This easy Roasted Vegetable Pasta screams summer! Tender roasted tomatoes, garlic, and zucchini are mixed with gluten free pasta to create a juicy, saucy, and herbaceous weeknight dinner.
This gluten free and vegan Roasted Vegetable Pasta bake is the perfect late-summer dinner to serve to all of your family and friends. The fresh flavors of garden veggies, herbs, and rich olive oil come together in under 1 hour to create a beautiful symphony of summer tanginess that is sure to delight anyone who takes a bite.
I love how this refreshing garden-fresh meal is so low-maintenance. The vegetables and herbs roast together in one pan, so all you have to worry about is cooking your favorite gluten free pasta noodles. Simply toss both of them together, then enjoy!
This crowd-pleasing vegetable pasta bake makes enough to feed a family or large group of friends. Any dish made with fresh roasted vegetables and comforting pasta tends to be a big hit (take my Roasted Veggies With Creamy Polenta or Veggies And Sausage Kabobs for instance)! Even if you don’t need to serve a crowd, you’ll love making this recipe as an excuse to clean out any vegetables or herbs sitting in your fridge while being able to enjoy the leftovers all week long.
Vegetable pasta bake ingredients
- Pasta – I used gluten free pasta (like chickpea or rice pasta) to keep everything nice and light. Thinner pasta noodles work best, but you can use any kind you love or already have at home.
- Tomatoes – Halved cherry tomatoes or diced garden tomatoes tend to work best in this summery baked pasta dish. The tomatoes will release a good amount of liquid, creating a refreshing and tasty sauce.
- Zucchini – Peeled or unpeeled zucchini will tenderize as it bakes with the tomatoes. Just be sure to slice your zucchini thinly so that it bakes evenly and thoroughly.
- Extra virgin olive oil – Generally, gluten free pasta tends to be a bit dry, so a good amount of olive oil is needed to keep the dish moist. If you’re worried about it being too oily, simply serve fresh dinner rolls on the side to help soak it up!
- Toppings – Oregano, thyme, rosemary, basil, salt, pepper, and some crushed roasted garlic are some of my favorite toppings to sprinkle on top of this roasted vegetable pasta.
How to make summer roasted vegetable pasta
Begin by layering the diced tomatoes into the bottom of a baking dish. Slice the top off of a head of garlic and snuggle it between your chopped tomatoes. Drizzle your garlic and tomatoes with olive oil and sprinkle with salt and pepper.
Top the layer of tomatoes with sliced zucchini and drizzle the remaining olive oil over top. Add the fresh herbs, then bake the casserole until the veggies are soft, tender, and juicy.
While your veggies are roasting, cook the pasta according to the package directions. Make sure to reserve about a cup of pasta water before draining the cooked pasta.
When the vegetables are done roasting, add the pasta on top and toss to combine. You can add a splash or two of the pasta water to ensure the noodles are fully coated in the vegetable juices. Divide the pasta and veggies into bowls, add fresh herbs, roasted garlic, or parmesan cheese on top, then enjoy!
What else can I add to a vegetable pasta bake?
This recipe can be easily tweaked to include all of your favorite flavors, what you have lying around your kitchen, or when you’re just in the mood to get creative. Try shaking things up by using any of these customization ideas:
- More vegetables – Sub in almost any other vegetable than what’s in the recipe. Summer squash, bell peppers, eggplant, carrots, broccoli, or cauliflower would all be delicious in a roasted vegetable pasta dish.
- Pasta sauce – Is fresh tomato sauce not your thing? Try swapping out the cherry tomatoes for a jarred tomato sauce, a mix of olive oil and lemon juice, or homemade pesto.
- Cheese – For extra richness and saltiness, try sprinkling some mozzarella, parmesan, or goat cheese on top of this summer veggie pasta bake.
- Meat – Add Italian sausage, meatballs, or sliced chicken to make your meal extra hearty.
- Herbs – Fresh or dried oregano, thyme, rosemary, basil, cilantro, parsley, or lemon juice will all give this pasta bake some extra pizazz.
This veggie pasta bake recipe is so light, fresh, and easy to make, so feel free to have some fun with what you serve alongside. I love it with fresh artisan bread and cantaloupe peach salad. However, I also think the bright and tangy flavors would be perfect next to my garlic parmesan bread and roasted butternut squash arugula salad.
Storing leftover roasted vegetable pasta
- To store: Place any leftover roasted vegetable pasta into an airtight container and store in the fridge for up to 1 week.
- To reheat: Heat up the leftovers on the stovetop over medium heat or for a few minutes in the microwave. The noodles may have soaked up the sauce and oil, so feel free to stir in a little broth, water, or tomato juice to revive the pasta.
Hungry for more savory pasta recipes?
- Chicken Sausage and Vegetable Pasta Skillet
- Garlicky Kale Mushroom Pasta
- Easy Baked Pasta with Ground Beef
- Instant Pot Creamy Alfredo Pasta
- Classic Meat Sauce Lasagna
Roasted Vegetable Pasta
- 8 oz gluten-free pasta (I used chickpea pasta)
- 2-3 cups whole cherry tomatoes, or any larger garden tomatoes diced or sliced
- 2 medium zucchini, peeled or unpeeled
- 1 whole head of garlic, top trimmed
- 3/4 cup extra virgin olive oil
- fresh oregano sprigs, thyme or rosemary
- salt and pepper, to taste
- fresh basil, cilantro or parsley garnishing
- In a large baking dish 9×5 add the tomatoes to cover the bottom of the dish. Snuggle in a whole head of garlic, top removed (not the root side). Drizzle veggies with a generous amount of olive oil, a pinch of salt and pepper.
- Top tomatoes with a layer of zucchini slices. Pour the remain olive oil and top veggies with your fresh herbs of choice. Bake at 425F degrees for 35-40 minutes.
- Cook the pasta according to package instructions when the veggies are about half way through roasting. Drain and rinse pasta with cold water. Reserve about a cup of pasta water in case you need for the sauce (see notes)
- Toss pasta in with the roasted vegetables. For extra flavor pull out a few garlic cloves and toss around with the pasta and veggies. Top with fresh basil or fresh herb of choice and serve.