Vegan Vegetable Pasta - Second Harvest

Name: Vegan Vegetable Pasta - Second Harvest
Ingredients: 2 cups mushrooms, sliced; 2 cups root vegetables, diced; 1 cup grape tomatoes, halved; 10 oz. whole wheat pasta; 4 tbsp. olive oil; 1/4 medium onion, diced; 8 large cloves garlic, minced; Salt, to taste; Pepper, to taste; 4-5 tbsp. all-purpose flour; 2 1/2 cups unsweetened plain nondairy milk; 2 tsp. Italian seasoning; Preheat oven to 450°F. Toss mushrooms, root veggies, and tomatoes in 1 tbsp. olive oil and a dash of salt. Place on baking sheet and bake for 20 minutes.; Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain and set aside.; In a large skillet over medium-low heat, add remaining olive oil, onion, and garlic. Add a pinch of salt and pepper. Cook 3-4 min, stirring frequently.; Turn off heat and mix in pasta and veggies.

2-harvest.org

Indulge in guilt-free Vegan Vegetable Pasta with roasted veggies and dairy-free sauce. Budget-friendly, customizable, and delicious! Yield: 5 servings | Servings: 1 1/2 cups | Dairy Free, Vegan,...

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Ingredients

2 cups mushrooms, sliced
2 cups root vegetables, diced
1 cup grape tomatoes, halved
10 oz. whole wheat pasta
4 tbsp. olive oil
1/4 medium onion, diced
8 large cloves garlic, minced
Salt, to taste
Pepper, to taste
4-5 tbsp. all-purpose flour
2 1/2 cups unsweetened plain nondairy milk
2 tsp. Italian seasoning
Preheat oven to 450°F. Toss mushrooms, root veggies, and tomatoes in 1 tbsp. olive oil and a dash of salt. Place on baking sheet and bake for 20 minutes.
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain and set aside.
In a large skillet over medium-low heat, add remaining olive oil, onion, and garlic. Add a pinch of salt and pepper. Cook 3-4 min, stirring frequently.
Turn off heat and mix in pasta and veggies.