Orecchiette with mixed vegetables
Orecchiette with Mixed Vegetables
Orecchiette with mixed vegetables is a delicious vegetarian dish that is sure to satisfy your taste buds! This dish is made with orecchiette pasta, which are small, ear-shaped pasta pieces, and a mix of fresh and roasted vegetables. Roasting the vegetables gives this dish a unique flavor that is complemented by the creamy sauce. This dish is a great way to get your daily dose of vegetables, and it’s sure to become a favorite in your household!
- 1 lb of orecchiette pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 onion, diced
- 1 cup of cherry tomatoes, halved
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 cup of vegan Parmesan cheese, grated
- 2 tablespoons of vegan butter
- 1/4 cup of unsweetened almond milk
Preheat the oven to 375°F. In a large bowl, combine the diced bell peppers, zucchini, onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with oregano, basil, salt, and pepper. Mix until the vegetables are evenly coated. Spread the vegetables out onto a baking sheet and roast for 25 minutes.
Meanwhile, cook the orecchiette pasta in a large pot of boiling salted water according to the package instructions. When the pasta is al dente, drain it and set aside.
In a large skillet over medium-low heat, melt 2 tablespoons of vegan butter. Add the minced garlic and sauté for 1-2 minutes. Add the cooked orecchiette pasta to the skillet and mix until the pasta is coated in the butter. Add the roasted vegetables and mix until everything is combined. Add the unsweetened almond milk and vegan Parmesan cheese and mix until everything is combined.
Serve the orecchiette with mixed vegetables warm and enjoy!