Our easy weeknight meals are made with minimal ingredients, require few steps, and budget friendly!
Soak up the last few weeks of summer with this simple (yet delicious) pasta recipe. The evenings have been starting to get chilly, so it doesn’t feel wrong to be turning the oven on. What I love about this recipe is that it’s so easy to customize so you can round it out with your favorite protein or veggies!
Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!
Prep time: 15 min.
Cook time: 40 min.
½ onion, roughly chopped into 1 inch cubes
1 bell pepper (I used local purple ones!), roughly chopped into 1-inch cubes
1 small-medium eggplant
1 small-medium zucchini
1 ear of corn, shaved off the stem
3-4 garlic cloves, roughly chopped
½ bunch fresh parsley or basil
1 17.6 oz box Monograno Felicetti Spaghetti (I made ½ a box)
1 6.5 oz. jar Freak Flag Vegan Pesto of choice (I used Tomato Pesto)
Salt + cracked pepper, to taste
4 tbsp. olive oil
Optional add-ins: white beans, mushrooms, cauliflower, broccoli, arugula – anything goes!
Preheat oven to 400°F.
Chop each vegetable into roughly 1-inch cubes. Spoon a tablespoon of olive oil to coat the bottom of your cast iron skillet. Begin adding veggies. Keep stirring as you add the veggies to evenly disperse the oil. Don’t forget to salt and pepper generously as you go.
Bake uncovered for about 20 minutes.
While veggies are roasting, prepare the cashew parm. Add all ingredients to food processor and pulse until desired consistency. It should resemble parmesan cheese. Add any additional herbs and spices you wish.
Remove veggies from the oven and give a good stir. Bake again for a final 20 minutes.
Meanwhile, start cooking your pasta of choice according to directions on the box.
Check on your veggies. They should be bubbling and browning on the edges. If ready, remove from oven and let sit to allow flavors to expand while you drain pasta.
Add the hot cooked pasta, roasted veggies and one jar of pesto back into your pasta pot and toss with tongs. Tongs are helpful but not necessary for this part. A regular stirring spoon will work too!
If desired, sprinkle with freshly chopped parsley, basil, or cashew parm — or all three! Serve warm.
Cooks Tips & Tricks
Gluten-free? No problem! Substitute with your favorite rice or legume pasta. Try Chickapea or Jovial pasta! As someone who usually opts for a gluten-free protein pasta, this spaghetti did not bother my stomach one bit!
A little bit about this amazing Italian pasta: Monograno Felicetti is one of the premier pastas of Italy and is known to never stick or over cook! Khorasan/KAMUT is a variety of ancient wheat with a sweet, buttery and buttery flavor.
Cashew parm stores well in refrigerator for up to 1 month. Not a fan of cashews? Works with any nut! Pecan parm is especially delicious. Optional add-ins: onion powder, dried basil, thyme, oregano etc.
No need to use a cast iron skillet if you don’t have one. Option to bake in the oven on a sheet pan or sauté on the stovetop if needed!
Freak Flag Organics makes a great, ready to use pesto! I used their tomato pesto for this dish – but any of their flavors (kale or carrot) would work well. I love this pesto because it’s full of flavor and ready to use right out of the jar! It also helps that the ingredients are super clean (and vegan).
Short on time? Use frozen veggies or take advantage of New Morning Market’s pre-cut section where you can find pre-peeled garlic, chopped onions, and so much more!
Use a can of white cannellini beans if you want to add protein to this dish. Rinse/drain beans well. When you’re ready to drain your pasta, throw it right in the colander on top of rinsed beans and they’ll heat up nicely!