I have been using this method of roasting vegetables for a little while, which I learned from Chef Julia. Basically you mix a little tahini into a couple tablespoons of of vegetable stock and use that to toss with the vegetables before putting in a hot oven (around 220 degrees C). I usually mix them up again around 20 mins in and then just keep an eye on them to make sure they don’t burn.
The sauce is rather pesto-like but with a more pronounced lemon twist. I used pasta from a fantastic local company who make an amazing wholemeal sourdough pasta range, but substitute your favourite pasta, this works well with any shape.
Roasted Vegetable Pasta with Basil Lemon sauce
Prep time
Cook time
Total time
Roasted vegetables alongside steamed broccoli, pasta and a tangy creamy pesto-inspired sauce
Author: Deb
Recipe type: Main Course
Cuisine: Italian inspired
Serves: 4-6
Ingredients
- Sauce:
- ½ cup cashews
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic
- 30g fresh basil
- 2 rounded desertspoons nutritional yeast
- 4 tablespoons boiling water
- 1 teaspoon lemon zest
- salt & pepper to taste
- Toasted pine nuts (optional)
- Extra fresh basil, shredded (optional)
- 1 heaping cup roasted vegetables per person
- Suggestions of vegetables:
- Butternut Squash
- Sweet Potatoes
- Capsicums
- Red onions
- I usually make a big batch once a week and store in the fridge
- 400g wholemeal pasta - used fusilli
Instructions
- Roast your vegetables (see description on my method in opening paragraph)
- Meanwhile put all sauce ingredients apart from lemon zest in a blender and blend until smooth. Stir in the lemon zest and allow it to sit at room temperature.
- Adjust seasoning as required.
- Cook the pasta.
- Steam the broccoli.
- In a large bowl mix together the pasta, vegetables and sauce.
- Top with toasted pine nuts plus more shredded fresh basil if liked.
