Pasta with Roasted Mixed Veggies


  • 4 oz pasta (Rotini, Rigatoni etc)
  • 4 oz asparagus
  • 4 oz bell pepper
  • 6 oz portabella mushrooms
  • 1 medium sweet potato
  • ½ cup cherry tomatoes
  • 1 -2  tablespoon olive oil
  • ½ cup pasta sauce (I used the basil and tomato sauce)
  • ¼ teaspoon dried basil
  • 2 tablespoons pine nuts toasted
  • Salt and pepper to taste
  • Extra virgin olive oil for sprinkling
  • Parmesan cheese for sprinkling


  • Cook pasta and drain.  Set aside
  • Preheat oven to 350F

  • Cut asparagus into 1 inch pieces.  Cut bell pepper into thin strips.
  • Quarter mushrooms
  • Peel and cube sweet potatoes into ½ inch cubes
  • Add cut vegetables to a cookie sheet/tray and add olive oil, salt and pepper and mix well

  • Bake for about 45 minutes or until vegetables are roasted but a bit crunchy
  • Add cooked pasta, roasted vegetables, pasta sauce to a saucepan and mix well on low flame
  • Add parmesan cheese and drizzle with extra virgin olive oil
  • Sprinkle with toasted pine nuts
  • Optional:  Black olives can also be added to this pasta dish
  • Serves 2

2 thoughts on “Pasta with Roasted Mixed Veggies

  1. merci chelvi!
    You are so good to post these delicious ideas,so practical and so easy to follow because of your wonderful “show how” photos
    Thank you!

    I am looking forward to your posts for Puthandu!

    1. Yeh, puthandu is right around the corner. I am goint to post some of the “palakarams” — sweet treats my mother and other relatives make during this festive time.

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