Vegan Briam Pasta

Vegan Briam Pasta is a delightful fusion of traditional Greek briam and hearty pasta, bringing together roasted vegetables and a rich tomato sauce for a comforting meal. This dish is both nourishing and bursting with Mediterranean flavors, perfect for a cozy dinner.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Red bell pepper - 1, diced
• Red onion - 1, sliced
• Garlic - 3 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (392°F).
2. In a large mixing bowl, combine the sliced zucchini, diced eggplant, diced red bell pepper, sliced red onion, minced garlic, olive oil, dried oregano, salt, and black pepper. Toss until the vegetables are well coated.
3. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, add the roasted vegetables and halved cherry tomatoes. Pour in the vegetable broth and simmer for 5 minutes to combine the flavors.
6. Add the cooked pasta to the skillet and toss gently to combine with the vegetable mixture.
7. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health and satiety.

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