14/01/2026
ROASTED VEGGIE PASTA
Simple, comforting, and packed with flavour, this is one of those meals that proves plant-based eating doesn’t have to be complicated to be nourishing🤗
Roasting the veggies brings out their natural sweetness, adds depth, and makes this dish both satisfying and nutrient-dense. Paired with pasta for energy and topped with a little olive oil or nutritional yeast? 🤌🏼
For the pasta -
200 grams whole wheat pasta, dry
2 Tbsp pesto (vegan or traditional)
Fresh basil, to serve
Fresh parsley, to serve
For the vegetables -
1 Tbsp olive oil
½ head broccoli, cut into floret
1 zucchini, sliced
1 cup cherry tomatoes, sliced in half
Salt & pepper, to taste
½ tsp oregano
Method -
1. Preheat the oven to 2000°C (392°F).
2. To a lined baking tray, add the broccoli, zucchini and cherry tomatoes. Drizzle the olive oil, salt and pepper, and oregano. Mix to combine well.
3. Bake in the oven for 25 minutes or until crispy and brown.
3. Cook the pasta in salted water, as per the instructions on the box.
4. Once the pasta is cooked, stir through the roasted vegetables and pesto. 5. When ready to serve, top with fresh parsley and basil.
New here? Let me introduce myself🥰 Hi! I’m Raquel, a Clinical Nutritionist (BSc), passionate about simplifying nutrition and inspiring you to eat more plants with easy and delicious recipes.
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