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Simple Pasta with Autumn Roasted Vegetables

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Simple Pasta with Autumn Roasted Vegetables

What do you call Pasta Primavera in the fall or winter? hmm No matter. With fresh delicious veggies on hand, a quick roast, adding zucchini, and shrimp on top for anyone who wants it, this is simple food. So satisfying. So nourishing. So tasty!

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Of course! This is a no-brainer easy yummy vegan meal. Leave off the shrimp garnish.

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Simple Pasta with Autumn Roasted Vegetables

This is a GREAT way to use up any leftover over veggie pieces you have on hand. I had 1/2 zucchini, a few baby carrots, plus a couple baby bells, and my broccoli and cauliflower. Yum!

Ingredients

  • roasted veggies, see method here, use any veggies you like, consider seasoning with a little herbs de provence or an italian seasoning spice blend
  • dried spaghetti pasta, cook according to package directions
  • pasta water, reserved from cooking spaghetti
  • optional: cooked shrimp

Method

  1. roast veggies
  2. cook pasta, reserve a bit of the starchy water
  3. cook shrimp, if using
  4. combine pasta with veggies, using a little pasta water if needed, to bring it all together
  5. optional: melt in a little butter, or vegan butter

Does it get any easier?

Enjoy!

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