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
Ingredients
- 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 US
- 240 ml (1 cup) hot vegetable stock
- 1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
- 1 tbsp cornflour mixed with 3 tbsp cold water, to form a slurry, (cornstarch in USA)
- 2 tbsp crème fraiche
Pasta:
- 300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta
To Serve:
- 20 baby basil leaves
- 4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
- large pinch black pepper
Instructions
- 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, 1/2 tsp salt, 1/2 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
- 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 basil 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
Video
Notes
- 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 + 3/4 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 3/4 of the amount of stock which is 180ml (3/4 cup).
- Use the same timings as with the original recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I don’t put creme fraiche or yoghurt in because of food intolerance. It tastes just as delicious without.
Lovely roasted veg pasta recipe. The kitchen smells great as soon as I get the veggies in the oven. I’ve made it a few times now and will keep making. Many thanks for sharing the recipe and look forward to trying more of your recipes.
This was delicious! I didn’t have courgette or mushrooms so swapped it for one large aubergine cut into cubes, also didn’t have creme fraiche so used equal amount of plain Greek yogurt. Lovely flavours and quick and easy to make. I blended some and my fussy eating 6 year old ate it. A winner for us!
Really good recipe to follow and it’s such a tasty dish. I serve with garlic bread and it goes down a treat
10/10
Delicious!! My husband loved it as well. Thank you for this recipe!
I just made this recipe today. It was well liked by my family as a Sunday gathering dish. I will be making this again without a doubt.
Tried this with our fresh vegetables and it was delicious!!! no more jar pasta sauces for our table!!!!
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?