Fall Roasted Veggie Pasta Primavera

I love vegetables but Im TERRIBLE about remembering to cook & eat them. I tend to get hyper focussed on my work and then eat when Im starving..at which point Im just grabbing the easiest thing. Easiest is not veggies..unless I happen to have carrot cut in a “chip” and hummus. I have been trying to make something like this once a week to just have in the fridge ready and waiting for me. This week I ate it twice a day for 5 days straight. Its so good I didn’t get sick of it once.

This recipe is a meal prepper’s dream (that or its a healthy delicious option to make for your whole family. It doesn’t take long to make and it tastes great for a week.

We included a wide variety of fall veggies (plus some summer) because I just could not get into the idea of making pasta primavera without tomato’s. You can use the ones on the list or honestly thow on the baking sheet whatever your heart desires. As long as you fill 1 1/2- 2 standard baking sheets with veggies, lots of olive oil the spices salt and pepper you’ll be golden.

I just wanted to quickly note that I buy my artichoke hearts frozen at trader joe’s. Thats the only place I have seen them like this. If you cant find them- no worries the recipe is great with or without them.

This is what I like to call healthy comfort food!! I think you’ll love it just as much as I did.

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For the pasta

I used a bag of (12 ounce) tinkyada joy penne which I believe has more pasta than most standard boxes of gluten free pasta. Be mindful of that amount and just make sure you use roughly the same amount. Otherwise the veggies will take over..which isn’t a problem if you want that to happen.

If you are Paleo and or are looking for grain free meals - check out Cassava pasta from Jovial. I have heard really good things about it.

If you are looking to lower your carbs you could honestly just eat the veggies on their own.. they taste really good! OR of course you could mix the veggies in with miracle noodles or roasted spaghetti squash.

If you aren’t gluten free you can always just use whatever brand of pasta you want.

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For the cheese

For the parmesan cheese if like me you are dairy free there are options. The primavera has enough of its own delicious flavor that you are totally fine omitting it completely. BUT, if you really want some my new favorite is traders joe’s shredded vegan parmesan. I was surprised how great it tastes (and I’m PICKY about vegan cheeses).

The second best option is follow your heart vegan parm. It used to come in a shaker container but I think they stopped making that product and switched to a shredded option. I was so bummed about this as it was my FAVORITE. The new version doesn’t taste as good- but when you mix it in with things it gets the job done.

I have heard good things about the block of parmesan from violife. You have to grate it yourself.. but typically their products are solid. So I would think that would be a safe option to try.

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Fall Roasted Veggie Pasta Primavara

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Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Fall Pasta Primavara

• 1 Red Onion, Sliced
• 15 Garlic Cloves
• 20 Bussel Sporuts, Halved
• 1 Cup Carrots, Chopped
• 23 Cherry Tomatoes, Halved
• 12 Oz Bag of Butternut Squash, Cubed
• 12 oz Bag of Frozen Artichoke Hearts, Halved
• 1/2 lbs Green Beans
• 1/2 Head of Purple (or regular) Cauliflower
• 3 Tbsp Italian Seasoning
• 1 tbsp Himaylan Salt
• 1.5 Tsp Black Pepper
• 1 Cup Olive Oil
• 16oz Gluten Free Pasta (any shape)
• 1/4 Cup Finely chopped Fresh Basil  to mix in at end (optional)
• Dairy Free or Regular Parmesan to garnish (optional)

Instructions

Fall Pasta Primavara

1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper.
2. Arrange the vegetables on the sheet pans and then drizzle the oil and seasonings over the vegetables coating them.
3. Roast the vegetables for 30-45 minutes in the oven. (Until your preferred level of doneness)
4. When the vegetable are almost done, boil the pasta. Drain and mix olive oil into the pasta.
5. Once the pasta and vegetables are done add fresh basil, parmesan, salt and pepper to taste.

Notes:

We really went with a BIG assortment of fall (and some summer) veggies. Feel free to simplify or swap in whatever veggies you like best. The key is to fill 1.5- 2 Standard baking sheets with veggies! We did a full 2 sheets so it was veggie heavy (which is my preference). You'll need about 1/5 tbsp of italian seasoning per tray so feel free to scale back a little on that too if you want if you roast less veggies.