This vegan roasted vegetable pasta is the perfect dish for a summer night. It is packed with flavour and is so easy to make!
Ingredients
- 1 courgette, sliced
- 1 aubergine, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 punnet of cherry tomatoes
- 1 red onion, sliced
- 4 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/2 a lemon, juiced
- 1/2 teaspoon of sugar
- 250g of pasta
- 1/4 cup of vegan Parmesan cheese, grated
- 1/4 cup of fresh parsley, chopped
Method
1. Preheat oven to 200 degrees C.
2. In a large bowl, mix together the courgette, aubergine, red pepper, yellow pepper, cherry tomatoes, red onion, garlic, oregano, basil, salt, pepper, olive oil, lemon juice and sugar.
3. Spread the vegetables onto a baking tray and roast in the oven for 25 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package instructions.
5. Drain the pasta and add it to the bowl with the roasted vegetables. Add the vegan Parmesan cheese and parsley and mix everything together.
6. Serve immediately.
Potential changes & improvements
If you want a bit more of a kick, you could add some red pepper flakes to the dish. You could also swap out the pasta for another type of grain, such as quinoa or rice.
What other food it works well with
This dish goes great with a simple green salad and some crusty bread.
Common Mistakes
The most common mistake people make when making this dish is not roasting the vegetables long enough. Be sure to roast them until they are tender and slightly browned.
Nutritional Information
Each serving of this dish contains:
- Calories: 400
- Fat: 17 g
- Saturated fat: 2.5 g
- Carbohydrates: 53 g
- Sugar: 8 g
- Fiber: 7 g
- Protein: 10 g
- Salt: 0.75 g
This dish is also a good source of vitamins A, C and K.
Allergens
This dish contains gluten and tree nuts.