Vegan Pasta with Roasted Greens

Are you searching for a superb, straightforward pasta with veggies recipe? Then right here is your go-to recipe! This veggie pasta is predicated on easy pasta (you should use dried or contemporary), ready marinara sauce, and a bounty of roasted veggies—summer time squash, eggplant, bell peppers, and onions—to create a simple, wholesome, scrumptious Vegan Pasta with Roasted Greens dish. This scrumptious veggie pasta recipe options oven roasted greens, though you too can roast them on the grill, as pictured right here. All it’s a must 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 too can 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).

Making this recipe in my very own kitchen!

Description

Flip to marinara sauce and a cornucopia of roasted greens—summer time 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 time squash (i.e., scallop, yellow, zucchini), sliced
1 small eggplant, sliced
1/2 onion, purple or white
1 bell pepper (purple, yellow, or inexperienced), sliced

French dressing:

Pasta and Toppings:

2 tablespoons pine nuts, toasted
1 pound pasta, form as desired (could use contemporary pasta; discover ways 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 time 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 high rack of oven and roast for about half-hour, turning half means by cooking, till golden brown and tender. Or place on a sizzling grill (could 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 putting 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 massive pot. Add pasta and cook dinner to al dente stage (based on bundle instructions). Place in colander and rinse and drain.
Place marinara sauce within the massive pot and warmth till effervescent. Take away from warmth and add the cooked pasta, stirring gently to distribute components.
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
Prepare 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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Tags: Pasta, Roasted, Vegan, Vegetables