Looking for a quick and delicious dinner option? Look no further! This post shares a mouthwatering recipe for roasted vegetable pasta smothered in a rich and creamy vodka sauce. With just a few simple ingredients, you can whip up this Quick Roasted Vegetable Pasta in Vodka Sauce, satisfying meal that will have everyone asking for seconds.

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The first time that I made this Roasted Vegetable Pasta in Vodka Sauce, I knew that I was going to like it but my husband was sure that he wasn’t going to like it at all.

However, it was love at first bite and he asked for this dish for dinner, 3 nights that week!

The vegetables roast in just a few minutes and once combined with the shell pasta and vodka sauce, they become a wonderful meal that is prefect for lunch or dinner.

I used asparagus and mushrooms for this recipe but you could also roast up some zucchini, squash, peppers and onions.

My husband is allergic to onions and peppers, so we don’t cook with those. However, I know a lot of people love them and would love them in this recipe.

Here’s how I make this pasta dish:

Ingredients For Roasted Vegetable Pasta in Vodka Sauce:

8 ounces sliced mushrooms
8 ounces asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 teaspoon onion powder
16 ounces large seashell pasta, uncooked
15 ounce can cannellini beans, drained and rinsed
24 ounce jar Vodka sauce
2 ounces shredded parmesan cheese (optional)

Ingredient amounts and full recipe directions in recipe card below with print option!

Which Brands Did I Use For This Quick Roasted Vegetable Pasta in Vodka Sauce?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Sliced mushrooms- I fresh baby bella mushrooms

Asparagus- fresh, thin asparagus is what I used

Olive oil- Pompeian Extra Virgin Olive Oil

Onion powder- any brand is fine

Large seashell pasta- I used Mueller’s large sea shell pasta

Cannellini beans- I used BUSH’S BEST 15.5 oz Canned Cannellini Beans

Vodka sauce– Bertolli vodka sauce

Shredded parmesan cheese (optional) – Stella Shredded Parmesan

How To Quick Roasted Vegetable Pasta in Vodka Sauce:

Bring a large pot of salted water to a boil.
Preheat oven to 425F.
On a rimmed lined baking sheet, add mushroom and asparagus.
Drizzle with olive oil and sprinkle with onion powder.
Toss everything together and spread into a single layer.
Roast vegetables in oven for 15 minutes.
While vegetables are roasting, add pasta to boiling water and cook for 10 minutes (or until tender)
Drain pasta. Add drained pasta back to pot and add the drained and rinsed beans to pasta.
Once vegetables are done roasting, add them to the pot as well.
Add pasta sauce and stir. You can heat pasta sauce in a sauce pan before adding to pot but I find that the heat from the pasta and roasted vegetables is normally enough to heat the sauce.
Plate pasta and sprinkle with parmesan cheese.

What Kind of Vegetables Can I Used For This Recipe?

asparagus
mushrooms
zucchini
squash
peppers
onions

What Kind Of Vodka Sauce Should I Use For This Recipe?

Since this is a Semi Homemade recipe, we’re using a jarred vodka sauce but you can use homemade if you want!

I like the Bertolli Vodka sauce.

What Kind of Pasta Shape Should I Use For This Quick Roasted Vegetable Pasta in Vodka Sauce?

I used large sea shell pasta for this dish, but any pasta that is around that size would work:

Bowtie
Orecchiette
Elbow

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