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  • Writer's pictureCheryl Ferguson

Pasta With Roasted Vegetables



This is a simple recipe from Ann Hodgman’s “Vegan Food for the Rest of Us”. This recipe is very simple and easy, and not too ground-breaking, but serves as a great reminder about the delights (and ease) of making and eating roasted vegetables.

Ingredients:



½ tsp salt

4 Tbsp olive oil

1 pound Brussels sprouts, stems cut off and cut in half lengthwise

1 small head of cauliflower, cut into small florets

2 large carrots, peeled, scrubbed and cut into circles

3 large shallots, finely chopped

1 large onion, chopped

½ tsp red pepper flakes

8 oz dry fusilli pasta (or another type)

¾ cup Panko breadcrumbs

½ cup chopped fresh parsley

Fresh ground pepper

Juice of one lemon


Preheat your oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper (this will make clean up so much easier).


Place all the veggies and the red pepper flakes in a bowl, add 3 Tablespoons of the olive oil and toss together. Sprinkle with ½ tsp salt and mix again.


Spread the veggies on the prepared pan in a single layer and bake for 25-30 minutes, stirring 2-3 times during the process.



While the veggies are roasting, boil the pasta as per the package directions. Before you drain the pasta, reserve ½ cup of the pasta water.


In a small frying pan, heat up the last Tablespoon of oil and add the breadcrumbs. Heat and brown the breadcrumbs, stirring frequently. This process should take 4-5 minutes.


Remove the breadcrumbs from the heat and mix with 2 Tablespoons of chopped parsley.


In a large bowl, combine the pasta, roasted vegetables and 6 Tablespoons of chopped parsley. Add the salt, pepper and lemon juice. This is also where you can toss in the reserved pasta water, if you like.


Sprinkle the final product with the prepared breadcrumbs and toss to combine. Hodgman also recommends adding her Tofu Feta to the recipe, although I’m sure any vegan cheese would work as well. I completed the recipe without any vegan cheese and it was just fine!

Simplicity rating: ⭐⭐⭐⭐⭐ There is simply nothing difficult about this dish! In fact, I’m sure you could substitute the prescribed veggies with whatever vegetables are in your fridge and would stand up to the roasting process, so you may not even need to shop for this one! (Although I will say the Brussels sprouts really caramelize well in the roasting process!)


Vegan rating: ⭐⭐⭐⭐ Really tasty, but not earth-shattering. This is a pretty standard recipe, but reminded me about the joys of using roasted veggies. Side note: Next time I will use barbequed veggies and compare the taste profile!


Carnivore rating: ⭐⭐⭐⭐⭐ “Really good!”


Kid rating: ⭐⭐⭐⭐ “Mom, can I have this for dinner?”


High on simplicity, high on taste, and liked by all. This one stays in the rotation!

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