Sheet Pan Roasted Vegetable Pasta with Lemon Miso Sauce

Cook Time: 30 minutes Servings: Yield: 8 servings Source:

Ingredients

Pasta

16 oz pasta of choice (use gluten-free if needed)

1 pint grape tomatoes

2 medium orange bell peppers, sliced thinly

1 medium yellow squash, diced

1 medium zucchini, diced

1 small eggplant, diced

1 medium red onion, halved lengthwise and cut in wdges

16 oz mushrooms of choice (I used crimini), sliced

1/2 tsp salt, divided, optional

Fresh parsley as garnish, optional

Sauce

1.5 tbsp yellow or white miso paste (use chickpea miso if soy-free)

3 tbsp lemon juice (juice of 2 small or 1 large lemon)

2 tbsp tahini

1 tbsp garlic powder

1 tbsp dried parsley

1/2 tsp spicy mustard

1 tbsp maple syrup

Water to thin

Directions

Preheat your oven to 425 F (218 degrees C) and chop your veggies. Arrange on a silicone mat or parchment lined pan. Arrange separately if you’d like to control how cooked each veggie gets (refer to image in post). Spray veggies lightly with spray bottle filled with water and lightly sprinkle with salt if desired.

Start pasta water boiling. Cook according to package directions.

Cook veggies about 15-20 minutes. At 15 minutes, check them. If one gets done enough for your liking, use a spatula to remove it from the pan and place it in the large bowl you’ll mix everything together in.

Then place the tomatoes on if you want them to remain whole but get lightly blistered. This is how I prefer them, so cook according to your own preferences.

While everything cooks, mix the sauce ingredients in a jar, bowl, or measuring cup. Taste and adjust if needed. Thin with water until it’s the consistency you like. I added enough water to make just under a cup of dressing, and that was enough to lightly coat my pasta and vegetables.

When everything is done, separate the pieces of onion and mix everything together in large bowl. Sprinkle with fresh parsley if desired and serve warm. Enjoy!

Refrigerate leftovers in an airtight container for up to 5 days, but remember that pasta dishes are best when enjoyed that night. You could always halve the recipe if you’re concerned.