Roasted Veggie Pasta Recipe
A simple and delicious vegan pasta recipe with roasted vegetables.
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Main Ingredients
- 2 cups cherry tomatoes
- 1 cup zucchini, sliced
- 1 cup bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces pasta
- 2 cloves garlic, minced
- 1 cup basil leaves, chopped
Preheat oven to 400°F (200°C).
Toss cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread on a baking sheet.
Roast vegetables for 20-25 minutes until tender and slightly charred.
Cook pasta according to package instructions. Drain and set aside.
In a large pot, sauté garlic in a bit of olive oil until fragrant. Add roasted vegetables and cooked pasta. Toss to combine.
Stir in chopped basil leaves and serve warm.
Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg
Pasta, Roasted Vegetables, Vegan
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