Winter Pasta Primavera
Prep time
Cook time
Total time
A hearty winter pasta that will fill you up but not weigh you down.
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6 servings
  • 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)
  1. Heat oven to 410°F
  2. Combine all chopped and prepped vegetables on 1-2 baking sheets
  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
  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.
  5. While the vegetables are roasting, cook pasta according to box directions
  6. Combine the cooked pasta with the roasted vegetables, and top with lemon juice, nutritional yeast, and fresh herbs of your choice
Recipe by Perennial Nutrition at