Vegan Vegetable Pasta

Indulge in this Vegan Vegetable Pasta without any guilt! This dish combines roasted veggies, whole wheat pasta, and a luscious dairy-free sauce that’s surprisingly simple to make. Don’t worry if you’re not vegan – this crowd-pleaser will satisfy everyone at the table. It’s budget-friendly, customizable, and packed with flavor. Get ready for a comforting meal that’s both wholesome and delicious!

Cooking Tip

Substitute root veggies for any veggies you like or have on hand. Try out different seasonings. Best fresh, but will keep in fridge for 2 days.

Yield5 servings

Serving size1 1/2 cups

Dietary preferencesDairy Free, Vegan, Vegetarian

Ingredients

2 cups mushrooms, sliced
2 cups root vegetables, diced
1 cup grape tomatoes, halved
10 oz. whole wheat pasta
4 tbsp. olive oil
1/4 medium onion, diced
8 large cloves garlic, minced
Salt, to taste
Pepper, to taste
4-5 tbsp. all-purpose flour
2 1/2 cups unsweetened plain nondairy milk
2 tsp. Italian seasoning

Directions

Preheat oven to 450°F. Toss mushrooms, root veggies, and tomatoes in 1 tbsp. olive oil and a dash of salt. Place on baking sheet and bake for 20 minutes.
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain and set aside.
In a large skillet over medium-low heat, add remaining olive oil, onion, and garlic. Add a pinch of salt and pepper. Cook 3-4 min, stirring frequently.
Stir in flour and whisk until combined. Whisk in milk a little at a time so clumps don’t form. Add Italian seasoning and salt and pepper to taste. Bring to a simmer and cook 4-5 min to thicken, whisking frequently.
Turn off heat and mix in pasta and veggies.

Nutrition facts (per serving)

390Calories

13 Total Fat (g)

1.7Saturated Fat (g)

200Sodium (mg)

60Carbs (g)

9 Dietary Fiber (g)

11Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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