A Roasted Veggies Protein Pasta for the weekly menu
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5 from 1 vote

Roasted Veggies Protein Pasta

Roasted Veggies Protein Pasta made with fresh mushrooms, asparagus, sweet peppers, and garlic. Using Barilla ProteinPLUS pasta, a good source of Fiber and ALA Omega-3 with great flavor and texture. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Pasta
Cuisine: Vegetarian Cuisine
Keyword: meatless, pasta, protein
Servings: 8 servings


  • 1 head white bunapi beech mushroom whole
  • 1 head shimeji mushrooms whole
  • 2 cups shitake mushrooms whole
  • 1 cup portabella mushrooms sliced
  • 1 bunch asparagus sliced
  • 10 sweet peppers sliced
  • 3 garlic cloves sliced
  • 1/3 cup olive oil
  • 1 teaspoon oregano
  • 1 teaspoon coarse black pepper
  • 1 tablespoon sazon latino condiment
  • 1/2 package Barilla ProteinPLUS pasta spaghetti
  • 1 cup crumbled feta cheese


  • Prep the veggies and place them in a roasting pan. Season with the spices and add the olive oil.
  • Roast the veggies in the oven on medium for 5-7 minutes until getting the desired roast.
  • Cook the pasta following the instructions in the package. When ready season with some olive oil and a pinch of oregano and sazon latino condiment.
  • Serve the pasta in a bowl and add the roasted veggies. Garnish with feta cheese and enjoy.


You can use any vegetable in the season for making this pasta. Most veggies can be cooked using the roasting technique. Replace the sazon latino condiment with salt, garlic powder, and cumin.