Roasted Veggie Tagliatelle

5 from 4 votes
Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Difficulty: Beginner Servings: 2 Calories: 640 Best Season: Suitable throughout the year


Roasted Veggie Tagliatelle is a versatile dish that you can adapt to your taste, incorporating your favorite vegetables and seasonings for a delicious and nutritious meal.


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  1. Preheat your oven to 425F/220C. 

  2. Cut the zucchini and onion to 1/2 inch thick halfmoons. Cut the pepper into thin strips. Place them in a lined baking sheet drizzle with olive oil season with salt and pepper and bake for around 20 minutes.
  3. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Save 1/2 cup pasta water.
  4. In a large pan heat up some olive oil. Add the bread crumbs and minced garlic. Cook until golden.
  5. Heat up some olive oil in a large pan. Add the diced tomatoes, pasta water, bouillon cube, oregano, garlic powder, paprika, and chilli powder. Season with salt and pepper let simmer for 2-3 minutes.
  6. Add the crème fraiche, basil, and the cooked pasta. Stir together.

  7. Serve topped with the roasted veggies, parmesan cheese, and bread crumbs. Enjoy!


  • If you have the time and resources, consider making fresh pasta from scratch, but store-bought tagliatelle works well too.
  • Look for good-quality olive oil, tomatoes, and Parmesan cheese.
  • To ensure even cooking, slice your vegetables into uniform pieces. Aim for bite-sized or slightly larger pieces. This will help the vegetables roast evenly and prevent some from overcooking while others are undercooked.
  • Season your sauce and pasta generously with salt and freshly ground black pepper. Proper seasoning is key to bringing out the flavors.
  • After cooking the tagliatelle until al dente, toss it in the tomato sauce. This ensures the pasta absorbs the flavors of the sauce.
  • If you're enjoying this dish with wine, consider a red wine from Tuscany, like Chianti or Sangiovese, to complement the flavors.
  • Feel free to add other ingredients like toasted pine nuts, capers, or grated lemon zest for extra flavor and texture.
  • If you have leftovers, store them in an airtight container in the refrigerator. Reheat in a pan with a little olive oil or in the microwave, but keep in mind that the texture of the roasted veggies may change upon reheating.
Keywords: Tagliatelle, roasted veggies

Frequently Asked Questions

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What vegetables are best for Roasted Veggie Tagliatelle?

You can use a variety of vegetables, such as bell peppers, zucchini, cherry tomatoes, red onions, eggplant, asparagus, and more. Choose a mix that you enjoy and that's in season for the best flavor.

Can I use frozen vegetables for this dish?

Fresh vegetables work best for roasting as they caramelize and develop a unique flavor. While you can use frozen vegetables in a pinch, they may release more moisture, affecting the texture and flavor.

How long should I roast the vegetables?

Roasting times can vary depending on the type and size of vegetables, as well as the oven temperature. Typically, it takes about 20-30 minutes at 425°F (220°C). Check regularly and roast until the vegetables are tender and slightly caramelized.

How can I prevent the vegetables from sticking to the baking sheet?

To prevent sticking, line the baking sheet with parchment paper or a silicone baking mat. You can also lightly grease the sheet with olive oil before spreading the vegetables.

Can I customize the recipe to my taste?

Absolutely! Feel free to add additional ingredients like toasted pine nuts, capers, grated lemon zest, or your favorite herbs and spices to customize the dish to your liking.

What wine pairs well with Roasted Veggie Tagliatelle?

A light and crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, pairs nicely with the roasted vegetables and pasta. If you prefer red wine, a light Pinot Noir or Chianti can also be a good choice.

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