Pasta with Roasted Vegetables and White Bean Pesto

Name: Pasta with Roasted Vegetables and White Bean Pesto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baby portabella mushrooms, larger ones halved; 1 medium eggplant, cut into 1/2-inch cubes; 2 fennel bulbs, halved and sliced; 237 milliliters fresh basil; 1 clove garlic; 355 milliliters (1 can) great northern beans, rinsed well and drained; 1 larges green bell pepper, sliced; 0 teaspoons fresh lemon juice; 1 teaspoon nutritional yeast; 6 servings freshly ground pepper; 355 milliliters tomatoes, diced; 1 Tbsp white balsamic vinegar or white wine vinegar; 454 grams uncooked whole grain pasta; 1 larges yellow or red bell pepper, sliced; 3 mediums summer squash (yellow or zucchini), halved lengthwise and sliced into 1/4-inch pieces

Pasta with Roasted Vegetables and White Bean Pesto might be just the main course you are searching for. One portion of this dish contains around 14g of protein, 2g of fat, and a total of 405 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up bell pepper, summer squash, lemon juice, and a few other things to make it today.

Instructions

Sprinkle with freshly ground pepper, and stir in the garlic. Give it a very quick spray with the olive oil (1/2 second) and put it in the oven. Set the timer for 20 minutes. After 20 minutes, stir the vegetables and add the tomatoes. Return to the oven for 15-20 minutes, until all vegetables are done. While the vegetables are roasting, prepare the pasta according to package directions and make the White Bean Pesto: With the food processor running, drop in the garlic and process until minced.

Ingredients you will need

Ground Black Pepper