
- Reserve some pasta water to help emulsify the sauce and make it silky.
- Use a large pan for tossing so every bite gets coated in sauce.
🍷 What to Serve with Roasted Veggie Pasta
This pasta pairs beautifully with:
- A simple side salad with balsamic vinaigrette
- Garlic bread or vegan focaccia
- Steamed greens or roasted Brussels sprouts for extra veg
❓ Roasted Veggie Pasta FAQs
Absolutely! Just use your favorite gluten-free pasta — brown rice, chickpea, or quinoa pasta work beautifully.
Yes! This recipe is super flexible. Try bell peppers, mushrooms, broccoli, or even roasted cauliflower.
For sure! Store it in the fridge for up to 3 days. Add a splash of water when reheating to loosen the sauce.
Try nutritional yeast, a cashew “cheese” sprinkle, or just skip it if you’re out — the flavor is still amazing.
Yes! Just roast your veggies without oil (use parchment paper) and sauté the garlic in a splash of veggie broth or water instead.
🌿 Final Thoughts
This Roasted Veggie Pasta with Garlic Tomato Sauce is more than just a weeknight dinner — it’s proof that wholesome, vibrant, plant-based food can be simple and incredibly satisfying. Whether you’re feeding your family, meal-prepping for the week, or just cooking for yourself (with a glass of wine in hand), this dish delivers all the cozy comfort without any of the compromise.
Remember, good food doesn’t have to be complicated — it just has to be made with love, whole ingredients, and a little plant-based magic. ✨
Discover feel-good food that’s good for you — explore vegan recipes at Dr. Vegan!
Roasted Veggie Pasta with Garlic Tomato Sauce
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.