Creamy Vegan Brown Rice Fusilli Pasta with Roasted Vegetables

INGREDIENTS

  • 8 oz (225g) rotini pasta (ensure it’s vegan-friendly)
  • 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), chopped
  • 2 tablespoons olive oil
  • Salt and to taste
  • 2 cups marinara sauce (store-bought or homemade)
  • 2 tablespoons fresh basil, chopped (plus extra for garnish)
  • Vegan Parmesan cheese, for serving (optional)

INSTRUCTIONS

Roast the Vegetables:

  1. Preheat the oven to 400°F (200°C).

  2. In a large mixing bowl, toss the chopped mixed vegetables with olive oil, salt, and black pepper.

  3. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Set aside.

Cook the Rotini Pasta:

  1. Bring a large pot of salted water to a boil.

  2. Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside.

Combine the Ingredients:

  1. In a large skillet, heat the marinara sauce over medium heat. Add the roasted vegetables and chopped fresh basil. Stir to combine and let the sauce simmer for a few minutes to meld the flavors.

  2. Add the cooked rotini pasta to the skillet and toss to coat it in the marinara sauce and vegetables.

Serve:

  1. Divide the vegan Rotini Pasta with Baked Vegetables and Marinara Sauce among serving plates.

  2. Garnish with extra chopped fresh basil and a sprinkle of vegan Parmesan cheese, if desired.

  3. Enjoy your delightful Vegan Rotini Pasta with Baked Vegetables and Marinara Sauce. Revel in the harmony of textures and flavors as you savor this wholesome and flavorful dish.

Note: Feel free to customize this recipe by using your favorite vegetables and adding herbs or seasonings that you love. Adjust the seasonings and quantities according to your taste preferences.

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