Roasted Vegetable Pasta With Fresh Herbs
One-pan roasted eggplant, zucchini, and onion combine with crushed tomatoes to create a vibrant, naturally sweet sauce for penne. Fresh basil, parsley, rosemary, and thyme brighten the dish with garden-forward flavor. Ideal for weeknight dinners when you want something satisfying yet vegetable-forward, or for vegetarian gatherings. This version balances char from the oven with bright fresh herbs added at the end, avoiding heavy cream in favor of pasta water to achieve silky coating.
Ingredients
- 1 eggplant unpeeled, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium zucchini trimmed, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 28 ounce can Italian-style crushed tomatoes
- 12 ounces penne pasta
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 400F.
- 2
Arrange eggplant and onion on large rimmed nonstick baking sheet, drizzle with oil, season with salt and pepper.
- 3
Roast until vegetables begin to brown, stirring occasionally, about 25 minutes.
- 4
Stir in zucchini and garlic, continue roasting until all vegetables are tender, about 20 minutes longer.
- 5
Stir in crushed tomatoes and roast until heated through, about 10 minutes.
- 6
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- 7
Reserve 1/2 cup pasta cooking liquid in small bowl, then drain pasta.
- 8
Return pasta to pot, add roasted vegetable sauce and all fresh herbs, toss to blend.
- 9
Gradually add reserved pasta cooking liquid to moisten as desired.
- 10
Season to taste with salt and pepper, transfer to serving bowl.
Tips
Don't skip stirring vegetables at 25-minute mark; this encourages browning and prevents uneven cooking.
Reserve pasta water before draining; its starch creates silky sauce and helps herbs distribute evenly.
Use fresh herbs at the end to preserve their bright flavor, rather than adding during roasting.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in pot over medium heat, adding splash of water if needed.
Prepare roasted vegetable sauce 1 day ahead; store separately from pasta. Cook pasta fresh before serving to maintain firmness.
Transfer to serving bowl or individual plates. Serve warm. Pair with crusty bread and green salad for complete meal.
Common Mistakes
Don't skip oil or salt on vegetables to avoid bland, steamed result instead of caramelized sauce.
Don't overcook pasta; al dente texture contrasts better with soft roasted vegetables.
Don't add all herb liquid at once; add gradually to prevent watery, overseasoned pasta.
Substitutions
FAQ
Can I make this vegan?
Yes, this recipe is naturally vegan as written. Use vegetable broth to thin sauce if desired instead of pasta water for more savory depth.
What if I don't have all four fresh herbs?
Basil and parsley are most important for brightness; use what you have. One tablespoon combined fresh herbs minimum, or substitute 1 teaspoon dried Italian seasoning.
How long can I keep leftovers?
Refrigerate up to 3 days. Sauce and pasta separate better if stored together, but rewarm gently and loosen with water as it dries out in fridge.