Roasted Vegan Veggie Pasta isn’t just for people who are vegan! It is truly delicious and simple to make. Al dente pasta is mixed with fresh veggies like carrots, zucchini, eggplant, and juicy tomatoes. Roasted Vegan Veggie Pasta is a perfect dinner dish, and it is just as tasty as leftovers the next day!
Ingredients• 1 pound pasta, of your choice • 1/2 large red onion, sliced • 2 medium carrots, cut into thin matchsticks • 1 pint tiny tomatoes, halved • 1 medium zucchini, cut into thin matchsticks • 1 pound eggplant, skin on, cut into cubes • 1/4 teaspoon salt, plus more to taste • 2 1/2 tablespoons fresh thyme leaves, chopped • 3 cloves garlic, minced • 2 tablespoons lemon juice • 3 tablespoons balsamic vinegar • 1/2 teaspoon red pepper flakes, optional • black pepper, to taste
Cook the pasta according to the package directions.
Drain the pasta and pour it back into the pot.
Preheat the oven to 425 degrees F.
In a large bowl, add the red onion, carrots, tomatoes, zucchini, eggplant, and 1/4 teaspoon of the salt, mixing it all together.
Spread out the vegetables on 2 silicone or non-stick baking sheets.
Roast the vegetables for 20 minutes.
Add the thyme, garlic, and lemon juice to the vegetables, stirring to ensure it is all evenly incorporated.
Continue to bake the vegetables until they start to brown around the edges, about 10-15 minutes.
Add the roasted veggies to the cooked pasta.
Pour in the balsamic, pepper flakes, salt, and black pepper, stirring to combine.
Taste for seasoning.