Roasted Vegetable Pasta | Recipe and Stepwise Pictures to make a Roasted Vegetable Pasta

Hi Supermoms,

Pasta is a big favourite at home. I make pasta at least once a week. It is really exciting to try different pasta recipes. I have been wanting to try the roasted vegetable pasta for quite some time. I had the experience of watching my friend Lena cook a roasted vegetable pasta in brown butter and I really enjoyed the taste. 

My oven was giving me some trouble and I had not been using it often. Recently, the problem got fixed and I was so excited to try out the roasted vegetable pasta. It is a great way to add vegetables like beetroot and yellow pumpkin into a pasta. 

Frying mint leaves in ghee and adding crumbled paneer/cottage cheese makes this pasta even more tasty. If you like your pasta to have some sauce and do not prefer to have it dry, you can grind half of the roasted vegetables and make a sauce. 

Roasting the vegetables takes about  forty minutes to an hour. So plan your meal preparation accordingly. I have used penne pasta but you can make this recipe using your choice of pasta.

Roasted Vegetable Pasta :

Preparation time : 10 minutes

Cooking time : 60 minutes

Serves : 2

1 cup = 250 ml cup

Ingredients :

2 cups penne pasta

2 medium size beetroots ( peeled and cubed)

1 red carrot ( peeled and chopped)

1 capsicum/bell pepper ( chopped)

200 gm yellow pumpkin ( peeled, de-seeded and cubed) 

6-7 garlic cloves ( peeled and mashed roughly)

2 teaspoons oil 

1/2 teaspoon Kashmiri red chilli powder

1/2 cup mint leaves 

1 tablespoon ghee/clarified butter 

150 gm paneer/cottage cheese 

salt to taste 

Method :

1. Mix the chopped vegetables , garlic cloves with a teaspoon of oil and chilli powder , nut meg powder and dry Italian herbs ( optional).

2. Line a baking tray with parchment paper/butter paper .

3. Spread the vegetables on the parchment paper and bake it in a pre-heated oven at 180 degrees C for 45 minutes or till the time the vegetables are well roasted.

4. While the vegetables are roasting , heat ghee in a pan and fry the mint leaves till they are crisp and switch off. 

5. Boil the pasta , drain and mix it along with the ghee roasted mint leaves and set it aside.

6. Heat a wide pan with ghee or oil , add the roasted vegetables, pasta , mix well  and switch off.

7. Add crumbled paneer and serve warm. 

Your delicious roasted vegetable pasta is now ready. 

Happy Cooking !

With love,

Masterchefmom