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:
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
  1. Roast your vegetables (see description on my method in opening paragraph)
  2. 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.
  3. Adjust seasoning as required.
  4. Cook the pasta.
  5. Steam the broccoli.
  6. In a large bowl mix together the pasta, vegetables and sauce.
  7. Top with toasted pine nuts plus more shredded fresh basil if liked.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2022/09/30/roasted-vegetable-pasta-with-basil-lemon-sauce/