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Roasted Vegetable Pasta
Course
Main Course
Cuisine
Italian
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
413
kcal
Author
Sophia DeSantis
Ingredients
6
cups
raw veggies of choice
, cut into bite sized pieces (see post for ideas)
1
teaspoon
sea salt
1
teaspoon
oregano
½
teaspoon
garlic powder
½
teaspoon
ground black pepper
Drizzle of oil or broth
12
ounces
pasta of choice
Vegan parmesan cheese
, optional
US Customary
-
Metric
Instructions
Preheat oven to 450 F/ 230 C.
Put veggies on a parchment lined baking sheet. Drizzle with oil, sea salt, oregano, garlic powder and pepper and mix a bit to incorporate.
Roast for 20-30 minutes depending on veggie and how big they are cut.
Meanwhile cook pasta according to package directions.
Toss veggies with pasta and serve sprinkled with my vegan Parmesan!
Notes
Mix and match the veggies you prefer.
Cut quick cooking veggies into bigger pieces than longer cooking veggies to keep them cooking within the same time.
You can use frozen veggies but the texture won't be as crisp. Watch the cook time as they may need less.
Nutrition facts include ½ cup vegan parmesan cheese from my website.
Nutrition
Calories:
413
kcal
|
Carbohydrates:
74
g
|
Protein:
14
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
728
mg
|
Potassium:
515
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
850
IU
|
Vitamin C:
122
mg
|
Calcium:
73
mg
|
Iron:
7
mg