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Pasta with Marinara and Roasted Vegetables

Sharon Palmer

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Vegetables sing with rustic simplicity. All you have to do is slice up the fresh veggies, drizzle with a flavorful vinaigrette, and roast them in the oven until they are tender and golden brown. Then cook up your pasta and serve it with piping hot marinara sauce, roasted veggies, pine nuts, and fresh basil. Yum!

Key ingredients for this pasta dish.
Arrange vegetables on a baking sheet, sprinkle with olive oil and seasonings, and then roast.

 

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Pasta with Marinara and Roasted Vegetables


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Vegetables sing with rustic simplicity.


Scale

Ingredients

Roasted Vegetables:

  • 3 small summer squash (i.e., scallop, yellow, zucchini), sliced
  • 1 small eggplant, sliced
  • ½ red onion, sliced
  • 1 bell pepper (red, yellow, or green), sliced

Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, finely diced
  • 2 teaspoons ground oregano
  • ¼ teaspoon freshly ground black pepper
  • Sea salt to taste (optional)

Pasta and Toppings: 

  • 2 tablespoons pine nuts, toasted
  • 12 ounces fresh, vegan pasta (may substitute 8 ounces dried pasta), shape as desired
  • 2 cups marinara sauce
  • ¼ cup fresh basil, chopped

Instructions

  1. Preheat oven to 400 F.
  2. Prepare vegetables: Arrange summer squash, eggplant, onions, and bell pepper on a baking sheet.
  3. Mix together vinaigrette by combining olive oil, vinegar, garlic, oregano, black pepper and sea salt in a small dish.
  4. Drizzle vinaigrette over vegetables and toss with tongs to distribute.
  5. Place on top rack of oven and roast for about 30 minutes, until golden brown and tender. When done, remove from oven and set aside.
  6. Meanwhile, toast pine nuts by placing them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
  7. Also, prepare pasta by bringing water to boil in a medium pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
  8. Add marinara sauce to pot and heat until bubbling. Remove from heat and add cooked pasta, stirring gently to distribute ingredients.
  9. Divide pasta with marinara sauce among 4 pasta bowls (or plates). Top with roasted vegetables, pinenuts, and fresh basil. Serve immediately.

Notes

To make this recipe gluten-free, use gluten-free pasta.

  • Category: Entree
  • Cuisine: Italian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 369
  • Sugar: 18 g
  • Sodium: 116 mg
  • Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 54 g
  • Fiber: 10 g
  • Protein: 10 g

Keywords: vegan pasta, pasta with marinara, healthy pasta recipe

For other plant-based pasta recipes, check out:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens

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