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Lemony Orzo Pasta with Roasted Veggies

A deliciously light vegan pasta dish that's perfect for sunny days.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Servings: 3
Author: Louise-Claire Cayzer


For the Pasta

  • 200 g orzo pasta
  • Juice & zest 1 lemon
  • 1 Tbs olive oil
  • Salt to taste

For the roasted veggies

  • 1 large aubergine
  • 1 courgette
  • 2 long pointy peppers
  • 15-20 cherry tomatoes
  • Olive oil
  • Oregano
  • Salt & pepper to taste
  • Parsley and or chives to serve


  • Preheat your oven to 220C
  • Chop all the veggies into 1 cm cubes/pieces
  • In a large roasting dish, add the aubergine and olive oil, mix and put in the oven for 8mins, stirring once
  • Add all the other veggies to the dish, mix around so they are coated in the oil, add the oregano & salt & pepper. and continue to roast until soft and the tomatoes are blackened a bit on the edges. About 15 mins 
  • Meanwhile, boil the water for the pasta
  • Cook according to instructions and drain
  • Toss with the olive oil, lemon zest and juice
  • Add some of the roast veggies & toss
  • Serve with more roast veggies on top and lots of fresh green herbs.