Looking for an easy to make dinner that will fill your belly? This hearty Roasted Vegetables with Pasta is a gluten-free and vegan dish.
For our family, dinner always seems to be a busy part of the day.
People in our family are just getting home, some are grabbing dinner before they head off to sports…you get the picture.
It can get hectic.
Our family tries to find and create recipes that are quick and use simple ingredients but pack a bunch of goodness into the meal.
We’ve created just that with this recipe!
Simple ingredients = CHECK
Common ingredients = CHECK
Flavor = CHECK
Recipe packed with goodness = CHECK
As you can see, we’ve used some Organic Edamame Spaghetti in this recipe.
This certified gluten-free pasta is delicious. It is nonGMO, vegan and organic.
It also provides some protein into our dish! We love Explore Cuisine products!
There is just something about freshly roasted vegetables! YUM! Toss your vegetables with some olive oil then season with salt and pepper before you roast!
If you are a garlic lover you can even toss with garlic salt instead of salt and pepper.
Seasoning is a huge part of the dish. Many people forget to add in salt and pepper.
It is amazing what this simple act can do to the flavor of the dish.
Ready for this recipe? I bet you are getting hungry? I know that I am! I am pretty sure you will love the roasted flavors in this dish! 
- 1 box of Organic Edamame Spaghetti by Explore Cuisine
- 1 c of yellow squash, diced into ½ inch pieces
- 1 c of zucchini squash, diced into ½ inch pieces
- 1 c of red onion, diced into ½ inch pieces
- 1 c of red bell pepper, deseeded, diced into ½ inch pieces
- 1 c of cherry tomatoes, halved
- 1 t garlic salt OR salt and pepper as needed
- 1 T olive oil
- 1 c of fresh parsley
- lemon
- Preheat your oven to 400 degrees F.
- Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.
- Put your veggies into an oven safe roasting pan. Bake at 400 degrees F for 15 minutes.
- While your veggies are cooking, prepare your pasta per the directions on the box.
- When pasta is cooked, drain and set aside.
- When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.
- Top with parsley and serve!
Remember, you do have the second half of your lemon, you can add in more lemon juice if you'd like to elevate the flavor of the dish.
Thank you to Explore Cuisine for sponsoring this recipe and for providing the pasta for this dish!
If you are looking for more delicious recipes like this Roasted Vegetables with Pasta, you can check our our recipe index and our listing of gluten-free side dishes.
We have many gluten-free, vegetarian recipes on our site!
Let’s talk! Leave me a comment telling me what vegetables you love to roast! Any favorites that are in this Roasted Vegetables with Pasta? Have you ever added them to pasta? I’d love to hear about your creations!
Love this recipe, we’re huge roasted veggie fans in this house, and that pasta sounds so interesting, I’ve never had anything like it!
I hope that you give it a try!
Edamame Spaghetti sounds very interesting- I’ll have to look for it. Your vegetable combination is beautiful and yes. I’m one of the people that would add garlic!
Yes, do try it! It is delicious! I also love the colors of the vegetables in this dish too!
With all the parties I need to make some healthy food for the family. We can only eat so many cookies
Yes, you can only eat so many cookies! But I am up for that challenge, followed by this healthy meal of course!
Roasted vegetable pasta is one of my easy go-to dinners. I’m loving the edamame spaghetti and need to find it so I can try it.
Yes, give it a try. I know you will love it!
Spaghetti made with endamame? What a fantastic idea – high in protein and lots of goodness as well as gluten free! Love your Roasted Vegetables with Pasta – it’s a really colourful, wholesome and delicious looking dish!
Yes, isn’t that a cool spaghetti! YUMMMMM Thanks for the love!
That looks mouth watering! The best thing about roasted veggies is that you get so much flavor from doing something so effortless. We simply sprinkle some olive oil on potatoes, carrots, squash or eggplant, and leave them roasting for a while. We even roast okra when it is in season. And they are good in any dish or all by themselves. Enjoy!
That sounds delicious!
A healthy, tasty, beautiful recipe which is so enticing and appeals to me. I make roasted veggies frequently and the pasta combination is perfect.
Thank you Anne, we love this combination!
This looks like a try-it recipe.
Roasting always brings out the best in veggies! Love this dish!
This looks delicious! I think I’d add some roasted sweet potato and squash too!
It’s always good to add more vegetables to a main meal.
I cannot get enough of roasted veggies! Some of my favorites are Brussel sprouts and zucchini.
I’ve made veggie pasta, but never before with roasted vegetables – this looks so good, and the pasta, too, I want to try it!
What a yummy dish! Thanks for sharing 🙂