My family always want tomato pasta sauce on their noodles, trying to convince them to go without it is a big battle. But here’s one recipe that they simply loved, and guess what? It doesn’t have pasta sauce!
Simply roasting vegetables in the oven with olive oil and crushed chili peppers is the foundation of this awesome recipe. Choose your favorite vegetables to compliment this great pasta dish. After a busy day working in the garden this quick recipe makes a whole lot of sense! It was so good they the family didn’t even notice there was no sauce.
Vegan Oven Roasted Vegetables with Pasta
Prep time
Cook time
Total time
Author: Ripe-Life
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
- ½ red onion finely chopped
- 2 garlic cloves minced
- 1 leek white and light green parts only, sliced
- 1 bunch asparagus, trimmed and chopped
- 1 red bell peppers, julienne sliced
- 1 orange bell peppers, julienne sliced
- 10 grape tomatoes sliced in half
- ¼ cup Extra Virgin Olive Oil, divided
- ¼ cup chopped fresh Organic Basil, divided
- 1 tsp crushed chili pepper flakes
- ¼ tsp each salt and pepper
- 500g organic pasta
Instructions
- Preheat oven to 400F.
- Toss leek, asparagus and peppers with 3 tbsp of the olive oil and half of the basil, salt, pepper and chili flakes.
- Toss the tomatoes separately with ½ tsp olive oil.
- Spread the vegetable mixture on a parchment-paper lined baking sheet.
- Place tomatoes on parchment paper with seeds faced upwards so juices don’t run onto vegetables.
- Roast in preheated 4000F oven for 20 minutes.
- While vegetables are roasting bring water with a pinch of salt to a boil for pasta.
- Boil pasta for about 10 minutes or until al dente. Drain and return to pot;
- Add roasted vegetables to pot.
- Toss with remaining oil and basil.
- Enjoy.
