Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals

Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you’d like to see me prepare?

▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)

✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil

200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil

???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)

▶️ METHOD:

PRE-HEAT THE OVEN TO 400 F.

Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.

✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.

Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.

▶️ IMPORTANT TIPS:

???? Every oven is different so adjust the baking time accordingly

???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time

???? The garnish is what completes the dish so please try not to skip any of the ingredients

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