Roasted Vegetables With Pasta

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1 lb. fresh asparagus, tough stems removed
1 red onion, chopped into bite-sized pieces
1 large red bell pepper, chopped into bite-sized pieces
2 cups button mushrooms, cleaned and tough stems removed
1 tsp. garlic powder or granules
1 tsp. mixed Italian herbs
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
8-12 oz. pasta
2 tomatoes, diced (optional)

• Preheat the oven to 500°F.
• Break the asparagus into 1- to 2-inch pieces. • In a large bowl, combine all the vegetables and sprinkle with the seasonings. Toss to mix.
• Spread in a single layer in 1 or 2 large baking dishes. • Bake for approximately 10 to 12 minutes, or until tender.
• Meanwhile, cook the pasta according to the package directions.
• Drain and rinse, then arrange on a large platter. Top with the roasted vegetables and the tomatoes.

Makes 8 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