When it comes to comfort food, Italian is unstoppable, and this baked vegan pasta with roasted vegetables is no exception. I make this with whole wheat pasta, marinara sauce, and roasted zucchini. It is also topped with vegan cheese, which melts into a rich and velvety layer.
0 Chop all the veggies and preheat your oven to 450 degrees
1 On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
2 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.
3 Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that's what I'd recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
4 Top the pasta with the remaining cheese (about 1/3 cup).
5 Bake until top is golden and cheese melts, about 25 minutes. Let sit 5-10 minutes before serving.
