Pasta with Marinara and Roasted Greens

Flip to marinara sauce and a cornucopia of greens—summer time squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Greens sing with rustic simplicity. All it’s important to do is slice up the recent veggies, drizzle with a flavorful French dressing, and roast them within the oven till they’re tender and golden brown. Then cook dinner up your pasta and serve it with piping scorching marinara sauce, roasted veggies, pine nuts, and recent basil. Yum!

Learn to make recent vegan pasta right here.

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Pasta with Marinara and Roasted Greens

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• 
  Creator: The Plant-Powered Dietitian
• 
  Whole Time: 45 minutes
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  Yield: 8 servings 1x
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  Food plan: Vegan

Description

Flip to marinara sauce and a cornucopia of greens—summer time squash, eggplant, bell peppers, and onions—to make this plant-based (vegan) Pasta with Marinara and Roasted Greens sing with rustic simplicity.

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Roasted Greens:

• 3 small summer time squash (i.e., scallop, yellow, zucchini), sliced
• 1 small eggplant, sliced
• 1/2 onion, crimson or white
• 1 bell pepper (crimson, yellow, or inexperienced), sliced

French dressing:

Pasta and Toppings: 

• 2 tablespoons pine nuts, toasted
• 1 pound pasta, form as desired (could use recent pasta; learn to make recent pasta right here)
• 1 (24-ounce) jar marinara sauce
• ¼ cup recent basil, chopped

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Directions

1. Preheat oven to 400 F or warmth grill on medium setting.
2. Put together greens by arranging summer time squash, eggplant, onions, and bell pepper on a baking sheet.
3. Combine collectively French dressing by combining olive oil, vinegar, garlic, oregano, black pepper, and sea salt in a small dish.
4. Drizzle French dressing over greens and toss with tongs to distribute.
5. Place greens on prime rack of oven and roast for about half-hour, turning half approach by way of cooking, till golden brown and tender. Or place on a scorching grill (could use grill basket) and cook dinner over medium warmth for about half-hour, turning to cook dinner evenly. Take away and put aside.
6. In the meantime, toast pine nuts by inserting them in a small baking dish within the scorching oven for about 5 minutes whereas greens are roasting. Take away and put aside.
7. In the meantime, put together pasta by bringing water to a boil in a giant pot. Add pasta and cook dinner to al dente stage (in accordance with bundle instructions). Place in colander and rinse and drain.
8. Place marinara sauce within the giant pot and warmth till effervescent. Take away from warmth and add the cooked pasta, stirring gently to distribute substances.
9. Place pasta with marinara sauce in a big serving bowl or serving platter. High with roasted greens, pine nuts, and recent basil. Serve instantly.
10. Makes 8 servings (about 2 cups every).

Notes

To make this recipe gluten-free, use gluten-free pasta.

Learn to make recent vegan pasta right here.

• Prep Time: quarter-hour
• Cook dinner Time: half-hour
• Class: Entree
• Delicacies: Italian, American

Vitamin

• Serving Dimension: 1 serving
• Energy: 369
• Sugar: 18 g
• Sodium: 116 mg
• Fats: 14.5 g
• Saturated Fats: 2 g
• Carbohydrates: 54 g
• Fiber: 10 g
• Protein: 10 g

Key phrases: veggie pasta, roasted greens, roasted veggies, oven roasted greens, pasta with veggies

For different plant-based pasta recipes, try:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Recent Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna

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