Pasta with Roasted Vegetables

  • Yield 6 servings


1/2 large eggplant, cut into bite-size chunks
1 medium zucchini, quartered and sliced
1 -- red bell pepper, seeded and cut into bite-size chunks
1 small onion, cut into bite-size chunks
10 -- cremini mushrooms, quartered
6 -- garlic cloves, cut in half
2 -- olive oil, divided
-- Salt
-- Black pepper
16 ounces dry penne pasta (or other bite-size pasta)
1 to 2 teaspoon fresh thyme (optional)
-- Crushed red pepper
6 tablespoons nutritional yeast flakes or dairy-free (vegan) parmesan cheese substitute


  1. Preheat oven to 400F.
  2. Spread eggplant, zucchini, bell pepper, onion, mushrooms, and garlic on a flat baking dish or cookie sheet. Sprinkle with 1 tablespoon oil, salt, and black pepper and toss. Roast for 25 to 35 minutes, turning vegetables once during cooking, until vegetables are soft and have crispy edges.
  3. Cook pasta according to package directions. Toss pasta with roasted vegetables, tomatoes, thyme, crushed red pepper (if using), and remaining 1 tablespoon oil. Serve warm or at room temperature. Serve with nutritional yeast flakes or vegan parmesan substitute.

Recipe by Amy Joy Lanou, Ph.D.



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