roasted veggie pasta in a cast iron skillet

Roasted Veggie Pasta

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

Why This Recipe is Special

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 veggies 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, the heavens open up and birds start singing! No kidding!

How to Make It

To make this dish, you simply whip 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 those cuties 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!

Can I Add Variations?

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 parmesan and cream…but you’d be missing out on something pretty special.

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…

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roasted vegetables on a sheet pan

Roasted Veggie Pasta

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


Roasted Veggie Pasta is packed full of flavor and goodness. It’s roasted on a sheet pan and finished in a cast iron skillet!




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


  • 1/2 stick butter
  • 1 cup half & half cream
  • 1 cup parmesan cheese
  • 1/2 tsp. coarsely ground pepper
  • 8 oz. angel hair pasta, cooked
  • 1 Tbsp. teriyaki sauce



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


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


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

  • Category: Skillet Meals
  • Method: Sheet Pan, Skillet
  • Cuisine: American

Keywords: roasted veggies, roasted vegetables, pasta, parmesan, cream, roasted veggie pasta, main dishes, skillet meals

View this recipe and more on Meal Plan Monday! 🙂 Also, check it out on Table For Seven’s Monthly Meal Plan.


  1. Carol Tyndall

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

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