ROASTED VEGETABLE PASTA PRIMAVERA

Ingredients:

• 2 tablespoons avocado or olive oil

• 1 12 oz box of pasta (we recommend Bionaturae rice and lentil pasta)

• 1 bunch of asparagus, washed and cut into one-inch spears

• 1 red bell pepper, cut into one-inch cubes

• 1 large zucchini, diced into one-inch cubes

• 1 yellow squash, diced into one-inch cubes

• 1 pint cherry tomatoes (optional)

• 1 medium-sized sweet onion or red onion, diced into 1-inch cubes

• 1 15 oz can organic chickpeas, drained and rinsed

• 1 lemon

• 2 large garlic cloves, minced

• 1 tsp dried tarragon or 2 tsp fresh tarragon

• 3 large basil leaves, chopped

• 2 tsp chopped parsley for garnish

• ¼ tsp chili flakes (optional)

• Salt and pepper to taste

• 1 cup Plant Bomb Garlic Tahini sauce

 

Instructions:

• Preheat your oven to 425 degrees.

• In a large mixing bowl, combine oil, all veggies, chickpeas, herbs, garlic, salt, and pepper. Toss everything together until well incorporated.

• Spread the vegetable mixture on a lined baking sheet and roast for 10-12 minutes, stirring halfway through. Be cautious not to overcook; the veggies should maintain a delightful crunch. Allow them to rest on the sheet pan for 5-10 minutes after cooking.

• In a medium-sized stockpot, bring water to a boil, adding a generous pinch of sea salt to season. Boil pasta for 10-12 minutes until al dente.

• For a cold dish, rinse the pasta with cold water and set aside. For a warm preparation, drain the pasta and set it aside until ready to mix.

• Combine the cooked pasta and roasted vegetables in a large serving bowl. Add Garlic Tahini sauce, a squeeze of fresh lemon juice, and chili flakes. Gently toss everything together, tasting and adjusting salt and pepper as needed. Add more Garlic Tahini sauce if desired.

• Garnish with chopped parsley and savor the burst of flavors.

 

Note: This recipe is vegan and gluten-free when paired with a GF pasta option.