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Vegan Pasta Primavera with Roasted Veggies
MINIMALIST BAKER13Ingredients
50Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup red onion (cut into bite-sized pieces)
- 2 cups cherry tomatoes (or other small tomatoes)
- 6 cups veggies (fresh, choice, cut into bite-sized pieces, such as asparagus, eggplant, bell pepper, zucchini, broccoli, carrots, or snap peas)
- 15 oz. chickpeas (drained, or ~1 ½ cups homemade)
- 3 Tbsp. avocado oil (DIVIDED)
- 1/2 tsp. sea salt (each, and black pepper, DIVIDED)
- 12 oz. dry pasta (choice, gluten-free as needed // we like Jovial Farfalle or Penne)
- 4 cloves garlic (finely chopped)
- 1 tsp. lemon zest
- 1/4 cup vegan Parmesan cheese (or store-bought)
- vegan Parmesan cheese
- fresh basil
- red pepper flakes
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium970mg28% |
| Protein20g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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