A delightful pasta dish featuring roasted vegetables and aromatic herbs, perfect for a quick and satisfying meal.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking for the vegetables.
Chop the red bell pepper, zucchini, and mushrooms into bite-sized pieces.
Try to cut the vegetables into similar sizes for even roasting.
Spread the chopped vegetables and grape tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with oregano.
Use parchment paper on the baking sheet for easy cleanup.
Roast the vegetables in the oven for 20 minutes, stirring halfway through.
Roasting brings out the natural sweetness of the vegetables.
Cook the spaghetti in boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Combine the roasted vegetables with the cooked spaghetti in a mixing bowl.
Add a splash of pasta water if the mixture seems dry.
Stir in the grated Parmesan cheese and fresh basil leaves.
Toss gently to avoid breaking the pasta.
Serve the pasta warm, garnished with extra basil leaves if desired.
Serve with a side of garlic bread for a complete meal.
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