Pasta with Roasted Vegetables

Wooden bowl of pasta with Roasted Vegetables

This is a very unusual recipe because you make the sauce on a baking sheet. That large surface area is what makes it cook so fast, and the high heat of the oven caramelizes and intensifies the flavors.–Peter Berley

LC Hold The Pasta, Please Note

This jumble of sweetly caramelized tastes and textures is a lovely, albeit unconventional, pasta topper. Truth be told, we like it just as much when you hold the pasta and dump the veggies over cooked couscous or quinoa. Just a thought.

Pasta with Roasted Vegetables

  • Quick Glance
  • (1)
  • 45 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Set a rimmed baking sheet or large roasting pan on the middle oven rack and preheat the oven to 500˚F (260˚C).

Bring a large pot of water to a boil. In a small dish, combine 1 tablespoon boiling water with the saffron and set aside. Add the salt to the pot. Add the cauliflower, onions, carrots, and squash to the pot and cover until it returns to a boil. Uncover and cook the vegetables for 2 minutes. Using a slotted spoon, transfer the vegetables to a colander to drain, reserving the cooking water.

In a large bowl, toss the blanched vegetables with the chickpeas, cherry tomatoes, wine, oil, garlic, cumin, red pepper flakes, thyme, if using, and saffron with its soaking liquid. Transfer the mixture to the hot pan in the oven and roast for 15 minutes, stirring midway through the cooking time, until the vegetables are tender and lightly caramelized.

While the vegetables are roasting, return the pot of water to a boil. Add the pasta and cook until al dente. Drain well and transfer to a wide serving bowl. Remove the vegetables from the oven and discard the thyme. Toss the vegetables with the pasta and season with salt and pepper. Garnish with Parmesan and parsley, if using, and serve immediately.

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Recipe Testers' Reviews

Wow! The saffron and cumin give an earthy background to the roasted vegetables, and the roasting sweetens the tomatoes. The wine leaves a nice overtone in the sauce. The amount of pasta was just right for the large amount of vegetables, and although the sauce had absorbed into the pasta by the time we served it, there was no soggy pasta. This is a great vegetarian meal. The weight of my cauliflower was 17 ounces, which was 5 cups small florets. I also used a small butternut squash that gave me 4 cups 1/4-inch-thick half-moons. I used 1 pint grape tomatoes and 1 pint yellow cherry tomatoes. Our choice of wine was a dry Pelee Island pinot. The amount of vegetables required that I roast them on two 11-by-13-inch baking trays that I rotated top to bottom over 30 minutes of roasting. Given the large amount of vegetables, I used 1 pound pasta, cooked al dente. This made enough for 4 dinners and 3 lunches. Good thing, too, as now I’ve something lovely for lunch. The only downside to this recipe is the length of time it takes to prepare and cook. It’s something I’d do any weekend; it’s just too long for a weeknight.

What a nice surprise this recipe was! It was really good, lightly spiced, and full of veggies. I used 4 cups cauliflower, which equaled 13 1/2 ounces, and 3 cups sweet potatoes sliced about 1/4 inch thick. The vegetables were only lightly caramelized after 15 minutes so I kept them in a little longer, about 10 minutes more. Then I tossed them with the pasta and topped it with the Parmesan. The cumin was a little strong, so I don’t think it needed a whole tablespoon as it overpowered the saffron. This produced a huge bowl of veggies and pasta that could easily feed 6 to 8. All in all, it was a great-tasting, filling vegetarian recipe. Will make this again and again.

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