Pesto Roasted Vegetable Pasta Salad with Baked Tofu
Try my delicious Roasted Vegetable Pasta Salad with Baked Tofu for a healthy meal that is easy to cook and full of nutritious ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at catherinehaffey.com.
Ingredients
- Preheat oven to 375 F
- Prepare 1 cup of each: 1 red pepper
- Mushrooms
- 1 onion, quartered
- Broccoli, chopped
- Cauliflower, chopped (you can sub zucchini)
- Grape tomatoes, halved
- 8 whole cloves of Garlic
- 1 package *gemilli pasta ( I gluten free chick pea brand), can sub penne, fussili or similar pasta (best if whole grain or gluten free made of whole foods)
- Cook according package directions, let cool in cold water until ready to assemble bowls. Do not overcook, better to cook until el dente or slightly soft, not mushy.
- 1 package, drained and pressed slightly to release water
- chop
- olive oil
- salt
- pepper
- ½ tsp each oregano,
- thyme
- ground sage
- garlic powder
- onion powder
- ½ tsp corn starch
- 4 c greens, preferable organic ( I use mix of chopped kale and field greens)
- Trader Joes Vegan Pesto or Gotham Greens Vegan Pesto dressing
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