Are you searching for a wonderful, simple pasta with veggies recipe? Then right here is your go-to recipe! This veggie pasta relies on easy pasta (you should use dried or contemporary), ready marinara sauce, and a bounty of roasted veggies—summer season squash, eggplant, bell peppers, and onions—to create a straightforward, wholesome, scrumptious Vegan Pasta with Roasted Greens dish. This scrumptious veggie pasta recipe options oven roasted greens, though you may also roast them on the grill, as pictured right here. All you need to do is slice up the contemporary veggies, drizzle with a flavorful, natural French dressing, and roast them within the till they’re tender and golden brown. Alternatively, you may roast these greens on a sizzling grill. Then cook dinner up your pasta and blend it with marinara sauce, the roasted veggies, pine nuts, and contemporary basil. Yum!
Whereas you should use dried pasta in your recipe, you may also use contemporary vegan pasta. Discover ways to make contemporary vegan pasta in my recipe right here.
Prepare greens on a baking sheet, sprinkle with olive oil and seasonings, after which roast. Alternatively, you may roast these veggies on a sizzling grill (attempt a grill basket to make it simpler).
Description
Flip to marinara sauce and a cornucopia of roasted greens—summer season squash, eggplant, bell peppers, and onions—to make this wholesome, scrumptious Vegan Pasta with Roasted Greens recipe sing with rustic simplicity.
Roasted Greens:
- 3 small summer season squash (i.e., scallop, yellow, zucchini), sliced
- 1 small eggplant, sliced
- 1/2 onion, pink or white
- 1 bell pepper (pink, yellow, or inexperienced), sliced
French dressing:
Pasta and Toppings:
- 2 tablespoons pine nuts, toasted
- 1 pound pasta, form as desired (might use contemporary pasta; learn to make contemporary pasta right here)
- 1 (24-ounce) jar marinara sauce
- ¼ cup contemporary basil, chopped
- Preheat oven to 400 F or warmth grill on medium setting.
- Put together greens by arranging summer season squash, eggplant, onions, and bell pepper on a baking sheet.
- Combine collectively French dressing by combining olive oil, vinegar, garlic, oregano, black pepper, and sea salt in a small dish.
- Drizzle French dressing over greens and toss with tongs to distribute.
- Place greens on prime rack of oven and roast for about half-hour, turning half method via cooking, till golden brown and tender. Or place on a sizzling grill (might use grill basket) and cook dinner over medium warmth for about half-hour, turning to cook dinner evenly. Take away and put aside.
- In the meantime, toast pine nuts by inserting them in a small baking dish within the sizzling oven for about 5 minutes whereas greens are roasting. Take away and put aside.
- In the meantime, put together pasta by bringing water to a boil in a giant pot. Add pasta and cook dinner to al dente stage (based on package deal instructions). Place in colander and rinse and drain.
- Place marinara sauce within the giant pot and warmth till effervescent. Take away from warmth and add the cooked pasta, stirring gently to distribute substances.
- Place pasta with marinara sauce in a big serving bowl or serving platter. Prime with roasted greens, pine nuts, and contemporary basil. Serve instantly.
- Makes 8 servings (about 2 cups every).
Notes
To make this recipe gluten-free, use gluten-free pasta.
Discover ways to make contemporary vegan pasta right here.
- Prep Time: quarter-hour
- Cook dinner Time: half-hour
- Class: Entree
- Delicacies: Italian, American
Vitamin
- Serving Dimension: 1 serving
- Energy: 205
- Sugar: 7 g
- Sodium: 460 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
For different plant-based pasta recipes, take a look at:
Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Contemporary Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna
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