Dinner

Roasted Veggie Pasta with Garlic Tomato Sauce Recipe

ByRafael Mansero April 30, 2026April 30, 2026

Introduction

Enjoy a vibrant and comforting meal with this Roasted Veggie Pasta with Garlic Tomato Sauce. Packed with caramelized vegetables and a flavorful sauce, it’s a perfect plant-based dish for any night of the week.

A close-up image of a large silver pan filled with spaghetti mixed with vibrant red cherry tomatoes and small pieces of green zucchini scattered throughout. The pasta is coated with an orange tomato sauce and topped with a generous layer of white grated cheese, along with finely chopped fresh green herbs evenly spread on top. The pan sits on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 zucchini, diced
1 small eggplant, cubed
1 1/2 cups cherry tomatoes
1 red onion, sliced
Avocado oil spray
1 tbsp Italian seasoning
2–3 cloves garlic, minced
1 tbsp tomato paste
Salt and pepper, to taste
300 g pasta (penne, fusilli, or your favorite)
Fresh parsley, chopped
Vegan parmesan, for topping

Instructions

Step 1: Preheat your oven to 200°C (390°F). On a baking tray, toss the zucchini, eggplant, cherry tomatoes, and red onion with avocado oil spray, salt, and pepper. Roast for 25–30 minutes until the vegetables are golden and slightly caramelized.
Step 2: While the vegetables roast, cook the pasta according to the package instructions. Drain and set aside.
Step 3: In a large pan, heat a drizzle of avocado oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Stir in the tomato paste, season with salt, pepper, and Italian seasoning, and cook for 1–2 minutes until the sauce thickens slightly.
Step 4: Add the roasted vegetables, cooked pasta, and a splash of pasta water into the pan. Toss everything together until well combined and the pasta is coated with the sauce.
Step 5: Serve the pasta on plates, topped with fresh chopped parsley and a sprinkle of vegan parmesan.

Tips & Variations

Use any seasonal vegetables you like in place of zucchini and eggplant for variety.
If you prefer a spicier sauce, add a pinch of red pepper flakes while sautéing the garlic.
For added protein, toss in cooked chickpeas or your favorite plant-based protein.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce, or microwave until warmed through.