Greek Pasta with Roasted Vegetables
Ingredients
Sauce
- 1/2 cup plain vegan or greek yogurt (I like coconut)
- juice from 1/2 lemon
- 1/4 cup olive oil
- 1 garlic clove – minced
- 1/2 cup dill – finely chopped (could sub parsley or basil)
- salt and pepper to taste
Roasted vegetables
- 1 cup brussels sprouts – halved with stems removed
- 1 cup baby bella mushrooms – roughly chopped
- 2 carrots – roughly chopped
- 2 cups cherry tomatoes
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- salt and pepper to taste
Pasta
- pasta of choice
Preparation
Mix together your sauce ingredients and set aside.
Preheat oven to 400 degrees.
Toss your veggies in oil, garlic powder, nutritional yeast, and salt and pepper.
Roast for 30-40 minutes.
Toss veggies with pasta and sauce.
