Description
Vegan Pasta Primavera with Roasted Veggies is a vibrant and wholesome Italian-inspired dish featuring perfectly roasted zucchini, bell peppers, broccoli, cherry tomatoes, and red onion. Tossed with al dente pasta and a light, zesty lemon-garlic sauce, this colorful meal is entirely plant-based and dairy-free, making it nutritious and satisfying for vegans and anyone looking for a fresh, healthy dinner option.
Ingredients
Vegetables and Pasta
- 12 oz pasta, such as penne, fusilli, or spaghetti
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 ½ cups cherry tomatoes
- ½ red onion, sliced
- 4 cloves garlic, minced
Seasonings and Garnishes
- 3 tbsp olive oil, divided
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup toasted pine nuts, optional
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Arrange the sliced zucchini, red and yellow bell peppers, broccoli florets, cherry tomatoes, red onion, and minced garlic on a large sheet pan ensuring they are spread evenly for roasting.
- Season and Oil: Drizzle the vegetables with 2 tablespoons of olive oil and season with Italian seasoning, smoked paprika, salt, black pepper, and optional red pepper flakes. Toss thoroughly to coat all vegetables evenly.
- Roast Vegetables: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through to promote even cooking, until vegetables are tender and lightly browned.
- Cook Pasta: While vegetables roast, cook the pasta according to package instructions until al dente. Reserve half a cup of pasta cooking water before draining the pasta.
- Combine Pasta and Veggies: Return the drained pasta to the pot, add the roasted vegetables, and drizzle with the remaining 1 tablespoon olive oil, fresh lemon juice, and lemon zest. Add chopped basil and parsley, then toss gently to combine. Add a splash of reserved pasta water if the mixture seems dry.
- Serve: Plate the pasta primavera warm and garnish with toasted pine nuts and additional fresh herbs if desired.
Notes
- For additional fiber and protein, substitute regular pasta with whole wheat or chickpea pasta.
- Feel free to add other favorite vegetables such as mushrooms, asparagus, or spinach to the roasting mix.
- Sprinkle nutritional yeast over the finished dish for a cheesy, savory flavor without dairy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers gently with a splash of water or vegetable broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Roasting
- Cuisine: Italian-Inspired
