Vegan Roast Vegetable Pasta
This roast vegetable vegan pasta dish is a particularly yummy dinner.
I eat mainly a wholefood plant based (WFPB) diet, and so I don’t use much oil in my cooking. I use water to stir fry (see recipe here) and sauté (see here). However, the one dish that I feel really benefits from a drop of oil is roast vegetables. You can roast veggies without oil (for recipes see here and here), and they are lovely, but just a tiny drop of oil adds so much flavour. Here I use just 1 tsp oil per person.
For this particular meal I roasted onion, butternut squash and mushrooms. However you could add pretty much any type of vegetable to the roasting tray: courgettes, carrots, peppers and aubergine all go well in a pasta sauce.
I often use rustic passata as a ready made, oil free tomato sauce: it’s one of my favourite ingredients. I buy ‘Cirio’ rustic passata.. The consistency is somewhere between a tin of chopped tomatoes and smooth passata, and it tastes lovely. If you can’t find rustic passata then roughly blitz a tin of tomatoes in a food processor. I wouldn’t use regular, smooth passata when making a tomato-based pasta sauce though because the consistency would be too slimy.
To add protein to this meal I used borlotti beans and tofu, though you could include any tinned or cooked beans. The tofu is completely optional, and I don’t always add it to roast vegetable pasta myself, but it does add a bit of texture. My favourite firm tofu is made by ‘The Tofoo Company’: I like their ‘Naked’ tofu.
For an oil free version of roast vegetable vegan pasta, see here.
Free from: nut, yeast
Gluten, wheat free: use suitable pasta
Soya free: omit tofu
This is a vegan recipe
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- 1/2 butternut squash (peeled, deseeded and chopped)
- 2 red onions (peeled and thickly sliced)
- a few good handfuls mushrooms (chopped)
- a sprinkle each of garlic granules, black pepper and salt
- 1 desert spoon rapeseed oil
- 350 g jar rustic passata (or a tin of tomatoes, roughly blitzed in a food processor)
- handful basil leaves (finely chopped)
- 1 tin borlotti beans (drained)
- firm tofu
- garlic granules, black pepper and salt (to taste)
Combine the butternut squash and onions with the oil, garlic, pepper and salt. Pop onto an oven tray and spread the veg into a single layer. Roast at 180C until almost cooked through, about 20-30 minutes. Stir from time to time.
Add the mushrooms to the roasting veg and pop back into the oven to allow the mushrooms to shrivel up, about 10 more minutes.
Once the veg is cooked, you can serve as it is as a side dish, or you can make it into a tomato sauce.
To make a sauce, add the roast veg to a pan along with a small jar of rustic passata and some chopped basil leaves. Stir through the beans and some chopped tofu. Flavour with more garlic granules, black pepper and salt. Heat through and serve with pasta.