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Roasted Veggie Pasta

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Roasted Veggie Pasta

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, pasta, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 4
Calories: 324kcal


  • 1 Eggplant (large, diced into half-inch pieces)
  • 1 Zucchini (medium, chopped)
  • 2 cups Cherry Tomatoes
  • 2 Carrot (medium, sliced)
  • 1/2 cup Red Onion (large, sliced)
  • 3 Garlic (cloves, minced)
  • 2 1/2 tbsps Thyme (fresh)
  • 1/4 tsp Sea Salt (to taste)
  • 10 ozs Chickpea Pasta (dry)
  • 2 tbsps Balsamic Vinegar (to taste)


  • Preheat the oven to 425ºF (220ºC). Line your baking sheets with parchment paper.
  • In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
  • Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
  • Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving equals approximately 1 1/2 cups.
  • More Flavor

    Add your choice of additional herbs and spices, or use a dressing of your choice instead of balsamic vinegar.
  • Additional Toppings

    Add spinach, marinated tofu, chicken, turkey, tuna, avocado, or sunflower seeds.


Serving: 4g | Calories: 324kcal | Carbohydrates: 60g | Protein: 21g | Fat: 5g | Cholesterol: 0mg | Sodium: 257mg | Fiber: 17g | Sugar: 18g | Vitamin A: 5917IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 8mg

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