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:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the chopped mixed vegetables with olive oil, salt, and black pepper.
- 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:
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside.
Combine the Ingredients:
- 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.
- Add the cooked rotini pasta to the skillet and toss to coat it in the marinara sauce and vegetables.
Serve:
- Divide the vegan Rotini Pasta with Baked Vegetables and Marinara Sauce among serving plates.
- Garnish with extra chopped fresh basil and a sprinkle of vegan Parmesan cheese, if desired.
- 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.