Roasted Vegetable Penne
Servings: 4 servings
Ingredients
- 2 tablespoons high heat oil
- 1/2 yellow onion finely diced
- 1 large zucchini diced
- 1 large red bell pepper diced
- 8 ounces cremini mushrooms diced
- 3 garlic cloves roughly chopped
- 8 ounces whole grain penne
- 25 ounces marinara
- 1 tablespoon dried Italian herb mix
- 1/2 cup cashews soaked*
- cashew parmesan for topping
Instructions
- Preheat the oven to 450°F then line two baking sheets with parchment paper or a silicone mat.
- Arrange the diced vegetables on top, drizzle with oil and toss to combine. Spread the vegetables out so that there is some space between each piece. Bake in the oven for 20 minutes, or until tender. Set aside to cool.
- Meanwhile bring a pot of salted water to a boil. Cook the pasta as directed, or until al dente. Strain the pasta while reserving 1/4 cup of the pasta water. Add the pasta back to the pot and set aside.
- Strain and rinse the soaked cashews then add them to a blender with 1 cup of the marinara and 1/4 cup of pasta water. Pick out the garlic from the roasted vegetables and add it to the blender as well. Blend on high until smooth.
- Pour the mixture into the pot with the cooked penne along with the remaining marinara, and the herb mix. Add the roasted vegetables and stir to combine. Sprinkle with cashew parmesan, serve warm and enjoy!
Notes
Recipe can be doubled to serve for large gatherings! I recommend doubling every ingredient except the mushrooms then transfer the finished pasta to a 9x13" baking dish and reheat in the oven before serving.
*To soak cashews: bring a pot with 2 cups water to a boil. Remove from heat and set aside. Add cashews and allow to sit for at least 30 minutes. Drain and rinse then add to the recipe as directed.
**To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.