Roasted Vegetable Pasta

4.3 (5 reviews)

1 medium eggplant, cut into bite-sized pieces
2 small squash, sliced and then quartered
1/2 red onion, sliced
8 button mushrooms, quartered
2 carrots, sliced
3 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
14 oz. uncooked whole wheat rotini, or your favorite pasta

• Preheat the oven to 400˚F.
• In a large mixing bowl, combine all the chopped vegetables, then add the olive oil and toss to coat. Add the herbs, salt, and pepper and toss again until well coated.
• Pour the vegetables into a casserole or baking dish, cover with foil, and cook in the preheated oven for 20 to 30 minutes, depending on the size of your vegetable pieces.
• Meanwhile, fill a large pot with water and bring to a boil over high heat. Add the pasta and cook according to the package directions. When done, drain and then place in a large mixing bowl.
• Add the cooked vegetables to the bowl and toss until well combined.

Makes 5 to 7 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind