35 Pasta

When it comes to comforting meals that can be enjoyed by vegans and non-vegans alike, pasta takes the crown. Its versatility and ability to soak up delicious flavors make it a go-to choice for many households. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, pasta always delivers. Today, we’re sharing a recipe that combines the heartiness of pasta with the freshness of garden vegetables and savory seasonings. Get ready to whip up a delicious bowl of our vegan “35 Pasta” that will have everyone at the table asking for seconds.

**35 Pasta**

**Ingredients:**
– 12 oz of your favorite pasta (such as spaghetti or penne)
– 1 small eggplant, diced
– 1 zucchini, sliced
– 1 yellow bell pepper, chopped
– 1 cup cherry tomatoes, halved
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and pepper to taste
– Fresh basil leaves for garnish

**Instructions:**

1. **Prepare the Vegetables:** Preheat your oven to 400°F (200°C). Spread the diced eggplant, sliced zucchini, chopped bell pepper, and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to ensure they are evenly coated in oil and seasoning. Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

2. **Cook the Pasta:** While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Remember to reserve a cup of pasta cooking water before draining the pasta.

3. **Make the Sauce:** In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, dried oregano, and red pepper flakes. Cook for about 1-2 minutes until the garlic is fragrant but not browned.

4. **Combine Everything:** Add the roasted vegetables to the skillet with the garlic and spices. Toss to combine and let the flavors meld together for a few minutes. If the mixture looks dry, you can add a splash of the reserved pasta water to create a light sauce.

5. **Bring It All Together:** Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together gently, ensuring the pasta is well coated in the flavorful mixture. If needed, you can add more pasta water to loosen the sauce.

6. **Serve and Garnish:** Divide the pasta among serving plates or bowls. Garnish with fresh basil leaves for a burst of freshness and color. You can also drizzle a bit of extra olive oil on top if desired. Serve hot and enjoy your delicious vegan “35 Pasta”!

Pasta dishes have a unique way of bringing people together around the dining table, and this vegan recipe is no exception. The combination of roasted vegetables, aromatic herbs, and perfectly cooked pasta creates a symphony of flavors that will have your taste buds dancing. Whether you’re a seasoned vegan cook or simply looking to incorporate more plant-based meals into your diet, this “35 Pasta” recipe is sure to become a staple in your culinary repertoire. So, grab a fork and get ready to savor every bite of this simple yet satisfying dish.