Roasted Vegetable Tagliatelle with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality extra virgin olive oil—it's the backbone of this dish. If you have time, let the vegetables braise a few extra minutes to deepen their sweetness.

When peeling the tomatoes, let them cool just enough to handle, but don't let them sit too long or they'll lose their shape. The skins should slip off easily.

If the sauce seems too thick when you add the pasta, splash in some of the reserved pasta water to loosen it. The starchy water helps the sauce cling to the noodles.

You can also add a pat of butter at the end for extra richness, though the video doesn't call for it. Taste before serving and adjust seasoning with salt and pepper.

Variations

• Spicy Roasted Vegetable Tagliatelle: Add a pinch of red pepper flakes along with the oregano for gentle heat. For more intensity, stir in a chopped fresh chili with the vegetables at the beginning.
• Herbed Ricotta Swirl: Instead of mozzarella, dollop creamy ricotta over the hot pasta and toss gently. The ricotta adds a tangy creaminess that pairs well with the roasted vegetables.
• Baked Tagliatelle Casserole: After tossing the pasta with the sauce and mozzarella, transfer to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) until bubbly and golden, about 20 minutes.
• Summer Vegetable Tagliatelle: Use a mix of cherry tomatoes and small zucchini halves instead of whole vegetables. They cook faster and create a brighter, more colorful sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil.

Freezer

The sauce (without pasta) can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat and toss with fresh pasta.

Reheat

Reheat individual portions in the microwave or in a skillet over medium heat. Add a little water or oil to loosen the sauce.

Leftover tagliatelle can be stored in an airtight container in the refrigerator for up to 3 days.

The pasta will absorb some of the sauce as it sits, so you may want to add a splash of water or olive oil when reheating to restore its saucy texture. Reheat gently on the stovetop or in the microwave, stirring occasionally.

The vegetable sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat the sauce in a skillet, then add the cooked tagliatelle and mozzarella as directed.

You can also cook the pasta ahead, toss with a little olive oil, and refrigerate; add it to the hot sauce just before serving.

Serving ideas

Serve this tagliatelle as a main course with a crisp green salad and some crusty bread to soak up any extra sauce. It's a hearty vegetarian dinner that satisfies even meat-lovers. If you like, pair it with a light red wine or a sparkling water with lemon.

For a more substantial meal, you can add grilled chicken or shrimp on the side, but the pasta is delicious on its own. The dish is best served hot, straight from the skillet, so gather everyone around the table and twirl away. Leftovers make a great lunch the next day, cold or reheated.

Frequently asked questions

Recipe card

Roasted Vegetable Tagliatelle with Mozzarella

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 2 whole ripe tomatoes
• 1 whole zucchini
• 1 whole eggplant
• 2 whole onions
• 4 cloves garlic
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• black pepper to taste
• dried oregano to taste
• 100 g shredded mozzarella
• chopped fresh parsley for garnish, to taste
• 250 g cooked tagliatelle ribbons
• Parmesan cheese, grated, to taste

Instructions

1. In a wide skillet over medium heat, warm the olive oil. Add the whole tomatoes, zucchini, eggplant, onions, and garlic cloves. Cook, turning occasionally, until the vegetables soften and the skins begin to blister and char in spots, about 15 minutes. The tomatoes should be very tender and their skins loosened.
2. Using tongs, transfer the tomatoes to a cutting board. When cool enough to handle, use tweezers or your fingers to strip off the loose skins. Return the peeled tomatoes to the skillet with the other vegetables.
3. Sprinkle the vegetables with the salt, a generous amount of black pepper, and dried oregano to taste. Stir gently to coat everything evenly.
4. With a potato masher, crush the tender tomatoes, eggplant, zucchini, and garlic right in the skillet. Mash until you have a thick, chunky sauce with some texture remaining. Cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Scatter the shredded mozzarella and chopped fresh parsley over the hot sauce. Stir gently until the mozzarella begins to melt into the sauce, creating a creamy, stringy texture.
6. Add the cooked tagliatelle ribbons to the skillet. Using tongs, toss everything together gently until the pasta is fully coated with the vegetable sauce and mozzarella.
7. Using tongs, twirl a portion of tagliatelle into a neat swirl and place it onto a wide ceramic bowl. Repeat with the remaining pasta, creating individual servings.
8. Shower each serving with grated Parmesan cheese and an extra sprinkle of chopped parsley. Serve immediately while hot and steaming.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

63 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.