YIELDS
8 Servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 lb box Pasta
- 8 oz jar Tomato Sauce
- 1 Medium Zucchini
- 1 Medium Summer Squash
- 1 Small Eggplant
- 1 cup Nutritional Yeast
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- 1 tablespoon Garlic Powder
- 4-5 tablespoons Olive Oil
- 1 lb box Pasta
- 8 oz jar Tomato Sauce
- 1 Medium Zucchini
- 1 Medium Summer Squash
- 1 Small Eggplant
- 1 cup Nutritional Yeast
- 1 tablespoon Dried Oregano
- 1 Tablespoon Dried Basil
- 1 tablespoon Garlic Powder
- 4-5 tablespoons Olive Oil
Directions
1. Pre-heat oven to 400°F.
2. Add 1-2 tablespoons of olive oil to a roasting tray. Chop the veggies and add to the tray. Coat in an additional 2-3 tablespoons of olive oil and the garlic powder.
3. Roast the veggies for 20 minutes until softened.
4. While the veggies are roasting, prepare the box of pasta according to instructions.
5. Strain the pasta and remove the roasted veggies from the oven.
6. Combine nutritional yeast in a bowl with oregano and basil.
7. Using a large pot or bowl, combine the pasta, the roasted veggies, 2/3 of the sauce and 2/3 of the nutritional yeast and spice mixture.
8. Spread the pasta into a casserole dish and top with the last 1/3 of the pasta sauce and almost all of the nutritional yeast mixture (reserve a little bit for sprinkling on top of individual servings).
9. Reduce the oven heat to 350°F.
10. Bake for 35 minutes. Serve and enjoy!
Also by Colette: Vegan Clean Eating Freezer “Crunch” Bars
Related: Vegan Baked Macaroni & Cheese
Creamy Sundried Tomato Pasta Sauce
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Photos: Colette Goguen
