Tomato & Roasted Mediterranean Veggie Risotto Vegan Pasta

A delicious vegan pasta dish made with risotto-style pasta and roasted Mediterranean vegetables that are full of flavor.

Ingredients:

• 1 cup arborio rice
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss cherry tomatoes, bell peppers, eggplant, zucchini, onion, and garlic with olive oil until evenly coated

Spread vegetables in a single layer on a baking sheet lined with parchment paper

Roast vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through

While vegetables are roasting, heat vegetable broth in a saucepan over medium heat

Keep warm

In a separate large skillet, heat 1 tablespoon of olive oil over medium heat

Add arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted

Stir in tomato paste, dried oregano, dried basil, salt, and pepper, cooking for an additional minute

Begin adding warm vegetable broth to the skillet, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more

Continue this process until all the broth has been absorbed and the rice is creamy and tender, about 20-25 minutes

Fold in the roasted Mediterranean vegetables and cook for an additional 2-3 minutes until heated through

Adjust seasoning if necessary

Serve the risotto vegan pasta hot, garnished with fresh basil leaves

Enjoy