Home VM Balsamic Roasted Vegetable Fusilli

Balsamic Roasted Vegetable Fusilli

by Ramona Debono
balsamic roasted vegetable fusilli

balsamic roasted vegetable fusilli

Pasta is always a crowd pleaser. This recipe is a double win as it can be done practically with any vegetable you have in the fridge. In fact, I call this recipe the Fridge Cleanout Pasta. 

This dish can be served hot, cold or at room temperature – it will be tasty regardless of the temperature (so I guess it’s a triple win then!)

Side note:

The vegetables used in this recipe are seasonal. Feel free to use any vegetable that is in season (ex: pumpkin, butternut squash and brussel sprouts in Autumn/Winter)

ramona debono balsamic roasted vegetable fusilli preperation


For the Balsamic Marinade

  • 3 tablespoons Il Torrone Balsamic Vinegar
  • 3 tablespoons Good Earth Cold Pressed Organic Rapeseed Oil
  • 2  teaspoons wholegrain mustard
  • 3 cloves of garlic, minced
  • 2 teaspoons Good Earth Italian Seasoning
  • 1 teaspoon pink himalayan salt

ramona debono making balsamic roasted vegetable fusilli

For the roasted vegetables 

  • 1-2 red onions
  • 1 eggplant
  • 2 medium courgettes/marrows/zucchini
  • 1- 1/2 each of yellow, red and green bell peppers
  • 200g button/portobello mushrooms
  • a handful of cherry tomatoes
  • two tablespoons sliced olives

For the pasta

  • 500g Good Earth Organic Wholewheat Fusilli Pasta
  • 200ml Alpro Soya Cuisine Light
  • 3-4 tablespoons Il Torrone Balsamic Vinegar
  • 75g Green Vie Parmeggiano Grated

ramona debono balsamic roasted vegetable fusilli pasta preperation


  • Preheat oven at 200 degrees
  • In a large bowl, put all the ingredients listed under the Balsamic Marinade and whisk well until combined
  • Cut all the vegetables in to bite-sized cubes
  • Add all the vegetables (except for the olives) into the balsamic marinade and coat well
  • Spread the marinated vegetables evenly onto a lined sheet pan
  • Roast for 30-45 minutes, tossing them halfway


  • Meanwhile, cook pasta according to directions and drain
  • Combine the cooked pasta, soya cream, balsamic vinegar and parmesan cheese
  • Carefully mix in the roasted vegetables and the olives with the pasta
  • Optional: Drizzle more balsamic vinegar and top with red pepper flakes or extra grated parmesan cheese


ramona debono balsamic roasted vegetable fusilli ingredients

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1 comment

Pat August 21, 2019 - 5:24 pm

Inspirational recipes 🙂 must give this a try. Thanks Ramona and Veggy Malta.


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