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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.
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


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


  • 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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
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.


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