Plato principal
Vegan Garlic Butter Pasta with Roasted Veggies
40 minPara 4Nutri-Score C€
C
40 min
40 minVegan Garlic Butter Pasta with Roasted Veggies
lo que necesita
Ingredientes
pasta (dried)Cereales400 g
garlic (cloves, minced)Frutas y verduras6 piezas
vegan butter (melted)Lácteos80 g
olive oilDespensa30 ml
zucchini (diced)Frutas y verduras1 pieza
bell pepper (diced)Frutas y verduras1 pieza- cherry tomatoes (halved)Frutas y verduras200 g
carrot (finely grated)Frutas y verduras1 pieza
nutritional yeastDespensa20 g- lemon juice (freshly squeezed)Frutas y verduras15 ml
chili flakesEspecias2 g
saltEspecias5 g
black pepper (ground)Especias1 g
parsley (chopped)Frutas y verduras10 g
por ración
Nutrición
554kcal
- Carbohidratos
- 80 g
- Proteínas
- 15 g
- Grasas
- 20 g
lo que usará
Utensilios
Horno
Bandeja de horno
Olla
Sartén
Escurridor
Bol
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Toss the zucchini, bell pepper and cherry tomatoes with the olive oil, salt and black pepper on a baking tray.
- Roast until tender and lightly caramelized.
- Paso 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente.
- Reserve a little pasta water, then drain.
- Paso 3
Make the garlic butter
- Melt the vegan butter in a frying pan over medium heat.
- Add the garlic and chili flakes and cook until fragrant, without browning.
- Stir in the grated carrot and nutritional yeast.
- Paso 4
Combine and serve
- Add the drained pasta and roasted vegetables to the garlic butter with a splash of pasta water.
- Toss well, then season with lemon juice, salt and black pepper.
- Serve topped with chopped parsley.
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