Name: Roasted Veggie Pasta with Garlic Tomato Sauce (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, chopped; 1 small eggplant, cubed; 1 ½ cups cherry tomatoes; 1 red onion, chopped; Avocado oil spray; 1 tablespoon Italian seasoning; 2–3 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon tomato paste; 300g pasta (penne, fusilli, or your choice); Fresh parsley, chopped; Vegan parmesan (for topping)

Directions

1. Roast the Vegetables

Preheat the oven to 200°C (390°F). On a baking tray, toss the zucchini, eggplant, cherry tomatoes, and red onion with avocado oil spray, salt, and pepper. Roast for 25–30 minutes or until golden and slightly caramelized.

2. Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.

3. Make the Sauce

In a large pan over medium heat, warm some avocado oil. Saute the minced garlic for about 30 seconds until fragrant. Stir in the tomato paste, season with salt, pepper, and Italian seasoning, and cook for 1–2 minutes until the mixture slightly thickens.