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Vegan Garlic Butter Pasta with Roasted Veggies
40 minServes 4Nutri-Score C€
C
40 min
40 minVegan Garlic Butter Pasta with Roasted Veggies
what you need
Ingredients
pasta (dried)Grains400 g
garlic (cloves, minced)Produce6 pieces
vegan butter (melted)Dairy80 g
olive oilPantry30 ml
zucchini (diced)Produce1 piece
bell pepper (diced)Produce1 piece- cherry tomatoes (halved)Produce200 g
carrot (finely grated)Produce1 piece
nutritional yeastPantry20 g- lemon juice (freshly squeezed)Produce15 ml
chili flakesSpices2 g
saltSpices5 g
black pepper (ground)Spices1 g
parsley (chopped)Produce10 g
per serving
Nutrition
554kcal
- Carbs
- 80 g
- Proteins
- 15 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first