Roasted Veggie Pasta

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Roasted Veggie Pasta is a delicious vegetarian meal that is chocked full of healthy roasted vegetables, then sprinkled with parmesan cheese. It’s made on a sheet pan and finished in a skillet for easy cleanup!

roasted veggies with pasta in a cast iron skillet.
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Why You’ll Love It

Ever made a meal that turned out to be an accident? I do it all the time. Roasted Veggie Pasta started out as roasted veggies…but turned into something grander when I added angel hair pasta and parmesan cheese in my favorite cast iron skillet. (ad)

Roasted vegetables could stand alone as a meal without adding anything else. They’re packed full of flavor…and oh so good for you. But, when you add them to pasta and parmesan, you get a vegetable pasta recipe like no other.

roasted veggies on a sheet pan.


For this veggie pasta recipe, you’ll need the following ingredients. Quantities are listed in the recipe card.

  • carrots, onion, cherry tomatoes, fresh broccoli
  • garlic salt, black pepper, olive oil
  • butter, half and half cream, parmesan cheese
  • angel hair pasta, teriyaki sauce

How to Make Roasted Veggie Pasta

To make roasted vegetable pasta, you simply get out your sheet pan, cut up your favorite veggies, season them with garlic salt & pepper, drizzle with olive oil, and roast in the oven for 20 minutes at 400 degrees.

I bet you’ll never steam veggies again after you taste how the flavors pop after roasting.

While the vegetables are doing their thing in the oven, melt 1/2 stick butter in a cast iron skillet, (ad) then add parmesan cheese and cream. Stir until melted completely. Season with a little pepper. Add boiled angel hair pasta and give it a stir.

Now, it’s time to add the roasted veggies. You’ll thank me for this, I promise!

veggies and pasta in a cast iron skillet.


For an extra burst of flavor, I threw in some teriyaki sauce and a handful of rotisserie chicken. But, you can make this dish totally vegetarian if you wish.

In fact, you could even leave out the grated parmesan cheese and cream…but you’d be missing out on something pretty special.

This is one of those pasta recipes that you can add fresh herbs to and it turns it into something spectacular! Try adding fresh basil, red pepper flakes and dried thyme to the mix. It tastes amazing!

Recipe FAQS

What other veggies can be added to this dish?

Actually, any vegetable would taste great in this pasta recipe. Try using asparagus, marinated artichokes, red onion and a dash of lemon juice. Or, add sun-dried tomatoes and goat cheese to the mix!

Why do you roast vegetables before adding them to the sauce?

Roasting vegetables in the oven brings out their flavor and adds caramelization which takes them over the top!

What’s the secret to roasting vegetables?

The main secret to perfect roasted veggies is to add a high heat oil (like olive oil) and season them well. Using garlic salt and pepper is a great option, but you can also add dried herbs like oregano to the mix.

More Pasta to Love

Try Roasted Veggie Pasta and let me know what you think by adding a comment below. Be sure to try my other pasta favorites…


Recipe Card

roasted veggies with pasta in a cast iron skillet.

Roasted Veggie Pasta

Roasted Veggie Pasta is packed full of flavor from fresh veggies. They're roasted on a sheet pan and finished in a cast iron skillet!
5 from 1 vote
Print Pin Rate
Course: Skillet Meals
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 489kcal

*See notes in blog post for detailed tips, photos and instructions.



  • 2 large carrots chopped into bite size pieces
  • 1 sweet onion roughly chopped
  • 1 cup cherry tomatoes
  • 1 head fresh broccoli chopped
  • ½ tsp. garlic salt
  • ½ tsp. coarsely ground pepper
  • olive oil drizzle


  • ½ stick butter
  • 1 cup half & half cream
  • 1 cup parmesan cheese
  • ½ tsp. coarsely ground pepper
  • 8 oz. angel hair pasta cooked
  • 1 Tbsp. teriyaki sauce



  • Preheat oven to 400 degrees.
  • Chop veggies and place on sheet pan.
  • Drizzle veggies with olive oil and sprinkle with garlic salt and pepper.
  • Mix together with hands.
  • Roast for 20 minutes, then take out of oven to cool.


  • Add butter and cream to skillet (ad) over medium heat and bring to a simmer.
  • Stir in the parmesan cheese and pepper.
  • Continue stirring until cheese has fully melted and sauce is smooth and creamy.
  • Add cooked pasta and stir well. 
  • Add teriyaki sauce.
  • Add roasted veggies and mix with tongs.  
  • Serve warm.


  • Serve Roasted Veggie Pasta as is, or feel free to add other veggies or chicken to the mix!  


Calories: 489kcal | Carbohydrates: 67g | Protein: 24g | Fat: 15g | Saturated Fat: 9g | Sodium: 892mg | Potassium: 994mg | Fiber: 8g | Sugar: 11g | Vitamin C: 150mg | Calcium: 475mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    Debi, I love vegetables and this entree is a wonderful way to present them. I love this dish.

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