Lazy (a.k.a. easy), flavorful, vegan – what more could you want? Customizable? Yes. Scalable? Sure. All season? You betcha!
The longer lockdown (-ish) continues, the more I find myself making accidentally vegan meals (I’ve been enjoying this one a couple of time a week recently). This complete dinner for one is veg, veg, veg… aaaaand veg! Bring out their best flavor by letting your oven do the work for you – the roasty-toasty, slightly crispy, just-caramelized veg are finished with herbs and a touch of Dijon mustard to bring everything together. The recipe is simplicity itself – roast some veg, boil some pasta, stir in some seasoning, and voila! This ideal solo meal can also be a great side or multiplied for more people, or omit the pasta for just a tasty veggie dish. I give you 4 delicious vegetable combos as a starting point, but let your imagination run wild!
Lazy Roasted Veg Pasta
Ingredients
Pasta Ingredients
- Vegetable combo 1, 2, 3, 4 (below), mix-and-match, or as you will
- Extra virgin olive oil to coat the veggies, plus 1 tablespoon to sauté herbs
- Salt and pepper to taste
- 1-2 heaping tablespoons Dijon mustard
- 1 serving (usually 1-2 handfuls) of the vegan/plant-based pasta of your choice
Suggested vegetable combinations:
- 1 medium sweet potato, 1/2″ dice. Roast for 4 minutes.
- 7-8 Brussels sprouts, cut in half. Roast for another 6 minutes.
- 1/4 of a medium onion, thinly sliced. Roast for another 3 minutes.
- 1/2 medium apple, 1″ pieces. Roast for a final 7 minutes.
- 1 teaspoon each dried thyme and caraway seeds.
- 3 medium carrots, 1/2″ slices on the bias. Roast for 7 minutes.
- 1/4 of a medium onion, thinly sliced. Roast for another 3 minutes
- 1 cup (a large handful) red cherry or grape tomatoes, whole. Roast for a final 7 minutes.
- 1 cup packed spinach, chiffonade (finely sliced). Stir into pasta with roasted vegetables.
- 2 teaspoons Herbes de Provence.
- 1 medium crown broccoli, cut into 1″ florets and stems. Roast for 6 minutes.
- 1/4 or a medium onion, thinly sliced. Roast for another 3 minutes.
- 1/2 canned chickpeas, drained and dried. Roast for another 2 minutes.
- 1 cup (a large handful) orange cherry tomatoes. Roast for a final 5 minutes.
- 2 teaspoons Za’atar.
- 1 medium fennel bulb, thinly sliced. Roast with onion for 3 minutes.
- 1/4 of a medium onion, thinly sliced. Add with fennel.
- 6-7 mushrooms, sliced. Roast for another 3 minutes.
- 8-9 stems of asparagus, 1″ on the bias. Roast a final 7 minutes.
- 1 tablespoon dried tarragon.
Combo #1 – Sweet potato, Brussels sprout, onion, apple – 20 minutes
Combo #2 – Carrot, onion, red cherry tomato, spinach – 17 minutes
Combo #3 – Broccoli, chickpea, onion, orange cherry tomato – 16 minutes
Combo #4 – Asparagus, fennel, onion, mushroom – 13 minutes
Directions
Preheat oven to 425º F with the rack in set on the middle level.
Prepare each vegetable separately and toss in medium bowl with extra virgin olive oil and a pinch of salt. Spread evenly on an aluminum foil covered baking sheet, leaving space between the pieces of vegetables.
Roast each vegetable for the time indicated in the ingredient list above, then add the next one on the list and continue roasting – e.g. for combo #1, first sweet potatoes for 4 minutes and then the Brussels sprouts for 6, onion for 3, and apple for 7. Give the veggies on the baking sheet a stir each time you add more and make sure to always scatter them evenly across the sheet.
Once the roasted for the total time indicated, test for doneness – all the vegetables should be tender and lightly caramelized – remove from the oven and gather up the corners of the aluminum foil to rest if the pasta is not yet ready.
While the vegetables are roasting, cook enough pasta for one serving according to the directions on the box. Drain (remember to rinse thoroughly if indicated), quickly wipe out the pasta pot, and return it to the stove.
Heat 1 tablespoon of extra virgin olive oil in the pasta pot over medium-low heat. Sauté the dried herb(s), stirring, for one minute. Turn off the heat and add the cooked pasta and roasted vegetables to the pot. Stir in 1 heaping tablespoon of Dijon mustard. Taste and adjust the seasoning with salt and pepper, and add another tablespoon Dijon if the dish is too dry. Serve and enjoy!
The Flavorsmith 
Definitely an amazing blog 🙂
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Thank you!!!
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Margot,
Kathy and I have tried something similar but never got all the vegetables to the proper degree of doneness. Your recipe cooking times should cure that. Also, I appreciate the advice on herbs to use with each vegetable combination. You’re the best – of course I am biased.
Dad
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