A small batch recipe that makes 2-3 servings of creamy roasted vegetable pasta with roasted summer squash and broccoli.

Looking for a quick (vegetarian) dinner option? You came to the right place. This easy roasted veggie pasta recipe is packed with flavor and plenty of roasted veggies to make you feel good. It’s also a small batch pasta recipe that makes 2-3 servings, and comes together in about 30 minutes.

I kind of threw this recipe together a couple of weeks ago, and it was inspired by the broccoli and yellow squash that were both on their last day in my refrigerator. It’s the perfect way to use any leftover yellow summer squash, broccoli, and onions, but you can definitely use other vegetables, too! You could toss just about anything in this Parmesan cream sauce and be happy though. 🙂

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes, it’s seriously perfect for busy weeknights. You could totally pass this off as a cozy date night meal that comes together quickly though, too!
Customizable: Use any veggies you have on hand! Seriously. See my notes further down for my favorite substitutions or add-ons.
Small Batch: Ideal for 2-3 servings (but easily doubled … or tripled!)
Vegetarian-Friendly: A creamy, cozy, and super comforting meatless pasta option.

Ingredients

For the Roasted Vegetables:

1 tbsp. Avocado Oil
2 cups sliced Yellow Squash (sliced into 1/2″ rounds)
2 cups Fresh Broccoli Florets
1 cup sliced Red Onion (sliced into 1/2″ thick wedges)
Salt and freshly cracked Black Pepper, to taste (I use Diamond Crystal Kosher Salt)

For the Pasta & Sauce:

8 oz. Penne Pasta (or your favorite pasta shape)
1 tbsp. Unsalted Butter
2 cloves Garlic, minced
1/2 tsp. Italian Seasoning
1/4 tsp. Crushed Red Pepper (optional)
1/2 cup Heavy Cream
1/3 cup finely grated Parmesan Reggiano (I use a microplane and a good chunk of Parm!)
fresh Lemon Juice, to taste
more Salt and freshly cracked Black Pepper, to taste

Ingredients needed to make a creamy roasted vegetable pasta laid out on a flat surface and labeled.

Ingredient Notes and FAQs

Avocado Oil

Why Avocado Oil? Avocado Oil is great for roasting vegetables at higher temperatures (like 400 F and above). It has a neutral flavor and a high smoke point, which makes it ideal for high heat situations. It’s my go-to for roasting.

Can I use Olive Oil? Absolutely. Although Olive oil has a lower smoke point than avocado oil, it still works for roasting vegetables. It adds a little flavor, too! Use whichever you prefer, or whichever you have on hand.

Yellow Squash

I used yellow squash for this recipe, as it’s easy to find in a smaller size, and it has a slightly sweet flavor that compliments the other ingredients really well. Zucchini is also a great option, but doesn’t’ have that subtle sweetness. Both zucchini (and yellow zucchini) and yellow squash are considered to be summer squash, but the yellow varietal is typically associated with the term “summer squash”. You can use either for this recipe, and there is no need to peel it first!

An important note on squash: is has a high water content, which can make it a little trickier to roast. I recommend slicing the squash into equal size pieces first (hint: slice the squash into equally wide slices to start. Then, cut the larger pieces from the thicker end in half, so they are closer in circumference to the smaller pieces from the thinner neck end of the squash). A trick I’ve learned over the years is to spread the slices out over a wire baking rack that is positioned on a rimmed baking sheet and sprinkle them with salt. The salt will draw some of the water out of the squash, which you can then pat dry with paper towels before tossing with oil and roasting.

A skillet full of creamy penne pasta mixed with roasted vegetables. A wooden spatula rests inside of it.

Broccoli Florets

If there’s one takeaway “trick” to roasting vegetables, it’s to try to make all of the pieces as similar in size as possible. Broccoli florets will be about the same size as the squash slices, but if you have really large broccoli florets, cut them down into smaller pieces so they will all roast evenly. I recommend using fresh broccoli florets for this recipe. If you want to use frozen, thaw them first and pat them very dry before tossing with oil and roasting.

Red Onion

White onion, yellow onion, or red onion will all work for this recipe. Red onion is slightly sweeter than yellow or white onion, and is truly one of my favorite things to roast. Use what you have on hand though! And if you don’t have the exact amount, that’s totally fine. Use whatever you have, or whatever amount you prefer.

Italian Seasoning

This is just a simple blend of Italian seasonings that I love to use for vegetable-forward recipes and pasta alike. If you want to swap the Italian seasoning for either dried basil or dried oregano, that totally works! On the seasoning note: you can omit the crushed red pepper if you aren’t a fan of the heat, too.

