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Pasta with Marinara and Roasted Greens


Flip to marinara sauce and a cornucopia of greens—summer season 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 contemporary 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 sizzling marinara sauce, roasted veggies, pine nuts, and contemporary basil. Yum!

Learn to make contemporary vegan pasta right here.

Key elements for this pasta dish.
Prepare greens on a baking sheet, sprinkle with olive oil and seasonings, after which roast.

 

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Pasta with Marinara and Roasted Greens



  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:
    45 minutes

  • Yield:
    8 servings 1x

  • Eating regimen:
    Vegan

Description

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


Roasted Greens:

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

French dressing:

Pasta and Toppings: 

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


Directions

  1. Preheat oven to 400 F or warmth grill on medium setting.
  2. Put together greens by arranging summer season 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 means by means of cooking, till golden brown and tender. Or place on a sizzling grill (might 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 sizzling 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 (based on 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 elements.
  9. Place pasta with marinara sauce in a big serving bowl or serving platter. Prime with roasted greens, pine nuts, and contemporary 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 contemporary vegan pasta right here.

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

Diet

  • Serving Measurement: 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, take a look at:

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

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