Roasted Vegetable Pasta
Roasting vegetables is an easy way to make your veggies taste even better! And when they are combined with pasta, it makes for a super simple, healthy and nutritious lunch or dinner.
Veggies for roasting:
250g cherry tomatoes
1 sliced carrot
1 sliced courgette
65g red pepper
A drizzle of olive oil to coat the vegetables
Salt and pepper to taste
For the pasta:
225g pasta of your choice
2 tbsp vegan butter
1 tbsp olive oil
6 garlic cloves minced
Zest and juice of 1 lemon
1 tsp mixed herbs
A bunch of chopped basil
Vegan parmesan to serve (optional)
1. Place all the vegetables on a baking tray, and coat them in the oil, salt and pepper until all are covered. They should take around 20 minutes to roast.
2. While the vegetables are roasting, cook the pasta and save a cup of the starchy pasta water as this will form part of the sauce.
3. Heat the butter and oil in a pan, adding the garlic on a low heat. Wait until the garlic has softened (around a minute), and mix in the pasta, roasted vegetables, pasta water, basil, lemon juice and zest, mixed herbs and vegan parmesan (optional).
4. Serve immediately. You can add an extra sprinkle of vegan parmesan and some more fresh basil if you wish!
NB: You could also serve with some vegan garlic bread (most supermarket ones are accidentally vegan but check the label!) Sometimes I add plant based 'chicken' pieces or tofu if I want it to be more filling.
vegan, soy free, nut free (without vegan cheese)