Pasta With Roasted Vegetables

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1/2 head garlic (about 6 cloves)
1/2 large eggplant, cut into bite-sized chunks
1 medium zucchini, quartered and sliced
1 red bell pepper, cut into bite-sized chunks
1 small onion, cut into bite-sized chunks
10-12 baby bella or cremini mushrooms, quartered
2 Tbsp. olive oil
Salt and pepper, to taste
16 oz. penne (or other bite-sized pasta)
2 Roma tomatoes, chopped
1-2 tsp. fresh thyme
Crushed red pepper, to taste (optional)
Vegan Parmesan or nutritional yeast, to taste

• Pre-heat the oven to 400° F.
• Peel the garlic cloves and cut them in half.
• Spread the eggplant, zucchini, red pepper, onion, mushrooms, and garlic cloves on a flat pan, baking dish, or cookie sheet. Sprinkle with 1 Tbsp. of the olive oil and salt and pepper and toss. Roast for 25 to 35 minutes, turning the vegetables once during cooking, until they are soft and have crispy edges.
• Cook the pasta according to the package directions. Drain and rinse.
• Toss the pasta with the roasted vegetables, tomatoes, fresh thyme, red pepper if desired, and the remaining olive oil.
• Serve warm (or at room temperature) with vegan Parmesan or nutritional yeast flakes.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind