Cheesy Rotini Pasta with Roasted Vegetables

CHEESY, creamy rotini pasta topped with beautiful roasted vegetables. This pasta dish a must-try! It’s made with gluten free chickpea pasta, has so much flavor, and is one of my absolute favorite pasta dishes. 

A white ceramic bowl with rotini pasta and roasted vegetables on a white counter with a blue napkin next to it.

I’m a sucker for cheesy pasta and roasted vegetables. Thankfully this pasta has a ton of nutritious ingredients as well as being super flavorful! I used Banza chickpea rotini to have plant-based protein and make this dish gluten-free friendly. The pasta is mixed with rich tomato sauce, melty cheeses, and then topped with tons of roasted vegetables! The most delicious and healthier pasta dish I’ve ever tasted. 

How to Make Pasta Noodles Taste Amazing

Well Salted Pasta Water: This is key for great tasting pasta. Using a generous amount of sea salt or himalayan salt in your pasta water will instantly draw out flavor from the pasta noodles.

Cheese that melts: For this recipe I recommend 2 different cheese variations – one is white cheddar cheese and a little mozzarella to keep it simple or I recommend whole foods brand of pre-made Italian cheese blend (i’ve not used other brands of blended Italian cheese and cannot promise the same results). To ensure your pasta is creamy and super cheesy use either for the most crave-worthy results!

Herbs: Seasoning your pasta with fresh herbs is an easy way to elevate the flavor of your dish. Add generous amounts of basil and even dried oregano if you have on hand. Always test & taste, then season your pasta with salt & pepper before serving to ensure perfection!

How to Make Rotini Pasta with Roasted Vegetables – Step by Step

(1) Preheat oven to 400F. Toss chopped vegetables in oil with salt and minced garlic. Roast for 20-30 minutes.

(2) After draining pasta add back to the pot: pasta, 1 cup of pasta water with cheddar and mozzarella cheese.

(3) Stir ingredients together – consistency should be a creamy/cheesy sauce. Adjust pasta water or more cheese if needed.

(4) Then add tomato sauce and fresh basil. Stir together and season with salt & pepper to taste if needed. Then serve pasta with roasted vegetables over top!

A close up of cheesy rotini pasta being stirred together in a pot.

Important Tips To Remember When Making Rotini Pasta

  • Healthy Pasta Noodles: I’m so crazy about pasta. But to keep things wholesome and nutritionally focussed, I love using chickpea or lentil pasta noodles. They are not only gluten free and made completely from veggies, but are also an excellent source of plant-based protein. And these pasta noodles taste JUST like regular pasta! Win-win. You can also use regular pasta for this recipe as well. 

  • Roasted Vegetables: Adjust the vegetables to your liking. Add extra veggies to your roasting pan such as mushrooms, brussels sprouts, cauliflower, and red peppers.
  • Storing leftover tips: Keep leftover pasta stored in an airtight container for 1-3 days – reheat in microwave. 

Other Delicious Pasta Recipes To Enjoy

A close up of cheesy rotini pasta and roasted vegetables in a white ceramic bowl.

If you tried this Cheesy Rotini Pasta with Roasted Vegetables recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A white ceramic bowl with rotini pasta and roasted vegetables on a white counter with a blue napkin next to it.

Cheesy Rotini Pasta with Roasted Vegetables

5 from 1 vote

CHEESY, creamy rotini pasta topped with beautiful roasted vegetables. This pasta dish a must-try! It’s made with gluten free chickpea pasta, has so much flavor, and is one of my absolute favorite pasta dishes. 

Servings 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Course: Main Course
Cuisine: American, Italian
Tags: healthy rotini pasta, how to make rotini pasta, rotini pasta
Calories: 483 kcal

Ingredients

  • 3-4 cups Chickpea Rotini Pasta
  • 1 -1 1/2 cup reserved pasta water
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups white cheddar cheese, shredded (or Whole Foods Italian cheese blend)
  • 1/3 cup mozzarella, shredded
  • 1 1/2 cups tomato sauce
  • 3 Tablespoon fresh basil, chopped

Roasted Vegetables

  • 3 medium zucchinis (yellow and green)
  • 1 medium eggplant, diced
  • 1 pint cherry tomatoes
  • 2 Tablespoon olive oil
  • 1 garlic clove, minced
  • salt & black pepper

Instructions

  1. Preheat oven to 400F – Lay chopped veggies out on a sheet pan. Mix minced garlic, olive oil, and salt into vegetables. Roast for 20-30 minutes until vegetables are well roasted and browned. 

  2. Bring to a boil 8 cups of water with 1 teaspoon of salt. Lower temperature, then add pasta and stir immediately – cook pasta about 7-8 minutes until al dente. 

  3. When pasta is finished pour about 1 1/2 cups of pasta water in a separate pot or liquid measuring cup (or another vessel that can handle heat). Set pasta water aside. Strain pasta. 

  4. Add pasta back to pot with cheddar, mozzarella, and pasta water. Balance consistency to desired level of cheesiness by adding more cheese or pasta water.

  5. Then add fresh basil and tomato sauce to pasta. Serve pasta with roasted vegetables over top with parmesan cheese and fresh basil. 

Notes

Cooking Tips 

  • Healthy Pasta Noodles: I’m so crazy about pasta. But to keep things wholesome and nutritionally focussed, I love using chickpea or lentil pasta noodles. They are not only gluten free and made completely from veggies, but are also an excellent source of plant-based protein. And these pasta noodles taste JUST like regular pasta! Win-win. You can also use regular pasta for this recipe as well. 

  • Roasted Vegetables: Adjust the vegetables to your liking. Add extra veggies to your roasting pan such as mushrooms, brussels sprouts, cauliflower, and red peppers.
Nutrition Facts
Cheesy Rotini Pasta with Roasted Vegetables
Amount Per Serving
Calories 483 Calories from Fat 234
% Daily Value*
Fat 26g40%
Cholesterol 44.9mg15%
Sodium 635.9mg26%
Carbohydrates 36.5g12%
Sugar 7.5g8%
Protein 30.9g62%
Vitamin A 450IU9%
Vitamin C 31.4mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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