I first threw this pasta together the day after my most recent marathon as a way to refuel and get some nutrients in. It’s super, super easy to put together, and it’s honestly a great meal to make when you’re trying to use up the odds and ends veggies from your fridge. You can use any and all of the veggies listed below, or add in your favorites.
Ingredients (serves about 4)
- 1 box banza chickpea rotini pasta
- 3 large carrots
- 1 – 2 zucchini
- 1 yellow squash
- 1 head of broccoli
- 1 small bundle of asparagus
- 1 head of roasted garlic
- Olive oil
- Fresh rosemary, to taste
- Coarse sea salt and cracked black pepper to taste
- Optional: parmesan cheese or vegan parmesan cheese
Directions
- Roast your garlic.
- Boil water for the pasta.
- Wash and chop all the veggies and place in a large mixing bowl.
- Toss the veggies in olive oil, salt and pepper. Mix it real good.
- Roast the veggies at 425 degrees for about 15 minutes, or until crisp.
- While the veggies are cooking, cook the pasta.
- Once the pasta is on the stove, grate your cheese.
- Combine pasta, a drizzle of olive oil, mashed roasted garlic, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!
Did you make this Veg Pasta recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!
