Greek Pasta
Pasta is my favorite food I think. I prefer it to pizza - which I know, controversial. It is one of those foods that puts me in a better mood every time I eat it. Pasta is also a great vehicle for all kinds of sauces.
My latest creation is greek pasta. Vegan yogurt makes the perfect creamy, flavorful and dairy free sauce. I love using coconut yogurt because its super creamy and full of healthy fats. If you leave the roasted veggies out then this meal takes only 10 minutes to make.
If you try this, let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Ingredients
Scale
Sauce
- ½ cup plain vegan or greek yogurt (I like coconut)
- juice from ½ lemon
- ¼ cup olive oil
- 1 garlic clove - minced
- ½ cup dill - finely chopped (could sub parsley or basil)
- salt/pepper to taste
Roasted Veggies
- 1 cup brussels sprouts - halved with stems removed
- 1 cup baby bella mushrooms - roughly chopped
- 2 carrots - roughly chopped
- 2 cups cherry tomatos
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- salt/pepper to taste
+ pasta of choice
Instructions
- Mix together your sauce ingredients and set aside.
- Preheat oven to 400 degrees. Toss your veggies in oil, garlic powder, yeast and salt/pepper. Roast for 30-40 minutes.
- Toss veggies with pasta and sauce.
Molly says
One of the tastiest pastas I've ever eaten, and so easy to make! I loved the fresh, zesty flavour of the dill and lemon. A nice change from tomato based pasta sauces. Highly recommend!
★★★★★