This is such an easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of crème fraîche, then toss it together with cooked pasta.
I don’t know about you, but I’ve often roasted vegetables, then added them into a pan with other ingredients to ‘turn it into a sauce’.
In my constant bid to reduce the amount of washing up (which seems to be one of my top 5 targets every day), I realised you could just make the sauce in the oven!
Roasting the vegetables gets them just that little bit charred (= more flavour) and then any roasting juices that are released make up part of the sauce too.
It’s only once the vegetables are roasted that we add in a few extras to ensure we get lots of luscious, flavourful sauce.
Unfortunately you do still need one extra pan to cook the pasta, but we can’t win them all 😁
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
The vegetables are coated in a flavourful mixture of garlic, olive oil, balsamic vinegar, oregano, paprika and a little salt and pepper before being roasted.
After about 25 minutes in the oven, they should be slightly charred here-and-there, lovely and tender, and should have released some roasting juices in the pan – which will help flavour our sauce.
We add tomato puree (paste in the US) stock and a little Worcester sauce to the the vegetables, and put them back in the oven for a final 10 minutes.
Once it comes out of the oven, I like to thicken the sauce slightly with a little bit of cornflour slurry, then we toss the sauce together with a couple of tablespoons of crème fraîche and plenty of cooked pasta.
👩🍳PRO TIP If you want a smooth sauce to get past the veg-dodgers, blitz up the sauce when it comes out of the oven, then stir in the crème fraîche and pasta.
I love to top with shavings of cheese, a few basil leaves and a sprinkling of black pepper.
🍽️ What to serve it with
As per usual, I get to eat all the mushrooms with this dinner, because no-one else in my family likes them!
🍲 More fantastic Meat-Free Pasta recipes
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Roasted Vegetable Pasta
This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven!
Preheat the oven to 180C/375F (fan)
Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.
20 cherry tomatoes, 1 red bell pepper, 1 yellow bell pepper, 12 button mushrooms, 1 medium courgette (zucchini), 1 large red onion, 2 cloves garlic, 2 tbsp olive oil, 1 tsp balsamic vinegar, ½ tsp salt, ½ tsp black pepper, 1 tsp dried oregano, 1 tsp paprika
Toss every together to evenly distribute the oil and seasoning.
Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.
2 tbsp tomato puree, 240 ml (1 cup) hot vegetable stock, 1 tsp vegetarian Worcester sauce
Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
300 g (10.5 oz) fresh tagliatelle
Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
1 tbsp cornflour (cornstarch in USA)
Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
2 tbsp crème fraiche
Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.
4 tbsp shaved vegetarian Italian-style hard cheese, 20 baby basil leaves, Large pinch black pepper
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don’t recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.
- Swap out some of the vegetables for your favourite vegetables – asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
- Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
- Stir in wilting leaves such as baby spinach or watercress at the end.
- Swap out the tagliatelle for your favourite pasta – use fresh or dried and cook as per the pack instructions before adding in.
How to scale up and scale down this recipe
- Double the recipe to serve 8:
- You’ll need a LARGE roasting tray – large enough to ensure you can put the vegetables in a single layer. Double everything EXCEPT the stock. Go with 420ml (1 + ¾ cups).
- Add 5-10 minutes to the time when roasting the vegetables.
- Add 10 minutes to the time when the stock goes in.
- Halve this recipe to serve two people:
- Halve everything EXCEPT the stock. Use ¾ of the amount of stock which is 180ml (¾ cup).
- Use the same timings as with the original recipe.
Nutritional information is approx. per serving (this recipes serves 4).
Serving: 423gCalories: 386kcalCarbohydrates: 59gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 564mgPotassium: 896mgFiber: 4gSugar: 8gVitamin A: 2001IUVitamin C: 126mgCalcium: 98mgIron: 5mg
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