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Ingrédients pour 4 personnes

  • 12 oz whole wheat spaghetti
  • 1 cup cherry tomatoes
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Vegan Parmesan cheese for topping

Etapes à suivre

Préparation : 15 minutes - Cuisson : 25 minutes
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the cherry tomatoes, bell peppers, zucchini, and broccoli. Drizzle with olive oil and add minced garlic, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  4. While the vegetables are roasting, cook the whole wheat spaghetti according to the package instructions.
  5. Once the pasta is cooked, drain it and return it to the pot. Add the roasted vegetables, chopped basil, and parsley. Toss to combine.
  6. Divide the pasta primavera among four plates and top with vegan Parmesan cheese. Serve hot and enjoy!

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