Roasted Veggie Pasta
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Roasted Veggie Pasta

Roasted Veggie Pasta

with Herby Fresh Mozzarella

Craving pasta but also need a good dose of veggies? You've come to the right place. This hearty veggie pasta features roasted peppers and zucchini, as well as a healthy serving of spinach. Now onto the fun stuff – it also has two cheeses! Marinated fresh mozzarella and always-satisfying Parmesan will bring your pasta bake dreams to life.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

170 g


(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Crushed Tomatoes

160 g

Sweet Bell Pepper

28 g

Baby Spinach

1 unit(s)

Garlic, cloves

7 g


200 g


1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


½ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber10 g
Protein32 g
Cholesterol55 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Paper Towel
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish


Prep and roast veggies

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into ½-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Italian Seasoning, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender, 12-14 min.

Finish prep and marinate mozzarella

Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt to a small bowl. Season with pepper, then toss to coat.

Cook fusilli

Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Make sauce

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Seasoning. Cook, stirring often, until butter melts, 30 sec.Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min.When veggies are done roasting, turn the oven to high broil.

Assemble and broil pasta

Add sauce, spinach, roasted veggies and half the reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine, until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Top with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.

Finish and serve

Let roasted veggie pasta stand for 5 min, then divide between plates. Sprinkle remaining parsley over top.