MAKES: 4 (2-CUP) SERVINGS • DIFFICULTY: easy
For a variation, omit the pasta and serve on a bed of red, black, or brown rice or another one of your favorite whole grains.
3 garlic cloves
3 cups fresh arugula or spinach
1 cup fresh basil leaves
2 tablespoons tahini
2 tablespoons white miso
1 tablespoon brown rice vinegar
4 shallots, halved or quartered
1 large red or yellow bell pepper, cut into large dice
2 zucchini, trimmed and cut into ½-inch slices
8 white mushrooms
8 cherry tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
8 ounces whole-grain pasta, bean noodles, or your favorite spiralized vegetable noodles
Chop the garlic in a food processor. Add the arugula and basil, and process until minced. Add the tahini, miso, and vinegar, and continue to process until smooth and creamy. Transfer to a small bowl and set aside.
Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper and set aside. Place the shallots, bell pepper, zucchini, mushrooms, and tomatoes in a large bowl and sprinkle with the onion powder, garlic powder, and black pepper, tossing to coat. Transfer the seasoned vegetables to the prepared baking sheet and place in a single layer. Roast the vegetables until tender, 20 to 25 minutes, turning once about halfway through.
While the vegetables are roasting, cook the pasta in a pot of boiling water according to the package directions. Drain the pasta, reserving ½ cup of the cooking liquid. Transfer the pasta to a large, shallow bowl. Blend the hot pasta liquid with the arugula pesto and add to the pasta, tossing to coat. Top with the roasted vegetables and sprinkle with Nutty Parm to taste. Serve hot.