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Vegan Garlic Butter Pasta with Roasted Veggies
40 minVoor 4Nutri-Score C€
C
40 min
40 minVegan Garlic Butter Pasta with Roasted Veggies
wat u nodig heeft
Ingrediënten
pasta (dried)Granen400 g
garlic (cloves, minced)Groente en fruit6 stukken
vegan butter (melted)Zuivel80 g
olive oilVoorraadkast30 ml
zucchini (diced)Groente en fruit1 stuk
bell pepper (diced)Groente en fruit1 stuk- cherry tomatoes (halved)Groente en fruit200 g
carrot (finely grated)Groente en fruit1 stuk
nutritional yeastVoorraadkast20 g- lemon juice (freshly squeezed)Groente en fruit15 ml
chili flakesKruiden en specerijen2 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen1 g
parsley (chopped)Groente en fruit10 g
per portie
Voedingswaarden
554kcal
- Koolhydraten
- 80 g
- Eiwitten
- 15 g
- Vetten
- 20 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Soeppan
Koekenpan
Vergiet
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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