Description
A hearty and delicious vegan one-pot pasta dish with roasted vegetables, perfect for busy weeknights.
Ingredients
- 8 oz whole grain or gluten-free pasta
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp extra virgin olive oil
- 4 cloves fresh garlic (minced)
- 3 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- 1 whole lemon (juiced)
- Salt & pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the assorted vegetables, ensuring they are uniformly sized.
- Spread the chopped veggies on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain well.
- Heat 2 tablespoons of olive oil in the same pot over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
- Stir in the roasted vegetables, cooked pasta, vegetable broth, Italian seasoning, lemon juice, salt, and pepper. Mix well until heated through.
- Allow to simmer for about 5 minutes.
Notes
Use fresh ingredients for a better flavor. You may add spinach or arugula just before serving for extra nutrition.