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SUPER duper Veggie Pasta

cook:

1 h 15 min

4 servings

The sauceyyy sauce is literally just roasted veg, pasta water, cashews, n salt so she is PACKED with what you need. Take that health even further with Red Lentil Pasta.

Ingredients

• 1 gigantic (or 2 normal sized) zucchini

• 1 bell pepper (orange, yellow, or red are great. get outta here with your green)

• 1/8 red cabbage (more, less, omit, it’s all good)

• 1 cup cherry tomatoes

• 4 small ish carrots

• 1 delicata squash (you could totally use butternut here, just remove the skin)

• 1 small onion

• 3 cloves garlic

• 1/4 cup ghee, melted

• 12 Red Lentil Pasta (any gluten free, or normal, pasta is great. you do you)

• 1/3 cup raw cashews

• Salt

• Pepper

• 1 1/2 cups pasta water

• Parm (optional but amazing for garnish)

• Parsley (optional but amazing for garnish)

• Flaky salt (optional but amazing for garnish)

Directions

1.

Preheat your oven to 425F. Roughly chop all of your veggies and place on a large baking sheet. Cover with your melted ghee, sprinkle w salt n pep, and give that a lil toss. Bake for 45-55 minutes, checking periodically. You want everything to soften, roast, and take on some golden brown color.

• 1 gigantic (or 2 normal sized) zucchini

• 1 bell pepper (orange, yellow, or red are great. get outta here with your green)

• 1/8 red cabbage (more, less, omit, it’s all good)

• 1 cup cherry tomatoes

• 4 small ish carrots

• 1 delicata squash (you could totally use butternut here, just remove the skin)

• 1 small onion

• 1/4 cup ghee, melted

• Salt

• Pepper

• 3 cloves garlic

2.

Cook your pasta in heavvvvvily salted water per the packages instructions for al dente. Strain or spider your noods, retaining pasta water, you may not use it all but better safe than sorry.

• 12 Red Lentil Pasta (any gluten free, or normal, pasta is great. you do you)

• Salt

• 2 cups pasta water

3.

Add all of your roasted veggies, cashews, and pasta water to a blender and mixie mix. Continue to add more pasta water until it is your desired texture. It’s going to be pretty thick which is ok.

• 1/3 cup raw cashews

• 3/4 cups pasta water

4.

Listen… you’re only going to use half of this sauce. So lucky you just made a double batch without even noticing and now you can store it in the freezer for later use. YAY!

5.

Combine half of the sauceee with your cooked pasta. Mixie mix. And fill up a bowl. Top with parm, parsley, and some flaky salt.

• Parm (optional but amazing for garnish)

• Parsley (optional but amazing for garnish)

• Flaky salt (optional but amazing for garnish)

6.

ENJOY.

SUPER duper Veggie Pasta

thetessasmith

Cook

1 hr 15 min

The sauceyyy sauce is literally just roasted veg, pasta water, cashews, n salt so she is PACKED with what you need. Take that health even further with Red Lentil Pasta.

4 servings

US

original

metric

4 servings

US

original

metric

Ingredients

1 gigantic (or 2 normal sized) zucchini

1 bell pepper (orange, yellow, or red are great. get outta here with your green)

⅛ red cabbage (more, less, omit, it’s all good)

1 cup cherry tomatoes

4 small ish carrots

1 delicata squash (you could totally use butternut here, just remove the skin)

1 small onion

3 cloves garlic

¼ cup ghee, melted

12 Red Lentil Pasta (any gluten free, or normal, pasta is great. you do you)

⅓ cup raw cashews

Salt

Pepper

1 - 2 cups pasta water

Parm (optional but amazing for garnish)

Parsley (optional but amazing for garnish)

Flaky salt (optional but amazing for garnish)

Directions

Step 1

Preheat your oven to 425F. Roughly chop all of your veggies and place on a large baking sheet. Cover with your melted ghee, sprinkle w salt n pep, and give that a lil toss. Bake for 45-55 minutes, checking periodically. You want everything to soften, roast, and take on some golden brown color.

1 gigantic (or 2 normal sized) zucchini

1 bell pepper (orange, yellow, or red are great. get outta here with your green)

⅛ red cabbage (more, less, omit, it’s all good)

1 cup cherry tomatoes

4 small ish carrots

1 delicata squash (you could totally use butternut here, just remove the skin)

1 small onion

¼ cup ghee, melted

Salt

Pepper

3 cloves garlic

Step 2

Cook your pasta in heavvvvvily salted water per the packages instructions for al dente. Strain or spider your noods, retaining pasta water, you may not use it all but better safe than sorry.

12 Red Lentil Pasta (any gluten free, or normal, pasta is great. you do you)

Salt

1 - 2 cups pasta water

Step 3

Add all of your roasted veggies, cashews, and pasta water to a blender and mixie mix. Continue to add more pasta water until it is your desired texture. It’s going to be pretty thick which is ok.

⅓ cup raw cashews

1 - 2 cups pasta water

Step 4

Listen… you’re only going to use half of this sauce. So lucky you just made a double batch without even noticing and now you can store it in the freezer for later use. YAY!

Step 5

Combine half of the sauceee with your cooked pasta. Mixie mix. And fill up a bowl. Top with parm, parsley, and some flaky salt.

Parm (optional but amazing for garnish)

Parsley (optional but amazing for garnish)

Flaky salt (optional but amazing for garnish)

Step 6

ENJOY.

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