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Vegan Sheet Pan Roasted Vegetable Pasta with Lemon Miso Sauce

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This roasted vegetable pasta is prepared with only a pot of water and a sheet pan in the oven. It comes together in just 30 minutes and is super cozy yet light and refreshing. A light lemon miso tahini dressing makes everything super delicious, especially when paired with the perfectly caramelized vegetables. Vegan, Oil-free, Nut-free, Refined Sugar-free, Can be gluten-free, Can be soy-free


Units Scale


  • 16 oz pasta of choice (use gluten-free if needed)
  • 1 pint grape tomatoes
  • 2 medium orange bell peppers, sliced thinly
  • 1 medium yellow squash, diced
  • 1 medium zucchini, diced
  • 1 small eggplant, diced
  • 1 medium red onion, halved lengthwise and cut in wdges
  • 16 oz mushrooms of choice (I used crimini), sliced
  • 1/2 tsp salt, divided, optional
  • Fresh parsley as garnish, optional


  • 1.5 tbsp yellow or white miso paste (use chickpea miso if soy-free)
  • 3 tbsp lemon juice (juice of 2 small or 1 large lemon)
  • 2 tbsp tahini
  • 1 tbsp garlic powder
  • 1 tbsp dried parsley
  • 1/2 tsp spicy mustard
  • 1 tbsp maple syrup
  • Water to thin


  1. Preheat your oven to 425 F (218 degrees C) and chop your veggies. Arrange on a silicone mat or parchment lined pan. Arrange separately if you'd like to control how cooked each veggie gets (refer to image in post). Spray veggies lightly with spray bottle filled with water and lightly sprinkle with salt if desired.
  2. Start pasta water boiling. Cook according to package directions.
  3. Cook veggies about 15-20 minutes. At 15 minutes, check them. If one gets done enough for your liking, use a spatula to remove it from the pan and place it in the large bowl you'll mix everything together in.
  4. Then place the tomatoes on if you want them to remain whole but get lightly blistered. This is how I prefer them, so cook according to your own preferences.
  5. While everything cooks, mix the sauce ingredients in a jar, bowl, or measuring cup. Taste and adjust if needed. Thin with water until it's the consistency you like. I added enough water to make just under a cup of dressing, and that was enough to lightly coat my pasta and vegetables.
  6. When everything is done, separate the pieces of onion and mix everything together in large bowl. Sprinkle with fresh parsley if desired and serve warm. Enjoy!
  7. Refrigerate leftovers in an airtight container for up to 5 days, but remember that pasta dishes are best when enjoyed that night. You could always halve the recipe if you're concerned.
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven, Stove top
  • Cuisine: Italian

Keywords: Vegan, Oil-free, Nut-free, Refined Sugar-free, Pasta, Roasted Veggies