This Roasted Vegetable Pasta Bowl with Dairy-Free Alfredo Sauce is one of my favorite go-to meals. It’s packed with vegetables, protein & fiber but also deliciously comforting. It also happens to be Vegan/plant-based and gluten-free.
Ingredients:
- 1 box Banza rotini chickpea pasta
- 10oz riced cauliflower
- 2 cups broccoli florets
- 1 cup grape tomatoes
- 1 yellow zucchini, sliced
- 1 1/2 tablespoons olive oil
- 1 teaspoon nutritional yeast
- 1/2 cup vegetable stock *
- 1/2 teaspoon garlic powder
- salt
- pepper
Directions:
1.Preheat oven to 400 degrees and line 1-2 baking sheets with foil. In a large bowl toss broccoli, tomatoes and zucchini with 1 tablespoon olive oil, salt and pepper to taste. Spread evenly on baking sheets and roast for 20 minutes, flipping midway.
2.Cook pasta according to package directions.
3.Cook cauliflower rice in a large stovetop pan over medium heat with 1/2 tablespoon olive oil, salt & pepper to taste. Mix frequently and cook for 5-6 minutes or until translucent.
4.Transfer cauliflower rice to a food processor or blender (I used my NutriBullet). Add vegetable stock (* unsweetened almond milk or water would work too), nutritional yeast and garlic powder. Blend until smooth consistency.
5.When the vegetables and pasta are finished cooking, add them all back into the pot you cooked the pasta in. Add the cauliflower Alfredo sauce and combine well.
I love making a batch of this pasta in the beginning of the week to have for lunch/dinner for a couple of days. The dairy-free alfredo is also great top other veggies, grains, etc.!
As always, if you make this or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
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Creamy Butternut Squash Pasta Sauce
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Skinny Bacon Mac & Cheese
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Vegetarian Chili Mac & Cheese
