35 Pasta
When it comes to comforting meals that can be enjoyed by vegans and non-vegans alike, pasta takes the crown. Its versatility and ability to soak up delicious flavors make it a go-to choice for many households. Whether you're looking for a quick weeknight dinner or a dish to impress guests, pasta always delivers. Today, we're sharing a recipe that combines the heartiness of pasta with the freshness of garden vegetables and savory seasonings. Get ready to whip up a delicious bowl of our vegan "35 Pasta" that will have everyone at the table asking for seconds.
Ingredients
Instructions
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Preheat oven to 400°F (200°C) and roast diced eggplant, sliced zucchini, chopped bell pepper, and halved cherry tomatoes with olive oil, salt, and pepper for 20-25 minutes.
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Cook pasta until al dente, reserving a cup of pasta cooking water.
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In a skillet, sauté garlic, oregano, and red pepper flakes in olive oil.
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Combine roasted vegetables with garlic mixture, adding pasta water if needed.
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Toss cooked pasta with vegetables and sauce, adding more pasta water if desired.
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Serve hot, garnished with fresh basil leaves and extra olive oil.
Nutrition Facts
Serving size: 1 serving- Calories
- 380 kcal
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 320 mg
- Total Carbohydrate
- 60 g
- Dietary Fiber
- 6 g
- Sugars
- 8 g
- Protein
- 10 g
Pasta dishes have a unique way of bringing people together around the dining table, and this vegan recipe is no exception. The combination of roasted vegetables, aromatic herbs, and perfectly cooked pasta creates a symphony of flavors that will have your taste buds dancing. Whether you're a seasoned vegan cook or simply looking to incorporate more plant-based meals into your diet, this "35 Pasta" recipe is sure to become a staple in your culinary repertoire. So, grab a fork and get ready to savor every bite of this simple yet satisfying dish.