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Roasted Vegetable Pasta Made Easy in Your Pressure Cooker

This easy roasted vegetable pasta combines tender roasted veggies and pasta with a zesty dressing, all made quicker using your pressure cooker. Customize with your favorite vegetables or cheese—or go vegan!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 410 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 4 carrots cut into 1-inch pieces
  • 2 Vidalia onions or 1 small yellow onion, chopped
  • 5 pattypan squash halved
  • 2 zucchini cut into 1-inch pieces
  • 10 cherry tomatoes whole
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • 1 tablespoon sherry vinegar
  • 2 garlic cloves minced
  • ½ teaspoon herbes de Provence
  • Leaves from 8 sprigs fresh thyme plus more for garnish
  • 1 (16-ounce) package brown rice penne pasta
  • ½ cup crumbled feta cheese or Parmesan, goat cheese, or skip for vegan
  • ½ cup fresh basil leaves plus more for garnish
  • Juice of ½ small lemon plus extra if you wanna brighten up the dish
  • Pinches red pepper flakes
  • Sea salt and freshly ground black pepper to taste

Instructions
 

Instructions

  • Preheat oven to 425°F and line two baking sheets with parchment paper to start your roasting right.
  • Chop your veggies into bite-sized pieces and spread 'em out evenly on the sheets for good roasting.
  • Drizzle olive oil over the veggies and sprinkle with salt and pepper then toss everything so it’s coated well.
  • Roast heartier veggies like carrots and cauliflower for about 30 minutes, flipping halfway through. Tender ones like zucchini or bell peppers go around 20 minutes.
  • While those roast, cook pasta on the stove according to the package instructions until al dente and drain.
  • Whisk olive oil, lemon juice or vinegar, salt, and pepper in a big bowl to make a simple dressing for the veggies.
  • Toss warm roasted vegetables in this dressing. They soak up all those bright flavors better while still warm from the oven.
  • Add cooked pasta, roasted veggies, fresh basil, and crumbled cheese if you’re using it to the bowl and toss it all together gently. Taste it and adjust salt, lemon, or red pepper flakes as you like.
  • Garnish with more fresh basil and thyme and drizzle more olive oil over the top before serving.
  • Serve warm or at room temperature and enjoy!

Notes

You can grill the vegetables instead of roasting when it’s hot outside. For a vegan option, skip the cheese entirely.