Heavy Cream

Heavy cream is ideal for this pasta sauce because of its rich, thick, creamy texture. If you need to find a substitute, half and half should work, but it will take a longer cooking time to thicken. Watch it carefully, stir often, and be patient until it is thick enough to coat the pasta noodles and roasted vegetables. I don’t recommend using milk as a substitute here.

Parmesan Reggiano

I’m a broken record of preaching the “use good Parmesan” praise by now. But I mean it: use good Parmesan, use REAL Parmesan If you’re serious about making your homemade recipes taste as good as they possibly can. Unless the store you’re purchasing your Parmesan cheese from grates or shreds their own quality Parmesan Reggiano in-house, avoid anything pre-grated or pre-shredded. Look for a little hunk of Parmesan Reggiano with lots of crunchy crystals, and grate or shred your own at home.

Penne Pasta

Penne works great in this recipe because it’s easy to collect a forkful of pasta and roasted veggies all in one bite.Penne works beautifully, but you can also use:

Whole wheat or gluten-free pasta if needed.
Linguine or spaghetti for a classic creamy pasta feel.
Orecchiette or shells to trap more sauce.

A woman's hand holding a plate full of creamy penne pasta mixed with roasted vegetables.

We actually grew yellow squash in our own garden last year, and some of them were so gigantic, I didn’t know what to do with them. We ended up eating a lot of roasted squash, freezing some, and giving away as much as possible. 😂

A great way to use any leftover vegetables in your refrigerator is to roast them. You can even freeze them once they’re roasted (and completely cooled), or use them in salads, wraps, burrito bowls, quesadillas, pastas, or truly whatever you’re feeling. The roasted flavor and texture takes veggies to a WHOLE new level, and they’re easily my favorite way to enjoy them!

Recipe Tips

Cut the vegetables into similar-sized pieces. The key to roasting vegetables evenly is to make them all the same size (or as close as possible)! Chop large slices of summer squash in half, chop large broccoli florets into smaller, bite-size pieces, and keep the wedges of onion at least 1/2″ thick to mimic the size of the other vegetables.
Don’t skimp on the oil and salt when roasting vegetables. Coating the chopped vegetables evenly with oil and making sure each piece has a touch of salt on it will help your roasted vegetables taste as good as possible.
Use good Parmesan. 🙂 Look for a small hunk of Parmesan Reggiano from the specialty cheese section at the store, and use a microplane to grate it into your recipes at home. The flavor is way better than anything that comes pre-grated or pre-shredded, I promise.
Save the Pasta Water. This water has flavor (salt) and a starchy quality that helps revitalize cream-based sauces, and helps them stay intact.
Season with fresh Lemon and Salt. The lemon isn’t there to make this pasta taste like lemon, but to provide a little touch of acidity that helps creamy sauces taste more balanced, and therefore more delicious. And a little touch of salt always helps the flavors, but I highly recommend adding salt at the beginning of (and throughout) any recipe so it actually builds flavor without tasting salty.
Use more Vegetables (or Herbs, or Cheese)! If you’ve got bell peppers, cauliflower, Brussels sprouts, asparagus, or other vegetables that need to be used, toss them on the baking sheet and roast them with, too. You can also toss in some fresh herbs (like basil) before serving, and even add a drizzle of balsamic glaze over the top to really take things up a notch. This is also a great way to use a little leftover mascarpone, goat cheese, or whipped cream cheese. Just stir a couple spoonfuls of any of them into the cream sauce before adding the pasta and veggies.

Directions

How to Make this Roasted Vegetable Pasta

A glass mixing bowl full of chopped broccoli, red onion, and yellow squash.

Prep the Vegetables. Preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper. (I use a half sheet pan, which is 18″ x 13″). Slice the yellow squash into 1/2″ thick slices; for the bigger slices from the thicker end of the squash, cut those in half again to make them similar in size to the narrower slices of squash. Cut any large broccoli florets into smaller, bite-size pieces. Cut the red onion into small wedges, about 1/2″ thick. Toss the cut veggies in a large mixing bowl with one tablespoon of avocado oil and a generous pinch of salt, as well as a pinch of freshly cracked black pepper. Note: They key is to make the cut veggies a similar size, so they roast evenly!

A rimmed baking sheet with chopped yellow squash, broccoli, and red onions spread out on top of it.

A rimmed baking sheet full of roasted broccoli, yellow squash, and red onion.

