Try this Vegan Pasta recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 and line two large baking sheets with parchment paper
Divide veggies equally among 2 baking sheets
Add 1 Tbs oil, 1/4 tsp salt and 1/4 tsp pepper to each baking sheet
Mix well and evenly coat veggies
Roast in oven for 18-23 minutes or until everything is slightly browned and tomato peels are just breaking
While veggies roast, cook 12 oz pasta in 3 quarts water
Reserve 1 cup pasta water before draining
Add remaking 1 Tbs oil and garlic and lemon zest to pot
Sauté on low until slightly sizzling and fragrant
Turn off heat and add drained pasta back in pot along with vegan Parmesan
Mix until we’ll coated, adding more pasta water as needed until you get desired saucy consistency
Add roasted veggies and stir
If desired; you can add fresh basil and/or red pepper flakes
Not freezer friendly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 156 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.4mg | 4 % | |
Potassium 644.3mg | 17 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 23.5g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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