If you’re looking for a light yet satisfying dish bursting with seasonal flavors, this roasted vegetable pasta recipe is the perfect choice. With caramelized roasted vegetables, tender brown rice penne, crumbled feta, and fresh herbs, this dish is colorful, hearty, and full of texture. It’s ideal for a weeknight dinner, meal prep, or even a casual dinner party.
The combination of sweet roasted carrots, juicy tomatoes, and fragrant herbs makes this pasta not only beautiful to look at but also deeply flavorful. If you enjoy vibrant, veggie-forward dishes, you might also love our spinach zucchini squash and feta casserole or summer vegetable stew.
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Why You’ll Love This Roasted Vegetable Pasta Recipe
This pasta is easy to prepare, adaptable, and naturally vegetarian. The vegetables roast to perfection, developing rich, caramelized notes that balance beautifully with the tangy feta and fresh basil. The brown rice pasta keeps it gluten-free, but you can swap in your favorite pasta if you’d like.
If you’re a fan of vegetable-heavy meals, don’t miss our creamy mushroom asparagus chicken penne or zucchini cornbread casserole for even more wholesome comfort food.
Who Will Love This Roasted Vegetable Pasta?
This roasted vegetable pasta recipe is perfect for vegetarians, gluten-free eaters, or anyone looking to add more colorful, healthy meals into their routine. It’s a crowd-pleaser that works as a main dish or a hearty side.
Ingredients You’ll Need for Roasted Vegetable Pasta
- 4 carrots, cut into 1-inch pieces
- 2 Vidalia onions (or 1 small yellow onion), cut into 1-inch pieces
- 5 small pattypan squash, sliced in half
- 2 small zucchini, cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic cloves, minced
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme, plus more for garnish
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves, plus more for garnish
- Juice of ½ small lemon, plus more if desired
- Red pepper flakes, to taste
- Sea salt and freshly ground black pepper, to taste
For another herby, Mediterranean-inspired recipe, try our golden Greek honey pie for dessert.
Kitchen Tools You’ll Need
- Baking sheet
- Large pot for pasta
- Large mixing bowl
- Knife and cutting board
- Tongs or spatula
Step-by-Step Guide: How to Make Roasted Vegetable Pasta
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). On a large baking sheet, arrange the carrots, onions, pattypan squash, zucchini, and cherry tomatoes. Drizzle with olive oil and sherry vinegar, sprinkle with minced garlic, herbes de Provence, thyme leaves, salt, and pepper. Toss to coat evenly.
Roast for 25–30 minutes, flipping once halfway through, until the vegetables are tender and caramelized around the edges.
Step 2: Cook the Pasta
While the vegetables roast, bring a large pot of salted water to a boil. Cook the brown rice penne according to package directions until al dente. Drain, reserving about ½ cup of the pasta water.
Step 3: Combine Pasta and Vegetables
In a large mixing bowl, combine the hot pasta with the roasted vegetables. Add a squeeze of fresh lemon juice, more olive oil if desired, and a splash of reserved pasta water to help everything come together. Toss to coat.
Step 4: Garnish and Serve
Fold in crumbled feta and fresh basil. Season with additional salt, pepper, and red pepper flakes to taste. Garnish with more thyme leaves and basil before serving.
For another plant-forward dinner idea, you might also enjoy our watermelon salad with cucumber and feta.
Expert Tips for Perfect Roasted Vegetable Pasta
- Cut the vegetables into uniform pieces to ensure even roasting.
- Don’t overcrowd the baking sheet — spread vegetables in a single layer so they caramelize instead of steaming.
- Save some pasta water — it helps the sauce cling to the pasta.
- Use the freshest herbs you can find for the most vibrant flavor.
Common Mistakes to Avoid
- Skipping the vinegar — it adds brightness to balance the sweetness of roasted veggies.
- Overcooking the pasta — you want it al dente so it doesn’t get mushy when mixed with the vegetables.
- Not seasoning enough — taste and adjust salt, pepper, and lemon at the end.
Serving and Presentation Ideas
Serve this pasta in a large, shallow bowl garnished with extra herbs and a drizzle of olive oil. It looks beautiful on a platter topped with additional feta and fresh basil for a family-style dinner.
Recipe Variations and Creative Swaps
- Swap feta for goat cheese or Parmesan.
- Use any seasonal vegetables — eggplant, bell peppers, or asparagus work wonderfully.
- Add toasted pine nuts or walnuts for a little crunch.
- Make it spicy with extra red pepper flakes or a drizzle of chili oil.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent drying out.
Best Food and Drink Pairings
Pair this pasta with sparkling water with lemon, a crisp green salad, or our pickle juice ranch cucumber salad for a refreshing contrast.
Frequently Asked Questions
Can I make this vegan?
Yes — simply omit the feta or replace it with a plant-based cheese.
Can I use a different pasta?
Absolutely — use your favorite gluten-free or regular pasta shape.
Can I make this ahead?
You can roast the vegetables and cook the pasta ahead of time. Toss everything together just before serving for the freshest taste.
Final Thoughts: Cook, Share & Subscribe!
This roasted vegetable pasta recipe is a vibrant, nourishing, and easy dinner you’ll come back to again and again. Bursting with flavor, color, and texture, it’s perfect for weeknights or special occasions alike.
If you loved this recipe, share it with your friends and family — and don’t forget to subscribe to our blog for more veggie-packed, creative dinner ideas. For another colorful, comforting recipe, check out our spinach zucchini squash and feta casserole next!
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Flavorful Roasted Vegetable Pasta Recipe You’ll Keep Coming Back To
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This roasted vegetable pasta combines caramelized seasonal veggies, gluten-free brown rice penne, crumbled feta, and fresh basil for a colorful, hearty, and healthy dish you’ll want to make again and again. Perfect for weeknight dinners or casual gatherings.
Ingredients
- 4 carrots, cut into 1-inch pieces
- 2 Vidalia onions (or 1 small yellow onion), cut into 1-inch pieces
- 5 small pattypan squash, halved
- 2 small zucchini, cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp sherry vinegar
- 2 garlic cloves, minced
- ½ tsp herbes de Provence
- Leaves from 8 sprigs fresh thyme, plus more for garnish
- 1 (16 oz) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves, plus more for garnish
- Juice of ½ small lemon, plus more if desired
- Red pepper flakes, to taste
- Sea salt and freshly ground black pepper, to taste
Instructions
- Roast the vegetables: Preheat oven to 425°F (220°C). Arrange carrots, onions, pattypan squash, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sherry vinegar, sprinkle with garlic, herbes de Provence, thyme, salt, and pepper. Toss to coat. Roast 25–30 minutes, flipping once halfway, until tender and caramelized.
- Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain, reserving about ½ cup pasta water.
- Combine: In a large bowl, toss hot pasta with roasted vegetables, lemon juice, a drizzle of olive oil, and a splash of reserved pasta water if needed.
- Garnish & serve: Fold in feta and basil. Adjust seasoning with more salt, pepper, and red pepper flakes to taste. Garnish with extra thyme and basil before serving.
Notes
- Don’t overcrowd the baking sheet — spread vegetables in a single layer.
- Save some pasta water to help bring the dish together.
- Cut vegetables into uniform pieces for even roasting.
- Use the freshest herbs you can for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg
