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Roasted vegetable pasta

December 29, 2016
Leigh Erin Connealy, M.D.

Serves 4

Total Time:

This is a dish that I love to make because it’s very simple but it uses nice ingredients and a simple roasting technique to create layers of flavor. It doesn’t take much effort at all, but it stars good for you cruciferous vegetables like cauliflower and Brussels sprouts, and It’s very common for me to make it on a weeknight when I want something easy and delicious.

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  • ¾ pound short pasta, such as rigatoni, penne, or rotini
  • 2 tablespoons + 2 tablespoons olive oil
  • 1 pound cauliflower, separated into florets (about ½ head)
  • 8 ounces Brussels sprouts, trimmed and cut into small, even pieces
  • 1 medium red onion, cut into ½ inch wedges
  • 2 sprigs fresh thyme
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ounces grated hard cheese, such as pecorino


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Boil pasta according to package directions, in a large pot with a good amount of water. Remove 1 cup of the cooking water and set aside. Drain the pasta, return it to the pot, toss with 2 tablespoons olive oil, and cover.
  3. Line two baking sheets with parchment paper. On the baking sheets, toss the vegetables with the spices and remaining olive oil. Roast the vegetables 8 minutes, toss and rotate the trays, then roast until golden brown, an additional 8-12 minutes.
  4. Add the vegetables, cheese, and ½ cup of the set aside cooking water to the pasta and toss to combine. Add more cooking water if the pasta seems dry.


Rigatoni with cauliflower and Brussels sprouts

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