This vegan pasta primavera is perfect for spring - it's fresh, light, and packed with flavor!
Preheat your oven to 425 degrees F.
While the oven is heating up, cook the pasta in salted water until al dente. When done, drain the water and set the pasta aside in the pot.
Prep your vegetables - cut the cherry tomatoes in half, cut the romanesco into small florets, and cut the squash in half (lengthwise) then in half again, so they look like half-moons. (See photos for reference).
Add the vegetables to a large baking sheet lined with parchment paper (NOT foil - veggies will stick to foil). Drizzle everything with a generous glug of olive oil, and squeeze the juice from half a lemon. Sprinkle on the minced garlic, salt, spices, and black pepper.
Using a spoon or your hands, toss all the veggies so they're evenly coated.
Bake vegetables in the oven for 25-27 minutes, or until soft and slightly browned.
While the vegetables are baking, cook your pasta until al dente. Drain, then return the pasta to the pot and add in the olive oil, lemon, salt, pepper, and dried parsley. Mix well. Taste, and adjust seasonings to your preference.
When the roasted vegetables have cooled slightly, pour them into the pot with the cooked pasta. Toss the pasta with the vegetables so they're evenly coated.
Serve in bowls, with freshly chopped basil, parsley, or spinach (or all three!). Add on an extra sprinkling of fresh-cracked black pepper and chili flakes, if you'd like.
If you don't have romanesco or yellow squash on hand, feel free to sub in any other veggies you like! Just make sure you fill up the whole tray with vegetables, and keep an eye on the baking time. However, I do recommend keeping the cherry tomatoes in this recipe, because they're super tasty when roasted with garlic :)