Vegan Roasted Vegetable Pasta with Marinara - Vegan
The Vegan Roasted Vegetable Pasta with Marinara delivers a symphony of flavors and textures in every bite. Featuring roasted cherry tomatoes, zucchini, bell peppers, and red onions mingling with whole grain pasta and a rich marinara sauce, this dish is as pleasing to the eye as it is to the palate. The caramelized, tender vegetables paired with the hearty pasta create a delicious harmony, complemented by the freshness of chopped basil.
Ingrédients
- 2 cups cherry tomatoes, halved
- 1 large zucchini, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound whole grain pasta
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, red onion, and garlic with olive oil, oregano, basil, salt, and black pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pan, warm the marinara sauce over medium heat.
- Add the roasted vegetables to the marinara sauce, stirring to combine.
- Mix in the cooked pasta and toss to coat evenly with the sauce.
- Serve the pasta in bowls and garnish with fresh chopped basil.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 65g | Protéines: 12g | Fat: 8g | Sucre: 12g
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