This easy vegetarian roasted vegetable pasta bake is one of my storecupboard standbys. It is super easy to make, fills tummies and is utterly delicious. 

Jump to Recipe

Simple Roasted Vegetable Pasta Bake with seasonal winter veg in a rich cheese sauce.

Roasted Vegetable Pasta Bake

I made this roasted vegetable pasta bake yesterday for Mr TS and Bonus Boy to scoff down while I was out and about, and they were very happy indeed!

How lovely to come home to find dinner ready and waiting just needing a quick reheat – I am rarely this organised so I think it was quite a treat!

Roasting vegetables is my favourite thing to do with them, especially in autumn and winter.

I love how roasting concentrates the flavour and liberates those poor brassicas from over boiled hell.

A roasted cauliflower, broccoli floret, sprout or cabbage quarter reveals just what stars these winter veg really are!

Roasted Romanesco Cauliflower

How To Make Vegetable Pasta Bake

For my roasted vegetable pasta bake I used:

  • Leeks
  • Parsnips
  • Carrots
  • Broccoli
  • Cauliflower
  • Garlic.

I sliced the vegetables, chucked them into a bowl and rubbed them with vegetable oil, salt, pepper and dried mixed herbs then roasted them in a hot oven for about 25 minutes.

Roasted vegetables for roasted vegetable pasta bake, including broccoli, cauliflower and carrots.

I tucked them into a rich cheese sauce made with mature cheddar and served it with a scattering of chopped parsley on top and some salad on the side.

It is a perfect winter warmer full of flavour and crunch.

Simple Roasted Vegetable Pasta Bake with seasonal winter veg in a rich cheese sauce.

Make It Vegan

This recipe first appeared on Thinly Spread back in 2016 when most of my family were still vegetarian.

Now that we are vegan I still make pasta bake at least once a week but, if I’m making a ‘cheesy’ one, I replace the cheddar sauce with my easy vegan cheese sauce.

You can find the recipe for it in my vegan cauliflower cheese.

More Simple Family Friendly Dinner Ideas

If you are looking for easy family tummy fillers you might also like:

roasted vegetable pasta bake

Simple Roasted Vegetable Pasta Bake

A super simple roasted vegetable pasta bake, perfect as a winter warmer and as a storecupboard standby weeknight vegetarian treat.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: English, Italian
Diet: Vegetarian
Keyword: pasta bake, vegetable pasta bake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 2 people
Calories: 551kcal

Ingredients

For the Vegetables

  • 100 g carrots washed and sliced into 1/2 cm slices (don’t measure them for goodness sake, just guess! You don’t want them too thick or they will take longer than everything else)
  • 100 g broccoli washed and broken/cut into small florets
  • 100 g cauliflower washed and broken/cut into small florets
  • 100 g leeks washed, trimmed and sliced into rounds
  • 100 g parsnips peeled and chopped into bite sized chunks
  • 4 cloves garlic unpeeled
  • 2 tbsp vegetable oil
  • 1/2 tsp dried mixed herbs
  • salt and black pepper

For the Cheese Sauce

  • 25 g butter
  • 2.5 tbsp flour
  • 300 ml milk
  • 75 g cheddar cheese grated
  • 150 g pasta I used fusilli

Instructions

  • Preheat oven to 180C
  • Place all the vegetables in a large bowl with the oil, a pinch of salt, a good grinding of pepper and the dried herbs. Toss to coat the vegetables with the herby oil.
  • Pour the vegetables into a single layer on a baking sheet and roast in the hot oven for 20 – 30 minutes until browning and the carrots and parsnips are beginning to soften when you poke them with a fork.
  • Bring a pan of water to the boil, add a pinch of salt and the pasta and cook for 2 minutes less than the packet instructions, drain throughly and run under cold water.
  • Meanwhile heat the butter gently in a small pan
  • Add the flour when the butter has melted and cook gently for two minutes
  • Gradually add the milk, whisking or stirring all the time to avoid lumps
  • Bring to a boil, stirring while it thickens, reduce heat and simmer for a couple of minutes, still stirring.
  • Add two thirds of the cheese and stir until melted.
  • Put the pasta and vegetables into an oven proof dish and mix together.
  • Pour the sauce over the bake and stir.
  • Top with the remaining cheese, a grind of black pepper and return to the oven for 20 – 25 minutes until the cheese is browning and bubbling.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
MAKE IT VEGAN :
This recipe first appeared on Thinly Spread back in 2016 when most of my family were still vegetarian.
Now that we are vegan I still make pasta bake at least once a week but, if I'm making a 'cheesy' one, I replace the cheddar sauce with my easy vegan cheese sauce.
You can find the recipe for it in my vegan cauliflower cheese.

Nutrition

Calories: 551kcal | Carbohydrates: 48g | Protein: 21g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 56mg | Sodium: 786mg | Potassium: 1281mg | Fiber: 9g | Sugar: 20g | Vitamin A: 10472IU | Vitamin C: 93mg | Calcium: 579mg | Iron: 4mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food

 

 

Pin the Pasta!

Roasted Vegetable Pasta Bake served in a small bowl.