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Vegan Roasted Vegetable Pasta | Jason Wrobel

Transform simple leftover veggies into gorgeous pasta dishes. This one takes organic butternut squash, potatoes, and red onion and roasts them while sautéed garlic and tomatoes add flavor and brighten the dish. Then everything combines with gluten free pasta for a delicious and filling meal. Garnish with balsamic vinegar and basil. If you don't have these veggies in your fridge, feel free to mix it up with zucchini, red, yellow, or orange bell peppers, yellow squash, and more.

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