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Vegan roasted vegetable pasta Recipe

Cuisine Diet Italian Vegan

How to make Vegan roasted vegetable pasta ?

#	Ingredients
1.	1 pound pasta of your choice
2.	1 red bell pepper, diced
3.	1 yellow bell pepper, diced
4.	1 medium eggplant, diced
5.	1 small zucchini, diced
6.	1 small yellow squash, diced
7.	1 small red onion, diced
8.	4 cloves garlic, minced
9.	3 tablespoons olive oil
10.	1 teaspoon dried basil
11.	1 teaspoon dried oregano
12.	Salt and black pepper, to taste
13.	2 tablespoons vegan butter
14.	1/2 cup vegetable broth
15.	1/4 cup chopped fresh parsley
16.	1/4 cup chopped fresh basil

#	Steps
1.	Preheat the oven to 425°F (220°C).
2.	In a large bowl, mix together the diced red bell pepper, yellow bell pepper, eggplant, zucchini, yellow squash, red onion, minced garlic, olive oil, dried basil, dried oregano, salt, and black pepper.
3.	Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until the vegetables are tender and slightly browned.
4.	While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
5.	In a large skillet, melt the vegan butter over medium heat.
6.	Add the roasted vegetables and vegetable broth to the skillet and cook for 3-4 minutes.
7.	Add the cooked pasta to the skillet and stir well to combine.
8.	Add the chopped fresh parsley and basil to the skillet and stir again.
9.	Serve hot with vegan parmesan cheese on top, if desired.

Tips:

You can customize this recipe by adding your favorite vegetables to the roasted vegetable mix. Try adding mushrooms, broccoli, or cherry tomatoes.
For a spicier pasta, add some red pepper flakes to the tomato sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

That's it! This vegan roasted vegetable pasta is a delicious and healthy way to enjoy your favorite pasta dish.