Fresh Fettuccine with Roasted Rosemary Vegetables (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes (not including making pasta)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Turn to this simple, aromatic roasted vegetable medley to top good, fresh pasta for a 100% plant-based, rustic dish that will satisfy.



Roasted Vegetables:

  • 1 medium onion, sliced
  • 1 small head cauliflower, cut into florets
  • 2 small summer squash, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)


  • 1 pound fresh vegan fettuccine pasta, store-bought or home-made*
  • 1 teaspoon extra virgin olive oil



  1. Preheat oven to 400F.
  2. Arrange sliced onion, cauliflower florets, and summer squash in a baking sheet.
  3.  Drizzle with olive oil and vinegar, and season with rosemary, black pepper, and salt (optional).
  4. Place in top rack of oven and roast for 20 minutes.
  5. About 10 minutes before the vegetables are done, fill a large pot with water, cover it, and bring to a boil. Add 1 teaspoon olive oil and the pasta, cooking for 2-4 minutes until al dente. Remove from heat and drain water.
  6. Serve the pasta in individual pasta bowls, by dishing up one-fourth of the pasta per portion, topping it with one-fourth of the vegetables, 4 olives, and 1 tablespoon cashew parmesan (learn how to make this here).
  7. Serve pasta on a platter or individual pasta bowls. Top with roasted vegetables.


*May substitute fresh pasta for 10 ounces dried pasta in step 5, cooking according to package directions.

  • Category: Entree
  • Cuisine: Italian, American


  • Serving Size: 1 serving
  • Calories: 343
  • Sugar: 5 g
  • Sodium: 190 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Carbohydrates: 44 g
  • Fiber: 7 g
  • Protein: 11 g

Keywords: vegan fettuccini, easy fettuccini, homemade fettuccini