NUTRITION

SERVINGS

INGREDIENTS

3 oz Edamame pasta

0.5 cup Marinara sauce

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cremini mushrooms

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the sliced zucchini, chopped red bell pepper, and sliced mushrooms with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until tender and slightly browned.

• 4

  While the vegetables roast, bring a large pot of water to a boil and cook the edamame pasta for 4-5 minutes until al dente.

• 5

  Drain the pasta and return it to the pot, then stir in the marinara sauce and heat over low until the sauce is warmed through.

• 6

  Gently fold the roasted vegetables into the pasta and sauce mixture.

• 7

  Divide the pasta into bowls and garnish generously with nutritional yeast and freshly chopped basil before serving.