Vegan Roasted Vegetable Pasta - Vegan
The Vegan Roasted Vegetable Pasta is a vibrant, healthy, and delicious dish that's perfect for any occasion. With a medley of roasted cherry tomatoes, zucchini, bell peppers, and red onion, this dish bursts with flavors and colors, creating a visually appealing and mouth-watering plate.
Ingrédients
- 2 cups cherry tomatoes, halved
- 1 large zucchini, chopped
- 1 red red bell pepper, sliced
- 1 yellow yellow bell pepper, sliced
- 1 red red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound whole wheat pasta
- 1/4 cup fresh basil, chopped
- 2 tablespoons nutritional yeast
- 1/4 cup pine nuts, toasted
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine cherry tomatoes, zucchini, bell peppers, and red onion.
- Drizzle the vegetables with olive oil and add minced garlic, dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly charred.
- While the vegetables are roasting, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- Once the vegetables are done, combine them with the cooked pasta in a large serving bowl.
- Sprinkle the dish with fresh basil, nutritional yeast, and toasted pine nuts before serving.
- Toss gently to mix all ingredients and serve warm.
Nutrition
Serving: 100gCalories: 420kcalCarbohydrates: 64gProtéines: 14gFat: 12gSucre: 9g
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