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Roasted Veggie Pasta Bowl

  • Serves 2 people
  • Prep Time 15 minutes
  • Total Time 75 minutes
  • Vegan Vegan
  • 2 cups pasta
  • 1 red pepper
  • 1 sweet potato
  • 1 cup cauliflower florets
  • 1 sweet onion
  • 3 tbsp olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • ¼ cup nutritional yeast
  • 1 tbsp minced garlic
  • 1 tbsp paprika
  • ½ cup Earth’s Own Oat Culinary Cream
  • 3 cups Earth’s Own Almond Milk
  • ⅓ cup red cabbage
  • 1 tbsp hemp hearts
  1. Wash and chop veggies into large chunks.
  2. Toss in olive oil and salt and pepper. Bake for 40 minutes at 425, flipping halfway.
  3. Reserve a few florets of cauliflower, chunks of sweet potato, and red peppers to use as toppings for this dish.
  4. Food process remaining roasted veggies.
  5. Add in nutritional yeast, garlic, and paprika.
  6. Add Earth’s Own Oat Culinary creamer, then slowly pour in the almond milk.
  7. Food process on high, until smooth and creamy.
  8. Cook your favorite pasta, toss in the roasted veggie sauce, and heat until desired consistency is reached.
  9. Serve topped with reserved roasted veggies, red cabbage, and hemp hearts.


Delish recipe by Chickpea Express

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