Roasted Summer Vegetable Pasta
Ingredients
Pasta and Sauce Ingredients
-
1
large bulb
garlic
-
⅓
cup plus 1 teaspoon
olive oil
-
16
ounces
fettuccine
-
2
tablespoons
yellow miso
-
1
teaspoon
red pepper flakes
-
2
tablespoons
lemon juice
-
1
zest from one
lemon
-
to garnish
fresh basil
Roasted Vegetables
-
1
large
orange bell pepper
-
1
large
red bell pepper
-
1
large
zucchini
-
10
ounces
cherry tomatoes
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
-
12-14
ounces
Italian seasoned vegan sausages
-
2
ears
corn
Instructions
- Preheat the oven and roast the garlic by slicing the top off and drizzling with olive oil, then wrap in foil and roast until soft.
- Cook the fettuccine in salted water until al dente, then drain.
- In a bowl, mash the roasted garlic with miso and red pepper flakes, then combine with hot olive oil.
- Toss the cooked pasta with the miso-olive oil sauce, adding lemon juice and zest.
- Prepare a baking sheet with parchment paper and lay out the sliced bell peppers and zucchini, then roast for 15 minutes.
- Add the veggie sausage and corn to the sheet pan and roast for another 15 minutes until golden.
- Combine the roasted vegetables with the pasta, season to taste, and garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
534
Total fat
19g
Total carbohydrates
69g
Total protein
23g
Sodium
946mg
Cholesterol
64mg
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