Pantry Pasta with Roasted Vegetables
A versatile and budget-friendly pasta dish using pantry staples and whatever vegetables you have on hand, perfect for a quick weeknight meal.
Ingredients
- 300 g Pasta — Penne, fusilli, or spaghetti
- 450 g Canned diced tomatoes — Undrained
- 2 cloves Garlic — Minced
- 1 Onion — Chopped
- 2 tbsp Olive oil
- 1 tsp Dried oregano
- ½ tsp Dried basil
- ¼ tsp Red pepper flakes — Optional, for heat
- Salt — To taste
- Black pepper — To taste
- 2 cups Mixed vegetables — Chopped broccoli, bell peppers, zucchini, carrots, or frozen mixed vegetables
- ¼ cup Parmesan cheese — Grated, for serving (optional)
Equipment
- Large pot
- Baking sheet
- Large saucepan or skillet
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat your oven to 200°C (400°F). Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized. (Visual cue: vegetables are tender and lightly browned).
20 min timer - 2
While vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. (Visual cue: pasta is cooked through but still firm to the bite).
- 3
In a large saucepan or skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. (Visual cue: onion is translucent).
5 min timer - 4
Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Sauté for 1 minute until fragrant. (Visual cue: garlic is aromatic, not browned).
1 min timer - 5
Pour in the canned diced tomatoes (undrained). Bring the sauce to a simmer, then reduce heat and let it cook for 10-15 minutes, stirring occasionally, allowing flavours to meld. (Visual cue: sauce has thickened slightly).
15 min timer - 6
Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
- 7
Add the drained pasta and roasted vegetables to the tomato sauce. Toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. (Visual cue: pasta and vegetables are evenly coated in sauce).
- 8
Taste and adjust seasoning with salt and pepper as needed.
- 9
Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For added protein, stir in a can of drained chickpeas or white beans with the tomatoes, or serve with cooked chicken or sausage.
- Adjust the amount of red pepper flakes to your preferred level of spice.
- Using good quality canned tomatoes will elevate the flavour of the sauce significantly.
Substitutions
- Any pasta shape: Brown rice pasta or gluten-free pasta for a gluten-free option
- Diced tomatoes: Crushed tomatoes or tomato purée for a smoother sauce
- Dried oregano/basil: Italian seasoning blend or 1 tbsp fresh herbs (chopped)
- Olive oil: Canola oil or vegetable oil
- Mixed vegetables: Any fresh or frozen vegetables you have. Spinach or kale can be wilted into the sauce at the end.
- Parmesan cheese: Nutritional yeast for a dairy-free option, or omit
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
This dish freezes well without the Parmesan cheese. Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.