Name: Roasted Veggie Pasta Primavera
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup red onion (cut into bite-sized pieces); 2 cups cherry tomatoes (or other small tomatoes); 6 cups fresh veggies of choice (cut into bite-sized pieces (such as asparagus, eggplant, bell pepper, zucchini, broccoli, carrots, or snap peas)); 1 can chickpeas (15-oz., drained (or ~1.5 cups homemade)); 3 tbsp avocado or olive oil (DIVIDED); 0.5 tsp sea salt (DIVIDED); 0.5 tsp black pepper (DIVIDED); 12 oz dry pasta of choice (gluten-free as needed); 4 cloves garlic (finely chopped); 1 tsp lemon zest; 0.25 cup vegan parmesan cheese (or store-bought); null null vegan parmesan cheese; null null fresh basil; null null red pepper flakes

Instructions

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1

Preheat the oven to 425 F (218 C) and line two large baking sheets with parchment paper. Divide the red onion (1 cup), cherry tomatoes (2 cups), fresh veggies of choice (6 cups), and chickpeas (1 can) between the baking sheets. Add avocado or olive oil (1 tbsp), sea salt (0.25 tsp), and black pepper (0.25 tsp) to each baking sheet. Mix well to evenly coat. Roast for 18-23 minutes, or until slightly browned and tomato peels are breaking. (timer: 18-23 minutes)
2

While veggies roast, bring water (3 quarts) to a boil in a large pot and cook dry pasta of choice (12 oz.) according to package instructions. Reserve pasta water (1 cup) before draining.
3

Use the empty pot. Add remaining avocado or olive oil (1 tbsp) with garlic (4 cloves) and lemon zest (1 tsp). Sauté on low until fragrant. Turn off heat. Add drained dry pasta of choice (12 oz.), vegan parmesan cheese (0.25 cup), and pasta water (0.5 cup) to the pot. Mix until glossy, adding more [pasta water] as needed for desired saucy consistency.
4

Add the roasted vegetables to the pasta and stir. Taste and adjust seasonings: more [vegan parmesan cheese] for cheesiness/saltiness, more [pasta water] for sauciness, or more [black pepper] for kick! Serve immediately, garnished with fresh basil, [vegan parmesan cheese], and/or [red pepper flakes] (all optional).
5

Store leftovers covered in the refrigerator for up to 2-3 days. Reheat in microwave or stovetop, adding a splash of water if dry. Not freezer friendly.