Name: Roasted Vegetable Spinach Pasta
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 bunch broccoli (cut into bite-sized florets); 1 null red bell pepper (sliced into 1-inch squares); 1 tbsp olive oil (divided); 1 pinch salt (for seasoning); 8 oz wholewheat linguine (or spaghetti); 2 tbsp olive oil (for the spinach); 1 bulb shallot (sliced very thin); 0.25 tsp salt (divided); 0.25 tsp red pepper flakes (for heat); 2 clove garlic cloves (minced); 12 oz baby spinach (fresh); 2 tbsp balsamic vinegar (for tang); 1 tbsp lemon juice (freshly squeezed); 1 tbsp plant based butter (or extra olive oil); 1 oz vegan parmesan cheese (finely grated); 1 pinch black pepper (to taste); 1 cup pasta water (reserved from boiling)

Roasted Vegetable Spinach Pasta

This nutrient-dense vegan pasta combines vibrant sautéed spinach with perfectly caramelized roasted broccoli and red bell peppers. Tossed in a light, silky balsamic and lemon sauce with savory notes of garlic and shallots, it is a wholesome meal that highlights the natural sweetness of oven-roasted vegetables.

Instructions

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1

Preheat oven to 400°F. Toss broccoli (1 bunch) and bell pepper (1 red) on a lined tray with olive oil (1 tbsp) and salt (1 pinch). Roast for 25 minutes until caramelized.
2

Boil a large pot of salted water. Cook wholewheat linguine (8 oz) until al dente. Reserve pasta water (1 cup) before draining.
3

In a large pan over medium heat, warm olive oil (2 tbsp). Sauté shallot (1 bulb), salt (0.25 tsp), and red pepper flakes (0.25 tsp) for 5 minutes. Add garlic cloves (2 clove) for 20 seconds, then wilt in baby spinach (12 oz). Pour in balsamic vinegar (2 tbsp) and remove from heat.
4

Toss the pasta and roasted veggies into the spinach pan. Add lemon juice (1 tbsp), plant based butter (1 tbsp), vegan parmesan cheese (1 oz), and black pepper (1 pinch). Add pasta water (0.33 cup) to create a silky sauce and serve.