Recipes

Pasta with Roasted Vegetables
(Serves 6)

1/2 large eggplant, cut into bite-sized chunks
1 medium zucchini, quartered and sliced
1 sweet red pepper, cut into bite-sized chunks
1 small onion, cut into bite-sized chunks
10-12 baby bella or cremini mushrooms, quartered
1/2 head garlic (about 6 cloves)
2 tablespoons olive oil
1-2 teaspoons fresh thyme
16-ounces penne or other bite-sized pasta
2 Roma tomatoes, chopped
salt, to taste
pepper, to taste
crushed red pepper, to taste (optional)
vegan parmesan or nutritional yeast flakes, to taste

Heat oven to 400ºF. Peel garlic cloves and cut in half. Spread eggplant, zucchini, red pepper, onion, mushrooms, and garlic cloves on a flat pan (baking dish or cookie sheet). Sprinkle with 1 tablespoon of olive oil, salt, and pepper, and toss. Roast for 25 to 35 minutes, turning vegetables once during cooking, until vegetables are soft and have crispy edges.

Cook pasta according to package directions, drain, and rinse. Toss pasta with vegetables, tomatoes, fresh thyme, and the remaining tablespoon of olive oil. Serve warm or at room temperature. Serve with vegan parmesan or nutritional yeast flakes.

Recipe by Amy Lanou, for the Vegetarian Nutrition and Cooking Classes for Cancer Survivors.

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