Roasted Mediterranean Vegetable Pasta Bake (VG, GF option)

Hi Everyone, Andreea here! It’s been a while since my last post, but I am back with an easy and delicious pasta recipe for you.

I. Love. Pasta. And who doesn’t, really??

On Wednesday this week I ended up finishing work about an hour and a half later than I should have (tsk tsk) and I wanted to make a pasta dish for dinner. We had bought some courgettes to use for soup and also some aubergines as they were on offer and looked really yummy. We also had a red pepper in the fridge, so I made the obvious decision to go for a roasted vegetable pasta dish.

The weather has been pretty unpredictable in England for the past few weeks, and Wednesday was grey and meh, so I thought I’d go for a pasta bake. I cut the vegetables in chunks and popped them all into a mixing bowl, where I added salt, some roasted garlic and pepper mix (we love the Santa Maria one) and a bit of oil. After mixing everything together, I put the vegetables on a baking tray and popped them in the pre-heated oven for about 20-25 minutes, giving them a stir half-way through. Whilst the veg is in the oven, you can start cooking the pasta and preparing the sauce.

To make the sauce, I used a tin of chopped tomatoes, a tablespoon of tamari and one of maple syrup (optional), some vegan red (sundried tomato) pesto and Mediterranean herbs. I wanted to keep things quick and easy so I didn’t use any onion and garlic, although they would of course go really well with the dish. I started by heating up the chopped tomatoes in a small pan (you can use either a frying pan or a saucepan) – if you wanted to use onion and garlic in the dish you would start by sautéing those before adding the chopped tomatoes. Once the chopped tomato sauce has heated up, I started adding the rest of the ingredients and let it all simmer for 5-10 minutes whilst the pasta and the vegetables are still cooking.

Once everything was cooked, I drained the pasta and used the same saucepan to mix everything together. You could easily stop here and have a summery & light pasta dish, however as we didn’t feel very summery at that point (thank you British summer), I made it slightly more indulgent and popped it under the grill with some grated vegan cheese (we love the Green Vie Mozzarella which is finally available in UK supermarkets!).

And that’s pretty much it! It’s so so easy to make and it’s ready in under 30 minutes. It made about 6 servings so it’s great for leftovers too! And you can definitely customise it – add, swap or take out any veggies you don’t like 🙂

Roasted Mediterranean Vegetable Pasta Bake

  • Servings: 6
  • Difficulty: Easy
  • Print

A quick and delicious roasted vegetable pasta recipe


  • 2 courgettes
  • 1 aubergine
  • 1 red pepper
  • 1 tin of chopped tomatoes
  • 3 tablespoons of vegan red pesto (optional)
  • 1 tablespoon of tamari (or soy sauce if not GF)
  • 1 tablespoon of maple syrup (optional)
  • 1 teaspoon of salt
  • 1 tablespoon of Mediterranean herbs
  • 1 tablespoon of garlic & pepper mix (or alternatively 1 teaspoon garlic granules & teaspoon black pepper)
  • 300g wholewheat Fusilli (or GF alternative)
  • 1-2 tablespoons of oil
  • 150-200g grated vegan cheese


  1. Pop the kettle on (of course!)
  2. Whilst the kettle is boiling, preheat the oven to 200 degrees, chop the veggies in bite-size chunks, then pop them in a bowl and add the salt, garlic & pepper mix and oil and give them a good shuffle
  3. Put the veggies on a large baking tray and roast them for 20 minutes, giving them a stir halfway through so they cook evenly
  4. Once the kettle has boiled, you can transfer the water to a saucepan and bring it to the boil again, then add the pasta and cook it according to package instructions (at this point you can also make yourself a cup of tea – unless it’s wine time)
  5. Whilst the veggies and pasta are cooking, add the chopped tomatoes to a pan on medium heat, then add the Mediterranean herbs, tamari and maple syrup (if using) and bring it to a boil
  6. Once the sauce is boiling, turn the heat down, add the vegan red pesto and leave it to simmer until the vegetables are done (about 15mins).
  7. Once everything has cooked, drain the pasta, mix everything together and add to a baking dish, then top it with the grated vegan cheese and pop it under the grill for about 5-7 minutes, until the cheese has melted and is slightly golden and crisp.