This vegan roasted summer vegetable pasta features lentil pasta for an easy, filling meal that's effortlessly high in protein, iron, and other nutrients.
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Alexandra | Occasionally Eggs
Ingredients
1small / 175 grams zucchini
½ / 90gramsonion
1 / 200gramsbell pepper
100grams/ 1 cup button mushrooms
250grams/ 2 cups cherry tomatoes
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
½teaspoonsea salt
½teaspoonpepper
¼teaspooncayenne pepper flakes
1package / 227 grams red lentil or other pasta
Instructions
Preheat the oven to 200C / 400F.
Cut the zucchini, onion, pepper, and mushrooms into 2-3 cm pieces. Add to a large baking sheet with the tomatoes, oil, vinegar, salt, pepper, and pepper flakes, and mix to coat the vegetables.
Place the vegetables into the oven and roast for 20-25 minutes, or until the tomatoes are bursting and the vegetables are starting to colour.
While the vegetables are roasting, cook the pasta according to package instructions. To serve, drizzle a little more olive oil over the noodles, then top with the roasted vegetables and some pesto if desired. Serve hot.