Lazy Roasted Veg Pasta

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

  • Servings: 1
  • Difficulty: Easy
  • Print
The key to keeping this recipe easy is staggering the roasting time of each vegetable, which have different cook times anyway and can be prepared in sequence. Make sure to prep the veggies appropriately – peel the carrots, snap the ends off the asparagus, trim the Brussels sprouts, cut the fronds and core off the fennel, etc. But leave the peels on the sweet potatoes and apples (scrub well, of course) for good texture and to get the most fiber! Use your favorite vegan pasta (I prefer Banza), just make sure to closely follow the cooking directions as many brands require stirring and rinsing, unlike traditional pasta. Chose a cut pasta like penne, shells, bowties, gemelli, or rigatoni, which go best the size of the veggies.


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:

    Combo #1 – Sweet potato, Brussels sprout, onion, apple – 20 minutes

    1.   1 medium sweet potato, 1/2″ dice. Roast for 4 minutes.
    2.   7-8 Brussels sprouts, cut in half. Roast for another 6 minutes.
    3.   1/4 of a medium onion, thinly sliced. Roast for another 3 minutes.
    4.   1/2 medium apple, 1″ pieces. Roast for a final 7 minutes.
    5.   1 teaspoon each dried thyme and caraway seeds.

    Combo #2 – Carrot, onion, red cherry tomato, spinach – 17 minutes

    1.   3 medium carrots, 1/2″ slices on the bias. Roast for 7 minutes.
    2.   1/4 of a medium onion, thinly sliced. Roast for another 3 minutes
    3.   1 cup (a large handful) red cherry or grape tomatoes, whole. Roast for a final 7 minutes.
    4.   1 cup packed spinach, chiffonade (finely sliced). Stir into pasta with roasted vegetables.
    5.   2 teaspoons Herbes de Provence.

    Combo #3 – Broccoli, chickpea, onion, orange cherry tomato – 16 minutes

    1.   1 medium crown broccoli, cut into 1″ florets and stems. Roast for 6 minutes.
    2.   1/4 or a medium onion, thinly sliced. Roast for another 3 minutes.
    3.   1/2 canned chickpeas, drained and dried. Roast for another 2 minutes.
    4.   1 cup (a large handful) orange cherry tomatoes. Roast for a final 5 minutes.
    5.   2 teaspoons Za’atar.

    Combo #4 – Asparagus, fennel, onion, mushroom – 13 minutes

    1.   1 medium fennel bulb, thinly sliced. Roast with onion for 3 minutes.
    2.   1/4 of a medium onion, thinly sliced. Add with fennel.
    3.   6-7 mushrooms, sliced. Roast for another 3 minutes.
    4.   8-9 stems of asparagus, 1″ on the bias. Roast a final 7 minutes.
    5.   1 tablespoon dried tarragon.


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!

3 thoughts on “Lazy Roasted Veg Pasta

  1. 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.

    Liked by 1 person

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