Description
My Vegan Pasta Primavera with Roasted Spring Vegetables is a vibrant, wholesome, and comforting dish. Roasted bell peppers, zucchini, asparagus, carrots, and cherry tomatoes pair perfectly with al dente pasta, fresh basil, and a splash of lemon juice. Easy, colorful, and perfect for spring dinners with family or friends.
Ingredients
Scale
- 300g spaghetti
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup asparagus tips
- 1 cup cherry tomatoes, halved
- 2 medium carrots, thinly sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1/4 cup fresh basil, torn
- 2 tbsp nutritional yeast (optional)
- Juice of 1 lemon
Instructions
- Preheat oven to 200°C (390°F).
- Toss vegetables with olive oil, garlic, oregano, thyme, salt, and pepper. Spread evenly on a baking tray.
- Roast 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- Cook pasta al dente; reserve 1/2 cup pasta water.
- Combine pasta and roasted vegetables in a pan, adding reserved pasta water as needed.
- Toss with fresh basil, nutritional yeast, and lemon juice. Adjust seasoning.
- Serve immediately, garnished with extra basil.
Notes
Roast vegetables in a single layer for best caramelization. Use seasonal vegetables for variety. Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of olive oil.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg