This is such an easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of crème fraîche, then toss it together with cooked pasta.
I don't know about you, but I've often roasted vegetables, then added them into a pan with other ingredients to 'turn it into a sauce'.
In my constant bid to reduce the amount of washing up (which seems to be one of my top 5 targets every day), I realised you could just make the sauce in the oven!
Roasting the vegetables gets them just that little bit charred (= more flavour) and then any roasting juices that are released make up part of the sauce too.
It's only once the vegetables are roasted that we add in a few extras to ensure we get lots of luscious, flavourful sauce.
Unfortunately you do still need one extra pan to cook the pasta, but we can't win them all 😁
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
The vegetables are coated in a flavourful mixture of garlic, olive oil, balsamic vinegar, oregano, paprika and a little salt and pepper before being roasted.
After about 25 minutes in the oven, they should be slightly charred here-and-there, lovely and tender, and should have released some roasting juices in the pan - which will help flavour our sauce.
We add tomato puree (paste in the US) stock and a little Worcester sauce to the the vegetables, and put them back in the oven for a final 10 minutes.
Once it comes out of the oven, I like to thicken the sauce slightly with a little bit of cornflour slurry, then we toss the sauce together with a couple of tablespoons of crème fraîche and plenty of cooked pasta.
👩🍳PRO TIP If you want a smooth sauce to get past the veg-dodgers, blitz up the sauce when it comes out of the oven, then stir in the crème fraîche and pasta.
I love to top with shavings of cheese, a few basil leaves and a sprinkling of black pepper.
🍽️ What to serve it with
- Easy Garlic Bread
- A Simple Green Salad
- If you like a little sweet-heat try drizzling with Sweet Chilli Sauce
As per usual, I get to eat all the mushrooms with this dinner, because no-one else in my family likes them!
🍲 More fantastic Meat-Free Pasta recipes
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Roasted Vegetable Pasta
- 20 cherry tomatoes - sliced in half
- 1 red bell pepper - chopped into chunky pieces
- 1 yellow bell pepper - chopped into chunky pieces
- 12 button mushrooms - sliced in half (I like chestnut mushrooms)
- 1 medium courgette (zucchini) - chopped into chunky pieces
- 1 large red onion - peeled and sliced into 8 wedges
- 2 cloves garlic - peeled and minced
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp tomato puree - (paste in the USA)
- 240 ml (1 cup) hot vegetable stock
- 1 tsp vegetarian Worcester sauce - (or regular Worcestershire sauce for non-vegetarian)
- 1 tbsp cornflour (cornstarch in USA) - mixed with 3 tbsp cold water, to form a slurry
- 2 tbsp crème fraiche
- 300 g (10.5 oz) fresh tagliatelle - or swap with your favourite fresh pasta
- 20 baby basil leaves
- 4 tbsp shaved vegetarian Italian-style hard cheese - (or parmesan for non- vegetarian)
- Large pinch black pepper
- Preheat the oven to 180C/375F (fan)
- Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.20 cherry tomatoes, 1 red bell pepper, 1 yellow bell pepper, 12 button mushrooms, 1 medium courgette (zucchini), 1 large red onion, 2 cloves garlic, 2 tbsp olive oil, 1 tsp balsamic vinegar, ½ tsp salt, ½ tsp black pepper, 1 tsp dried oregano, 1 tsp paprika
- Toss every together to evenly distribute the oil and seasoning.
- Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
- Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.2 tbsp tomato puree, 240 ml (1 cup) hot vegetable stock, 1 tsp vegetarian Worcester sauce
- Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.300 g (10.5 oz) fresh tagliatelle
- Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.1 tbsp cornflour (cornstarch in USA)
- Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.2 tbsp crème fraiche
- Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.4 tbsp shaved vegetarian Italian-style hard cheese, 20 baby basil leaves, Large pinch black pepper
- Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
- Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
- Stir in wilting leaves such as baby spinach or watercress at the end.
- Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
- Double the recipe to serve 8:
- You'll need a LARGE roasting tray - large enough to ensure you can put the vegetables in a single layer. Double everything EXCEPT the stock. Go with 420ml (1 + ¾ cups).
- Add 5-10 minutes to the time when roasting the vegetables.
- Add 10 minutes to the time when the stock goes in.
- Halve this recipe to serve two people:
- Halve everything EXCEPT the stock. Use ¾ of the amount of stock which is 180ml (¾ cup).
- Use the same timings as with the original recipe.
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Cooked this exactly to the recipe & I can fully say it was amazing best pasta I had in a long time. Will definitely be making this on a weekly basis, well done.
Mmm, it looks so scrummy! Your recipes manage to make me salivate just by reading them and viewing your perfectly vibrant photos ☆☆. If I added a protein what would you suggest including the flavour?