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
- 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.
Nutrition Facts
Per portion