Ah, pasta night—the epitome of comfort and a savory savior on those evenings when time feels like it’s slipping through my fingers. But wait, let me tell you about the creamy roasted vegetable pasta that’s been my go-to recipe lately.
It’s like a warm hug in a bowl, bursting with flavors that remind me of cozy autumn evenings. The roasted veggies, caramelized and tender, mingle with a luscious cream sauce that clings to every noodle, making each bite an adventure in taste.
Funny enough, this dish came to life during one of those classic fridge-cleaning moments, where necessity gave birth to delicious creativity. And speaking of creativity, did you catch the latest food trend on TikTok?
Anyway, back to this pasta—it’s not just dinner; it’s an experience. Whether you’re a veggie lover or someone just dabbling in the plant-based world, this dish promises a flavorful escape from the mundane.
Steps
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Boil a large pot of salted water for the pasta.
- In a mixing bowl, combine zucchini, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 15 minutes.
- Toss cherry tomatoes with the remaining olive oil, salt, and pepper. Add them to the baking sheet with the other veggies and roast for an additional 15 minutes.
- Cook your pasta until just al dente, then drain and set aside.
- In a large pan, melt butter over medium-high heat until it starts to foam. Add garlic and red pepper flakes, sautéing for 1 minute, then stir in balsamic vinegar and remove from heat.
- Transfer the cooked pasta into the pan with the butter sauce, tossing to coat. Mix in Parmesan cheese, adding a bit of pasta water if needed to create a glossy sauce.
- Gently combine the roasted vegetables and chopped basil with the pasta. Ensure everything is well mixed without breaking the veggies.
- Serve the dish immediately, garnished with extra basil, Parmesan, and freshly-ground black pepper.
Ingredients
- 2 medium zucchini (approximately 1 pound), sliced into half moons
- 1 small eggplant (approximately 1 pound), diced into 1-inch cubes
- 1 small red onion, thickly sliced
- 3 tablespoons olive oil, divided
- Fine sea salt and freshly-ground black pepper, to taste
- 1 pound cherry or grape tomatoes
- 1 pound pasta (such as mezze rigatoni)
- 4 tablespoons salted butter
- 5 large garlic cloves, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese, plus extra for serving
- 1/3 cup finely-chopped fresh basil, plus extra for serving
FAQ
- Can I use different vegetables for this roasted vegetable pasta?
- Absolutely! This recipe is versatile, so feel free to substitute or add other vegetables like bell peppers, asparagus, broccoli, or mushrooms. Use what’s in season or what you have on hand.
- What type of pasta works best with this recipe?
- While the recipe suggests mezze rigatoni, you can use any pasta shape you prefer. If you’re gluten-free, just substitute with your favorite gluten-free pasta brand.
- How can I make this dish vegan?
- To make the recipe vegan, replace the butter with olive oil and either omit the Parmesan or use a dairy-free alternative like nutritional yeast.
- Is it possible to add protein to this dish?
- Yes, you can enhance the meal by adding cooked proteins such as chicken, shrimp, Italian sausage, or even tofu for a vegetarian option.
- Can I prepare this dish in advance?
- Certainly! This dish can be served warm or as a cold pasta salad, making it perfect for leftovers. Prepare it ahead of time and enjoy it chilled or reheated as desired.
Tips
- Ensure Even Cooking by Cutting Uniform Veggie Pieces: To achieve evenly roasted vegetables, cut the zucchini, eggplant, and red onion into similarly sized pieces. This will help them cook at the same rate and caramelize beautifully in the oven.
- Prevent Steam and Enhance Flavor by Spacing Vegetables Properly: Spread the vegetables out in a single layer on a large baking sheet, or use two medium sheets if necessary. This prevents overcrowding, allowing the veggies to roast and brown properly rather than steam.
- Enhance Meltability by Hand-Grating Parmesan: For a smoother sauce integration, buy a block of Parmesan cheese and grate it by hand. This ensures it melts evenly into the garlic balsamic butter sauce, enhancing its cheesy flavor.
- Gentle Tossing Preserves Vegetable Texture: When combining the roasted vegetables with the pasta, toss gently to prevent the soft, tender veggies from breaking apart, maintaining their delicious texture.
Equipment
- Large baking sheet
- Parchment paper
- Large nonstick sauté pan
- Spider strainer
