30 Minute Meal - Roasted Veggie Pasta

Once a week I try to do a meat-free meal.  TV doesn't like it much, but I always promise him that he won't even notice it isn't there. Most of the time my meat eater notices, but this meat-free meal was one he loved.  Enjoy!

- 6 Tbl. EVOO
- 2 Large Portobello Mushroom Caps, sliced into cubes
- 2 Red Bell Peppers, seeded and chopped
- 1/2 Large Red Onion, chopped
- 5 Tbl. Balsamic Vinegar
- 2 Garlic Cloves, Minced
- 1 Lb Penne Pasta
- 1 pint cherry tomatoes, quartered
- 1/2 Cup Fresh Basil, chopped
- Kosher salt, pepper, sage


1. Bring 4 quarts of water, 1 Tbl EVOO, and 1 Tsp salt to boil in large pot. Heat 3 Tbl. EVOO in large skillet over medium-high heat.  Add peppers, mushrooms, onion, 3 Tbl. vinegar, 2 Tsp. Kosher salt, 1 Tsp pepper, 1 Tsp sage to skillet and cook covered, stirring occasionally until vegetables begin to soften, about 5 minutes.

2. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around the edges, 10-13 minutes. Then stir in garlic and cook for another 1-2 minutes.

3. While vegetables continue to cooking, add pasta to boiling water and cook until al dente.  When finished cooking, reserve 1/2 cup of cooking-water then drain pasta and return to pot.  Add in cooked vegetables, remaining oil, and remaining vinegar to pasta and toss to combine (add water if needed). Stir in tomatoes and basil then season with salt and pepper to taste.

4. Serve and top with a pinch of parmesan.


  1. This looks amazing! My hubs is a meat lover too but I can only take so much - I will have to try this one on him!

  2. This looks delicious! I love making fun, fancy pastas! So much better than going out!


Thank you so much for following along and sharing your thoughts! I read each one; they mean the world to me!

Pin It button on image hover