Balsamic Roasted Veggie Pasta

Roasted Veggie Pasta
Balsamic Roasted Veggie Pasta

Well you would think this would be a super easy throw together meal that would be really hard to mess up, right? Apparently I found a way to do that! I think this could have definitely been great with whole wheat pasta instead of using the brown rice and quinoa pasta that I used. When using brown rice pasta, it’s SUPER important to rinse it off really well after draining and to make sure you don’t overcook it or it gets mushy. Usually you don’t rinse pasta because the starch helps the pasta sauce stick to the noodle, so I didn’t rinse it off and it made it taste gummy. It thickened it and just had a layer of mush involved. I tried to cut the thickness with balsamic vinegar and veggie stock, yet it could only do so much. I will revive this dish by adding marinara sauce to it and it might be okay for leftovers. Next time I will use different noodles and add the nutritional yeast on top of mine instead in the sauce because Josh isn’t a fan.

Here’s the recipe if you want to give it a try. I’m going to write it as though I’m making it again and learning from my mistakes, so maybe you’ll have better luck!

Balsamic Roasted Veggie Pasta

1 lb whole wheat penne pasta

10 oz baby bella mushrooms, chopped

1 large zucchini, halved and sliced

1 yellow onion, halved and sliced

1 cup grape tomatoes, halved

1 bag baby spinach

2 tsp garlic powder

1 tsp italian seasoning

salt and pepper to taste

1/2 cup veggie stock

1/4 cup balsamic vinegar

Nutritional yeast or red pepper flakes for topping

  1. Preheat oven to 400* and lay all veggies except tomatoes and spinach on a parchment lined baking dish and sprinkle with garlic powder, italian seasoning, salt and pepper, and a drizzle of balsamic.
  2. Bake for 30 minutes and then add in tomatoes to bake for another 10 minutes.
  3. While vegetables are roasting, boil pasta to al dente then stir in spinach while the noodles are still hot until all is wilted and set aside.
  4. Add roasted vegetables to pasta and then add vegetable stock, balsamic vinegar, and salt and pepper to taste.
  5. Combine and then serve with nutritional yeast or red pepper flakes, and one more drizzle of balsamic.

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