Roasted Vegetable Pasta

November 11,2016

Veterans Day. I hope everyone is taking some time to remember and thank everyone who has served in the military. These men and women have done all of us a great service defending our freedom, so I hope we can all spread some extra love to them today. The world could always use some extra love.

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Now, about this Roasted Vegetable Pasta. It is comfort food at its greatest but with tons of roasted vegetables. I love roasted veggies. I think they have the best flavor. All of these veggies keep this dish healthy and packed full of nutrients. I used roasted broccoli and carnival squash. Any winter squash will work. There are also sauteed mushrooms and onions in this dish. You could also roast the mushrooms. I bet those would be awesome.

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You can use leftover roasted veggies from another meal, roast them as part of your weekly food prep (if you do that), or just roast them up beforehand. If you are roasting them right before then you will need to budget some extra time. I also used leftover chicken but a rotisserie chicken will work just as well.

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After the veggies are roasted this meal comes together quickly. I used my  6 quart Enameled Cast Iron Dutch Oven that I got for my birthday this past year from my fiance (Thank you!) . I still love it 8 months later!  However, any large pot will do. Saute the onions and mushrooms. Then, add the tomatoes and dried spices. Let simmer for a few minutes so that the flavors can develop and the liquids can thicken. Next. add the fresh parsley, chicken, and roasted veggies. Make sure everything is warm through and then add the pasta.
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I like to top this with ricotta cheese and some extra fresh parsley. It is delicious and comforting, perfect for a fall evening.

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Let me know what you think of this Roasted Vegetable Pasta. I hope it brings you a cozy evening.

*Disclosure: Mary Cullen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

Print Recipe
Roasted Vegetable Pasta
This Roasted Vegetable Pasta is a healthy comfort food packed with nutrient dense foods. It will make you feel warm and cozy. Perfect for a chilly night.
Roasted Vegetable Pasta
Course Main Dish
Prep Time 10-50 minutes*
Cook Time 25 minutes
Servings
Ingredients
  • 2 cups squash, roasted
  • 1 small head broccoli, roasted
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 2 15 oz cans petite diced tomatoes, not salt added
  • 1/4 cup tomato paste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 cups shredded chicken leftover or from a rotisserie chicken
  • 1/4 cup fresh parsley plus more for serving
  • ricotta cheese, for serving optional
  • 8 oz pasta use your favorite kind of pasta, gluten free if needed
Course Main Dish
Prep Time 10-50 minutes*
Cook Time 25 minutes
Servings
Ingredients
  • 2 cups squash, roasted
  • 1 small head broccoli, roasted
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 2 15 oz cans petite diced tomatoes, not salt added
  • 1/4 cup tomato paste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 cups shredded chicken leftover or from a rotisserie chicken
  • 1/4 cup fresh parsley plus more for serving
  • ricotta cheese, for serving optional
  • 8 oz pasta use your favorite kind of pasta, gluten free if needed
Roasted Vegetable Pasta
Instructions
  1. If necessary, see notes below for roasting veggies.
  2. Heat oil over medium heat. Add onion and mushrooms. Saute until soft, about 5 minutes.
  3. Mean while, bring a pot of water to a boil for the pasta
  4. Add the tomatoes, tomato paste, basil and oregano. Let simmer for about 10 minutes, stirring occasionally.
  5. Cook pasta according the the package directions. Then drain.
  6. Add chicken, squash, broccoli, and parsley. Let simmer for 5-10 minutes until everything is warmed through.
  7. Add the cooked pasta and stir to mix evenly.
  8. Serve with ricotta and extra parsley if desired.
Recipe Notes

*If you have leftover veggies the prep time is only 10 min. If you need to roast the veggies than the prep time will be about 50 minutes. 

To roast squash, preheat the oven to 400 degree Fahrenheit. Slice and peal the squash. Toss with olive oil and salt and pepper. Roast until tender, about 30-40 minuets.

To roast broccoli, preheat the oven to 400 degree Fahrenheit. Wash and chop the broccoli into bite sized pieces. Toss with olive oil and salt and pepper. Roast until crispy, about 25 minuets.

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