fbpx

Roasted Vegetable Pasta with Protein-Packed Noodles

Processed with VSCO with a10 preset
Share on twitter
Share on facebook
Share on pinterest
Share on email

Roasting vegetables is a simple way to make them taste amazing – just toss in olive oil, sprinkle with sea salt and bake. That’s it. While the veggies are in the oven boil a bit of water and make a box of Ancient Harvest Plant-Based Protein Red Lentil Rotini. Once everything is cooked, toss it all in one big bowl with a light olive oil dressing and you are done! You just made a protein-packed, veggie-filled dinner and your taste buds are going to be so satisfied.

Ingredients

  • 1 head broccoli, chopped
  • 2 cups Brussels sprouts, quartered
  • &Frac12; head cauliflower, chopped
  • 1-2 sweet potatoes, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 box Ancient Harvest Plant-Based Protein Red Lentil Rotini

For the Dressing:

  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste

Directions

  1. Heat oven to 425° F. and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss together broccoli, Brussels sprouts, cauliflower, sweet potatoes, and olive oil. Arrange evenly on lined baking sheet and sprinkle with salt and pepper. Bake for 30 to 45 minutes, stirring once, until veggies are lightly browned and potatoes are tender.
  3. Meanwhile, bring a pot of water to boil and cook pasta according to package instructions.
  4. In a large skillet over medium heat, add all dressing ingredients and cook until garlic is fragrant, about 2-3 minutes. Add pasta and veggies, tossing to coat.
  5. Transfer mixture to a large bowl and serve.