Vegan Pesto Pasta

Time: 50 minutes

Serves: 4

INGREDIENTS

For the Roasted Vegetables

1 medium zucchini, cut into half-moon slices

8 ounces mushrooms, sliced

1 bell pepper, chopped

10 ounces cherry tomatoes, halved

1 tablespoon olive oil

Salt and black pepper, to taste

For the Vegan Pesto

2 cups fresh basil leaves, packed

¼ cup pine nuts

2 large garlic cloves, roughly chopped

2 tablespoons lemon juice

3 tablespoons nutritional yeast

¼ teaspoon salt

¼ cup extra-virgin olive oil

For the Pasta

12 ounces rigatoni (or any pasta of choice)

INSTRUCTIONS

Preheat the oven to 400°F (200°C).

In a large bowl, toss the zucchini, mushrooms, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

Spread the vegetables evenly on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.

In a food processor, combine basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt.

Pulse until the ingredients are finely chopped.

While the motor is running, slowly pour in the olive oil until the pesto reaches a slightly chunky, saucy consistency.

Taste and adjust seasoning if needed.

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package directions.

Drain the pasta, saving about ¼ cup of the cooking water.

In a large mixing bowl or pot, combine the cooked pasta, roasted vegetables, and pesto.

Add a splash of the reserved pasta water to help everything blend smoothly.

Serve warm and enjoy!

NUTRITION INFORMATION

Per serving:

Calories: 589

Carbohydrates: 76 g

Protein: 19 g

Fat: 25 g

Saturated Fat: 3 g

Polyunsaturated Fat: 5 g

Monounsaturated Fat: 14 g

Sodium: 167 mg

Potassium: 921 mg

Fiber: 7 g

Sugar: 8 g

Vitamin A: 2012 IU

Vitamin C: 69 mg

Calcium: 61 mg

Iron: 3 mg