Easy Greek Yogurt 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 the sauce ingredients and set aside.
Preheat the oven to 400 degrees.
Cook the pasta according to package instructions.
Toss the vegetables in oil, garlic powder, nutritional yeast, and salt and pepper.
Roast the vegetables for 30-40 minutes.
Toss the roasted vegetables with the cooked pasta and sauce.
