Roasted vegetable pasta

Delicious Roasted vegetable pasta Recipe

Get your daily dose of vegetables with this recipe for roasted veggies and pasta.
Roasted vegetable pasta
Prep Time : 0:25 | Cook Time : 0:45 | Total Time : 1:10 | Serving : 4 person.


  • 1kg beetroot, peeled, chopped

  • 1kg butternut pumpkin, peeled, chopped

  • 1 large red onion, sliced

  • 0.5 garlic bulb, halved (unpeeled)

  • 1/4 cup olive oil

  • 300g dried spiral pasta

  • 120g fresh ricotta, crumbled

  • 60g baby spinach


  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place beetroot on 1 prepared tray. Place pumpkin, onion and garlic on remaining prepared tray. Drizzle with half the oil. Toss to coat.

  • Step 2

    Roast vegetables for 40 minutes or until tender.

  • Step 3

    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking liquid. Return pasta and cooking liquid to pan.

  • Step 4

    Squeeze garlic from skins. Discard skins. Add to pasta with pumpkin, onion, ricotta, spinach, beetroot and oil. Toss gently over low heat until combined. Season with salt and pepper. Serve.

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