Vegan Pesto Pasta with Roasted Vegetables

Ingredients

• about 450 g Pasta (Gluten-Free)
• 1.5 cup Broccoli florets
• 1 cup Bell peppers (assorted)
• 1 cup Cherry tomatoes
• 0.5 cup Red onion
• 3 tbsp Olive oil
• 0.75 cup Vegan pesto (Nut-free, made with sunflower seeds)
• 3 cloves Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Nutritional Yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, combine the 1.5 cup Broccoli florets, 1 cup Bell peppers, 1 cup Cherry tomatoes, and 0.5 cup Red onion. Add the 3 tbsp Olive oil, 0.5 tsp Salt, and 0.25 tsp Black pepper, then toss gently until all the vegetables are evenly coated.
2. 2Spread the coated vegetables in a single layer on a large baking sheet. Roast them in the preheated oven at about 205°C (200°C) for 25-30 minutes, or until they are tender and show slight caramelization on their edges.
3. 3While the vegetables are roasting, fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the about 450 g Gluten-Free Pasta and cook for 8-12 minutes, stirring occasionally, until it is al dente (firm to the bite). Carefully drain the pasta, reserving 0.5 cup of the pasta cooking water in a separate container.
4. 4In a very large bowl, combine the cooked about 450 g Gluten-Free Pasta and the roasted vegetables. Add the 0.75 cup Vegan pesto (Nut-free, made with sunflower seeds) and the 2 tbsp Nutritional Yeast.
5. 5Mince the 3 cloves Garlic and add them to the pasta and vegetable mixture. Stir gently to combine all ingredients thoroughly.
6. 6If the mixture appears too dry, gradually add small amounts of the reserved 0.5 cup pasta water, stirring until the desired consistency is reached. Serve the dish immediately.

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