Roast the Vegetables. Spread the vegetables out onto the prepared baking sheet, leaving room between each piece so they will roast properly. (If they are too close together, they’re likely to steam and not have any golden, crispy edges). Pop the vegetables into the pre-heated oven and set a timer for 15-20 minutes.

Boil the Pasta while the Vegetables Roast. Bring a large pot of salted water to a boil, then add your pasta shape of choice. Cook pasta 1 minute less than package directions for al dente texture. Before draining, reserve 1 cup of pasta water (it helps create a silky cream sauce!).

A stainless steel pan with melted butter and Italian seasoning stirred together in it.

A wooden spatula stirring minced garlic into seasoned melted butter in a stainless steel pan.

Make the Pasta Sauce. (I recommend making the pasta sauce while the pasta boils.) Melt one tablespoon of unsalted butter in a non-stick pan over medium heat. Stir in the minced garlic, Italian seasoning, crushed red pepper (if using), and a pinch of salt. Cook for one minute.

A woman's hand pouring pasta water from a measuring cup into a pan of cooked garlic and herbs.

A wooden spatula stirring pasta water, garlic, and herbs in a skillet.

Stir in the heavy cream. Cook for 5-6 minutes, stirring occasionally, until thickened.

A skillet full of creamy sauce being stirred with a wooden spatula.

Once you can drag a spatula across the bottom of the pan and the sauce stays separated on either side of it, it’s ready. Turn the heat beneath the pan to the lowest setting, and let the sauce rest.

A wooden spatula scraping roasted vegetables together on a metal sheet pan.

Check the Roasted Vegetables. Around this time, the vegetables should be ready. You’re looking for the edges of the vegetables to have a browned, crunchy texture. (Note: your veggies can be even more roasted than the photo above – the more char, the more flavor!) Remove them from the oven and carefully set the baking sheet near your pasta sauce and cooked pasta. Note: If the vegetables aren’t quite browned and slightly crispy, roast them for another 5-7minutes until they are ready.

Roasted vegetables being scraped off of a sheet pan and into a skillet full of creamy pasta.

A skillet full of creamy Parmeasn sauce, cooked penne pasta, roasted vegetables and finely shredded parmesan.

Toss Everything Together. Add the cooked pasta and the roasted vegetables to the pan of cream sauce. Add the Parmesan cheese and a healthy squeeze of lemon juice, then toss everything together until both the pasta and vegetables are coated in cream sauce.

Make it Creamier. Add about 1/4 cup of reserved pasta water to make the sauce even creamier, using up to one cup until the sauce has a texture that looks good to you. Taste the pasta and season with more salt, pepper, or lemon juice if it needs a little kick.

A yellow plate full of creamy penne pasta mixed with roasted vegetables. A piece of parmesan rests in the background.

Serve. Divide the pasta between warm bowls, and garnish with more Parmesan cheese (if you like!) Serve warm with a simple green salad or some crusty bread.

Make this Roasted Veggie Pasta Recipe Yours!

Customize this Recipe:

Add lemon zest for a lemon-y approach.
Add fresh basil leaves as a garnish, or any other fresh herbs (like oregano, chives, dill, or thyme)!
Add goat cheese for a tangy, creamy punch, or cherry tomatoes for a pop of color and flavor.
Pine nuts are great for a little crunch (or walnuts).
Add more leftover veggies, like a yellow or red bell pepper, Brussels sprouts, asparagus, or cauliflower.
Drizzle some balsamic vinegar glaze over the top before serving! Use this recipe as a blank canvas, and feel free to make it your own.

How to Store and Reheat Leftover Pasta

Storing: You can keep this pasta in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing cream-based pastas, as the texture is really never the same once they’re reheated.

Reheating: Reheat leftover pasta in a non-stick pan over medium-low heat. Add a splash of vegetable broth, heavy cream, or half and half to loosen the sauce up a bit as it reheats.

More Small Batch Pasta Recipes

What to Serve with this Pasta

Warm Brussels Sprouts Salad with Maple Bacon Dressing
Mixed Green Salad with this Maple Balsamic Dressing
Crusty Bread

Wine Pairings

Soave – A crisp, citrusy Italian white wine. (Highly recommend this especially if you’re adding grilled shrimp to your pasta)
Pinot Grigio – Look for an Italian Pinot Grigio from Alto Adige, Italy for a high-quality option
Unoaked Chardonnay – A French-style Chardonnay (aged in stainless steel) pairs beautifully!

If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make this Creamy Roasted Vegetable Pasta and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara

5 from 2 votes (1 rating without comment)

Why You’ll Love This Recipe