Roasted Vegetable Pasta with Zesty Lemon Caper Sauce
Are you looking for a simple yet flavorful pasta dish? Look no further! This recipe combines the sweetness of roasted vegetables with a bright and zesty lemon-caper sauce, creating a meal that's both satisfying and healthy.
The Magic of Roasted Vegetables
The secret to this dish is roasting the vegetables. This method brings out their natural sweetness and creates a depth of flavor that you just can't get from simply sautéing them. We're using a combination of tomatoes, mushrooms, and onions to add a variety of textures and tastes. The roasting process also creates a slightly caramelized edge, which adds even more complexity.
The Zesty Lemon-Caper Sauce
This sauce is where the real magic happens. It's made with a simple blend of canned tomatoes, garlic, lemon juice, and olive oil. The capers add a briny kick, and a touch of butter (or vegan alternative) brings it all together. This sauce is bright, tangy, and full of flavor, it's a perfect complement to the roasted vegetables.
How to Make It
- Roast the vegetables: Toss cherry tomatoes, mushrooms, and chopped onion with olive oil and salt. Roast until tender and slightly caramelized. Golden brown = flavor!
- Prepare the sauce: Pulse the roasted vegetables in a food processor with canned diced tomatoes, garlic, lemon juice, and olive oil until a chunky sauce forms.
- Cook the pasta: Cook your favorite pasta according to package directions. Reserve some pasta water before draining.
- Combine: Toss the cooked pasta with the sauce, capers, and a knob of butter (or vegan alternative). Add the pasta water a little at a time until the sauce reaches the desired consistency.
- Serve: Top with fresh basil and a sprinkle of Parmesan cheese or a vegan substitute if desired, for a perfect finish.
Tips and Variations
- Add more veggies: Feel free to add other vegetables to the roasting pan, such as zucchini, bell peppers, or eggplant.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Vegan option: Simply swap the butter with more olive oil or vegan butter for a completely vegan dish.
- Olives: Add your favorite olives, such as Castelvetrano for a special treat
- Make it ahead: The sauce can be made ahead and stored in the fridge for up to 4 days.
Frequently Asked Questions
Can I freeze leftover sauce? Yes, simply store it in an airtight container.
What if I don't have capers? You can use extra olives for a similar briny flavor.
Can I make this vegan? Absolutely! Just replace the butter with a vegan option.
Enjoy this simple, healthy, and flavorful pasta dish. It's a great way to use up summer vegetables and enjoy a delicious meal in no time!