Perennial Nutrition

Name: Perennial Nutrition
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 box chickpea-based pasta (or any pasta of choice); 1 butternut squash, peeled and cubed; 2-3 carrots, peeled and chopped; ½ head green cabbage, chopped; 2 heads broccoli, chopped (or 1 bag frozen broccoli); 3 tbsp avocado oil; Fresh lemon juice (about ¼ lemon per serving); Nutritional yeast to taste (about 1 tbsp per serving); Fresh herbs of choice to garnish (I used parsley)

perennialnutrition.com

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Prep Time: 15

Cook Time: 40

Total: 55

Servings: 5

Author : Autumn Ehsaei

Ingredients

Remove All · Remove Spices · Remove Staples

1 box chickpea-based pasta (or any pasta of choice)1 butternut squash, peeled and cubed2-3 carrots, peeled and chopped½ head green cabbage, chopped2 heads broccoli, chopped (or 1 bag frozen broccoli)3 tbsp avocado oilFresh lemon juice (about ¼ lemon per serving)Nutritional yeast to taste (about 1 tbsp per serving)Fresh herbs of choice to garnish (I used parsley)

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Instructions

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Step 1

Heat oven to 410°F

Step 2

Combine all chopped and prepped vegetables on 1-2 baking sheets

Step 3

Toss all vegetables in avocado oil and your spices of choice to taste (I used salt, pepper, garlic powder, turmeric, dried oregano, and dried parsley) coat well

Step 4

Roast the vegetables in the 410°F oven for 20-40 minutes, turning once halfway through. Cook until they are slightly browned and crisp on the outside, soft on the inside. *Note: I used a lot of vegetables, so mine took about 40 minutes to cook completely. If your baking sheets aren't as full, it will take less time.

Step 5

While the vegetables are roasting, cook pasta according to box directions

Step 6

Combine the cooked pasta with the roasted vegetables, and top with lemon juice, nutritional yeast, and fresh herbs of your choice