Name: Pasta Primavera
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 null red onion (roughly chopped); 1 null red bell pepper (roughly chopped); 1 null orange bell pepper (roughly chopped); 1 null zucchini (medium, thinly sliced (or yellow squash)); 1 bunch asparagus (small, cut into 1-inch pieces); 1.5 cup cherry tomatoes (248 g); 1 cup broccoli florets (chopped, 91 g); 2 null carrots (sliced into very thin rounds); 0.25 cup olive oil (59 ml); 2 tsp salt (12 g); 1 tsp ground black pepper (2 g); 1 tsp salt (6 g); 12 oz pasta (bowtie, 340 g); 2 tbsp olive oil (30 ml); 4 tbsp vegan butter (56 g); 3 clove garlic cloves (minced); 2 tbsp lemon juice (30 ml); 1 cup frozen peas (144 g); 1 tsp red pepper flakes (1 g); 0.33 cup nutritional yeast (15 g); 0.25 cup fresh parsley (chopped, 15 g); 1 cup pasta water (reserved)

Instructions

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1

Line 2 sheet pans with parchment paper and preheat the oven to 415°F.
2

Toss the onion (1 red), bell pepper (1 red), bell pepper (1 orange), zucchini (1), squash (1 yellow), asparagus (1 bunch), cherry tomatoes (1.5 cups), broccoli florets (1 cup), and carrots (2) with olive oil (0.25 cup), salt (2 tsp), and ground black pepper (1 tsp) in a large mixing bowl. Ensure veggies are well coated.
3

Scatter the veggies over the prepared baking sheets and roast for 20-25 minutes or until tender.
4

While the veggies are roasting, bring a large pot of water to a boil. Add the salt (1 tsp) and then the pasta (12 oz). Cook according to package instructions until al dente. Drain, reserving pasta water (1 cup).
5

Heat olive oil (2 tbsp) and vegan butter (4 tbsp) over medium heat in a large, heavy-bottomed pan. Once melted, add cloves (3 garlic) and sauté until fragrant. Stir in lemon juice (2 tbsp), frozen peas (1 cup), and red pepper flakes (1 tsp). Sauté for 1 minute.
6

Stir the cooked pasta (12 oz) into the sauce. Add nutritional yeast (0.33 cup) and stir until it melts into the sauce, adding reserved pasta water (1 cup) as needed for creaminess. Fold in the roasted vegetables.
7

Serve warm, garnished with fresh parsley (0.25 cup).