Pasta night does not have to be considered a cheat meal in a healthy lifestyle. In fact, it can be part of your weekly lineup simply by making a few swaps.
I lived in fear of pasta for so many years, but when I changed my lifestyle to plant-based I was able to kick my fear of carbs and embrace them for how they benefit my body.
Carbs have gotten a bad name over time from the many diets that teach you to avoid them, the most commonly known one today is the Keto Diet. These restrictions can put your body at risk of not consuming enough fruits and vegetables, as well as make your mind spin all day trying to calculate your carbs.
All of us were taught from a young age that vegetables are the foundation of a healthy lifestyle. They are important sources of key nutrients, including potassium, fiber and vitamin C. Yet, we still have fear of their carbs.
This is why I love living a whole foods plant-based lifestyle because it shifted my mindset from calorie counting, carb counting, sugar counting, etc. and refocused my attention on eating whole food and nutrient-rich meals that I enjoy.
Somewhere along the way, we have forgotten that carb is just another word that describes certain kinds of food and not all carbs are bad. Carbohydrates are broken down into 3 main groups – sugar, starch & fiber.
- Sugars are referred to as a simple carbohydrate because their chemical structure is simple. These carbs are naturally found in fruits, dairy and sweeteners such as honey or natural maple syrup.
- Starches are referred to as a complex carbohydrate simply because they look more complicated under the microscope. These carbs are naturally found in beans, whole grains, and vegetables such as potatoes.
- Fiber is also referred to as a complex carbohydrate. These carbs are naturally found in fruits, vegetables, legumes, nuts, and seeds.
To function at its best, your body needs all three carbohydrates to stay energized.
This vegetable packed pasta will fuel your body with healthy carbohydrate energy and remind you that you can love pasta and still keep your healthy lifestyle.
Here are the key ingredient swaps I used in this recipe to make it totally guilt free and the ultimate comfort meal!
- Homemade Pesto Sauce – Making your own pesto will minimize the amount of oil used and enhance your meal with vitamins. By adding spinach to our pesto we gain potassium, iron, antioxidants, and protein.
- You double the typical amount of vegetables in a pasta dish to make them the main ingredient instead of the sidekick to the pasta. By adding the zig zag butternut squash it doubles as a vegetable and a pasta noodle.
- You use Quinoa & Brown Rice pasta instead of regular pasta. This ingredient swap is gluten free, 100% whole grain & minimally processed. Check the ingredient list: organic brown rice, organic quinoa flour and water 🙂
Roasted Vegetable Pesto Pasta
Ingredients
- 1` package Quinoa and Brown Rice Pasta
- 1 package 12 oz butternut squash zig zag cut
- 30 Brussel spouts
- 1 head broccoli
- 2 medium zucchinis
- 1 sweet yellow onion
- 3 tbsp avocado oil
- 1/2 tsp cayenne pepper
- 1 tsp oregeno
- 1 tsp garlic powder
- 1/2 tsp Himilayan salt
- 1/2 tsp pepper
- 1/2 cup Almond Milk Mozzarella Cheese, shredded
Pesto Sauce
- 2 cups basil, fresh
- 2 cups spinach
- 1/3 cup pistachios, shelled
- 2 tbsp minced garlic
- 2 tbsp lemon juice
- 1 tsp Himilayan salt
- 1/2 tsp pepper
- 1/2 cup oil, avocado or olive oil
Instructions
- Preheat the oven to 400 degrees. While the oven is heating prepare the vegetables for roasting.
- Slice off the bottom of the Brussel sprouts then cut in half lengthwise. Chop the broccoli head into florets. Cut the ends off the zucchini, slice in half lengthwise and then chop into 1/4 inch half moon shapes. Slice the onion into strips. Add all the chopped vegetables and butternut squash zig zags to a bowl. Toss with oil and seasonings.
- Spread the vegetables into two baking trays so they can evenly spread out. Adjust the brussel sprouts to be face down. Roast for 15 minutes and then toss the vegetales. Return to the oven to roast for 5-10 more minutes.
- While the vegetables are in the oven bring a large pot of water to a boil and cook the pasta as desired on the package. Typically 7-9 minutes.Combine all pesto ingredients, except the oil, into the food processor and pulse until chopped. Turn the food processor to the low setting and slowly add avocado oil as it blends. Allow sauce to blend until smooth.
- Drain the pasta and quickly rinse the pot. Return the clean pot to the stove and add the pesto sauce, heat sauce on the medium-low setting. Once warm, add the pasta and roasted vegetables. Toss until well combined. Then add the shredded cheese and toss again. Optional Alternative: To better control your pasta to vegetable ratio in your serving, divide the pesto in half amongst the large pot and a large saucepan. Add the pasta to the pot and toss with pesto. Add the roasted vegetables to the saucepan and toss with pesto. Divide the shredded cheese between the pasta and roasted vegetables. Serve each bowl with pasta and vegetables. Enjoy!
If you enjoy this pasta recipe, try my Butternut Squash “Cheesy” Pasta next!