JessicaThis roasted vegetable and sausage pasta dinners is one of my favourite to make. Chop the vegetables and vegan sausage, then throw everything onto a pan and into the oven. Boil water for pasta, and dinner is ready! I love to make it in the end of summer when zucchinis and tomatoes are in abundance however it is good year round.
A note on some of the ingredients
Cherry tomatoes: I prefer to use cherry tomatoes for this recipe as they have a delicate skin that cooks down well. Chop them in half to reduce knife work, but any type of tomato will work in this recipe.
Sausage: I always use Beyond beef sausage because it is vegan and gluten free. Either the spicy variety or the mild variety works with this recipe.
How the recipe is made
Wash and cut all of the vegetables into bite size pieces. Cutting everything small means that it will cook quickly.
After cutting the vegetables and sausage and placing them on the pan, drizzle olive oil and seasonings, then mix everything together with your hands.. Alternatively, mix everything together in a medium-sized bowl, then spread it evenly onto the parchment-lined pan.
While the vegetables and sausage are roasting prepare the pasta as per the package directions. Kitchen Tip: An hour before I want dinner to be served I pre-boil my large pot of water for pasta. When it is time to make pasta it only takes a few minutes for the water to come back to a boil. I find it much easier to time everything to be finished cooking at the same time this way.
When everything finishes roasting, the vegetables will soften and caramelize slightly, and the sausage will have crispy edges. Try and resist eating it right from the pan!
Strain the cooked pasta, return it to the pot, and mix in the roasted vegetables, sausage, and a jar of your favorite pasta sauce.
Enjoy!
Sheet Pan Vegetable and Sausage Pasta
An easy dinner that is full of flavor and seasonal vegetables.
4
servings10
minutes30
minutes360
kcal40
minutesKeep the screen of your device on
Ingredients
1 pint cherry tomatoes, cut in half
1 package cremini or button mushrooms (227 g), cut in half or quarters
1 medium zucchini, cut into 1 cm pieces
2 Beyond Meat sausages
2 tbsp extra virgin olive oil
1 tsp coarse sea salt
1/2 tsp fresh ground pepper
1/4 tsp red pepper flakes
1 package gluten free pasta
3 cups pasta sauce (about 1 jar)
Directions
- Preheat the oven to 400°F and line a large rimmed baking pan with parchment paper.
- Prepare all of the vegetables. If the mushrooms are large cut in quarters, otherwise cut in half. Cut each sausage in half lengthwise and then slice into half moons. Put all of the veg and sausages onto the prepared pan.
- Drizzle the olive oil over the veg and sausage, add the salt, pepper and pepper flakes (if using) and toss everything together either with your hands or with two spoons. Bake in the oven for 30 minutes, tossing everything half way through.
- While the vegetables and sausages are roasting prepare your pasta as per package directions. When the pasta is cooked drain and add it back into the same pot but off the heat.
- When the vegetables and sausage are done roasting remove from the oven and add everything to the pasta. Add in your favorite pasta sauce, stir and serve.
Notes
- To make the dish mild omit the red pepper flakes and use mild sausage.
- Ensure that all ingredients are gluten free if required.
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 4
- Calories: 360kcal
- Carbohydrates: 51.4g
- Protein: 13.9g
- Fat: 12.7g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 162.8mg
- Fiber: 3.6g
- Sugar: 6.1g
