Roasted Vegetable Spaghetti Recipe
Roasted artichoke, tomato, broccolini and mushrooms, roasted tomato vinaigrette, spinach, garlic and vegan mozzarella.
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Ingredients
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Vegetables and Spaghetti
Method
Preparation Steps
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the artichoke hearts, cherry tomatoes, broccolini, and mushrooms with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.
- 2
Cook the Spaghetti
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 3
Prepare the Vinaigrette
In a small bowl, combine roasted tomatoes (reserve a few for garnish), olive oil, balsamic vinegar, salt, and pepper. Blend until smooth to create the roasted tomato vinaigrette.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked spaghetti, roasted vegetables, fresh spinach, and the roasted tomato vinaigrette. Toss gently until everything is well coated.
- 5
Serve
Serve the roasted vegetable spaghetti in bowls, topped with vegan mozzarella and garnished with reserved roasted tomatoes.
