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 Comments Add yours

  1. nakshatra says:

    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. Chelvi S says:

      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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