Easy Roasted Vegetable Pasta Bake {A Meatless Monday Recipe

Easy Roasted Vegetable Pasta Bake {A Meatless Monday Recipe

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Start the first Meatless Monday of 2017 with this easy roasted vegetable pasta bake. This casserole combines sweet herb roasted vegetables and pasta with a hot creamy cheese sauce baked together into a delicious vegetarian meal.

I love how sweet roasted vegetables get and I love creamy pasta. This delightful combination makes the perfect casserole and it stole David’s heart. He gets excited every time I mentioned it since we had it.

This really simple roasted vegetable pasta casserole is a great way to warm up in the winter, an easy standby recipe for weeknight vegetarian treat or for when you simply need to use up produce before going bad.

ingredients

How To Make Easy Roasted Vegetable Pasta Bake

Preheat the oven to 425 degrees F

Whisk together the oil and herbs together in a small bowl.

oil and herbs with whisk in bowl

Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.

pouring oil and herbs over chopped vegetable

Arrange the coated vegetables into a single layer onto the baking sheet.

prepared vegetables ready to roast on baking sheet

Roast in the preheated oven, until browning and the carrots and potatoes, begin to soften and become fork-tender, about for 15 to 20 minutes.

vegetables roasting inside oven

Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.

While the pasta and vegetables are cooking, make the cheese sauce:

Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.

cream mixture in pot with spoon

Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.

pouring milk into pot

Reduce the heat; continue to stir and simmer for about 2 more minutes.

whisking the creamy sauce

Add ½ each of both the cheddar and Gruyère cheeses; stir until the cheese is melted.

adding cheese to the pot of sauce

Toss the pasta and the vegetables together in an ovenproof casserole dish.

roasted vegetables and noodles

Pour the sauce over the pasta and veggies and top with the remaining cheeses. Bake for 15 to 20 minutes until the cheese is brown and bubbling.

Roasted Vegetable Pasta Bake baking in oven

Notes:
Try to cut all of the vegetables to the same size. This will help ensure they are all done in the same amount of time.
Use the broiler to speed up cooking and brown the cheese faster.

easy roasted vegetable pasta on a plate with mountain view

This delicious casserole is made in just an hour, but it will taste just like you slaved in the kitchen all day.

We hope you will make this the first of your Meatless Monday meals this year.

Enjoy!

easy roasted vegetable pasta bake
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Easy Roasted Vegetable Pasta Bake

This easy roasted vegetable pasta bake combines sweet herb roasted vegetables and pasta with a creamy cheese sauce. A delicious vegetarian meal!
Course Main Course, Side Dish
Cuisine Meatless Monday, Vegetarian
Keyword Bake, Pasta, Roasted Vegetable
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 613kcal

Ingredients

The Vegetables

  • 1 cup carrots washed and sliced into ¼-inch slices
  • 1 cup broccoli washed and broken/cut into small florets
  • 1 cup cauliflower washed and broken/cut into small florets
  • 1 cup leeks washed, trimmed and sliced into rounds
  • 1 cup potato peeled and chopped into bite sized chunks
  • 4 cloves garlic minced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon rosemary chopped
  • 1 teaspoon thyme chopped
  • 1 teaspoon oregano chopped
  • Kosher salt and fresh cracked black pepper
  • 1 cup pasta I used fusilli

The Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cup whole milk
  • 1 cup white extra-sharp cheddar cheese divided, grated
  • 1 cup Gruyère cheese divided, grated

Instructions

  • Preheat oven to 425 degrees F
  • Whisk together the oil and herbs together is a small bowl.
  • Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
  • Arrange the coated vegetables into a single layer onto the baking sheet.
  • Roast in the preheated oven, until browning and the carrots and potatoes begin to soften and become fork tender, about for 15 to 20 minutes.
  • Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.

While the pasta and vegetables are cooking, make the cheese sauce

  • Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.
  • Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.
  • Reduce the heat; continue to stir and simmer for about 2 more minutes.
  • Add ½ each of both the cheddar and Gruyère cheeses; stir until melted.
  • Toss the pasta and the vegetables together in an ovenproof casserole dish.
  • Pour the sauce over the pasta and veggies and top with the remaining cheeses. Bake for 15 to 20 minutes until the cheese is brown and bubbling.

Notes

Try to cut all of the vegetables to the same size. This will help ensure they are all done in the same amount of time.
Use the broiler to speed up cooking and brown the cheese faster.

Nutrition

Calories: 613kcal | Carbohydrates: 35g | Protein: 25g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 369mg | Potassium: 711mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6775IU | Vitamin C: 45.5mg | Calcium: 696mg | Iron: 3.6mg
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