ROASTED VEGGIE PASTA WITH VEGAN PESTO SAUCE


I love, love pesto sauce. Before I was vegan, it was my sauce of choice as a base on a pizza. I actually think it's better than regular, shmegular tomato sauce. Below is a yummy recipe for a vegan pesto sauce that I paired with gluten-free pasta and roasted veggies. I could've sauteed the veggies in a pan, but I didn't feel like standing over a pan, tossing veggies. I was also working on whipping up some other dishes and wanted to put the veggies in the oven and forget about them for a bit. I actually prefer to eat baked/roasted veggies over pan-fried ones. It's healthier, but the waiting time is longer—especially when you're hungry.

PASTA INGREDIENTS
  • 3 tbsp coconut oil
  • 1 broccoli crown
  • 1 squash
  • 1 carrot
  • 1 portobello mushroom
  • Black pepper
  • Sea salt
  • Garlic powder
  • Gluten-free pasta

DIRECTIONS
  • Pre-heat oven at 400°F
  • Cut veggies to quarter size
  • Toss veggies in a bowl with coconut oil, adding black pepper, sea salt, and garlic powder
  • Place on a baking sheet
  • Put in oven for 40 minutes
  • Cook gluten-free pasta when veggies have 10 minutes left in the oven
  • When veggie and pasta are done, toss together on baking sheet
  • Place desired amount of pasta and veggies in a bowl

PESTO INGREDIENTS
  • 1 handful basil
  • 2 handful spinach
  • Juice from 1/2 lemon
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

DIRECTIONS
  • Combine ingredients in a blender and mix
  • Pour desired amount of sauce on veggies and pasta, mix, and top with red pepper flakes if desired

Enjoy!

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