Dinner · Quick & Easy
Vegan Pasta Primavera
Fresh pasta with roasted spring vegetables and olive oil sauce
Prep10 minCook20 minTotal30 min
Quick & EasyIngredients
4 servingsScale the recipe
Method
01Cook 1 lb pasta according to package directions, then drain and reserve 1 cup pasta water.
02Toss 3 cups chopped vegetables (zucchini, asparagus, bell pepper, cherry tomatoes) with 2 tablespoons olive oil, salt, and pepper.
03Roast vegetables at 425°F for 15 minutes until tender.
04Heat 1/4 cup olive oil, 4 minced garlic cloves, and 1 teaspoon red pepper flakes in a large pan.
05Add roasted vegetables and pasta to the oil, toss with 1/4 cup pasta water, fresh basil, salt, and lemon juice.
06Serve immediately with vegan Parmesan if desired.
