My family has made this recipe since I was a child. We called it simply “The Pasta.” Even my meat-loving Idahoan father-in-law fell in love with it. It’s the vegetarian dish I serve to all my friends and family who swear that they do not like vegetarian food.
Now is the perfect season to give it a try, so what the heck? Even if you think you don’t like vegetarian dishes, why not give this one a whirl?
Oven-Roasted Veggie Pasta
I no longer remember where my father first found this recipe, but it was in some cookbook that my mother now thinks is out-of-print. In any case, I have made it be memory for years, and I’m pretty sure I might have changed things up a bit. Still, if I ever do discover the original source, I will be sure to cite it here.
1 red onion, peeled and sliced into small wedges
2 red bell peppers, seeded and sliced
1 lb. asparagus, trimmed
15-20 large cremini mushrooms
1/2 c. chopped fresh basil
1/2 c. pecorino Romano, Parmigiano-Reggiano, or Parmesan; grated
1/3 c. flavorful olive oil
1/2 tsp. dried oregano
freshly ground sea salt and black pepper to taste
3/4 lb fusili or rotiniPreheat oven to 450F. Combine all ingredients except pasta in a very large bowl until thoroughly combined and all vegetables are well-coated with oil and seasonings. Spread on a large, sturdy baking sheet. Bake in the top third of the oven for 20-25 minutes.
Meanwhile, cook pasta until al dente.
Combine pasta and vegetables in a large serving dish. Pass more grated cheese at the table.