Roasted veg pasta with green goddess sauce

Want to save time in the kitchen?

Washing and cutting your veggies ahead of mealtime will keep your stress levels to a minimum.

Ingredients & Directions

Estimated time: 30-40 minutes

Effort/Skill: Easy

Roasted vegetables

4 leaves kale, chopped

1 yellow onion, diced

1 cup butternut squash, chopped (I use frozen)

1 red pepper, chopped

1 green pepper, chopped

1 yellow pepper, chopped

6 large mushrooms, chopped

2 cloves garlic minced

2 tbsp avocado oil

2 tbsp apple cider vinegar

1 tsp dill

1 tsp onion powder

1 tbsp nutritional yeast

salt to taste

Pasta

1 pkg Chickapea linguine or spaghetti

Green Goddess Sauce

2 avocado

1 tsp maple syrup

juice of 1 lime

1 tbsp freshly crushed ginger

salt to taste

1 tsp water or olive oil - this will help blend a more firm avocado

Directions

1. Wash & chop all veggies well ahead of time.

2. Preheat your oven to 400F.

3. Toss veggies in oil, vinegar and spices.

4. Place chopped veggies evenly spaced on a parchment lined baking sheet. Place in oven.

5. Roast veggies for 30 minutes @ 400F.

6. While the veggies are roasting, prepare your pasta. Drain and toss with oil. Set aside.

7. Blend up the sauce ingredients in blender.

8. Toss veggies with pasta, individual servings.

9. Drizzle green goddess sauce on top.