Pasta with roasted potatoes, carrots and parsnips

Pasta with roasted potatoes, carrots and parsnips


5 people made this

About this recipe: Simple pasta and roast vegetable dish which is easy to prepare, filling and ideal for those who take lunch to work as it re heats nicely.

Serves: 2 

  • 4 medium carrots
  • 3 medium potatoes
  • 4 medium parsnips
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 tablespoons garlic salt
  • 3 tablespoons paprika
  • 3 tablespoons dried mixed herbs
  • 2 teaspoons sunflower oil
  • 150g penne pasta
  • 1 vegetable stock cube

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat the oven to 220 C / Gas 7.
  2. Chop carrots, potatoes and parsnips into small pieces and put in a roasting tray, sprinkle 1 teaspoon salt and black pepper, 2 tablespoons garlic salt, paprika and dried mixed herbs and 2 teaspoons sunflower oil over them and shake from side to side to mix it up.
  3. Roast in the oven 45 minutes, stirring from time to time to ensure even cooking.
  4. When the roasted vegetables are 20 minutes from being ready, bring the pasta to the boil with the remaining ingredients. When the pasta is ready, drain and add to the roasting tray, mix together with potatoes, carrots and parsnips and serve.


This is nice served with garlic bread.

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Reviews (1)


I did this with sweet potatoes instead of white potatoes, and it was yummy! Thanks for a great recipe! - 12 Jan 2014

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