Last updated on August 13th, 2017 at 02:27 pm
I love the smell of roasted eggplants and peppers – they’re fragrant, sweet and simply melt in your mouth and melt your heart. I could just lay in that smell and I wouldn’t care whether or not people thought I stink like an old woman. If that’s what old women smell like – I wanna be around them all the time. They have good taste, because that’s delicious.
Combine these roasted summer superstars with fiber-filled whole grain spaghetti and heart-healthy creamy vegan garlic rich pesto and get ready to take your tastebuds on a wonderful exquisite adventure.
Since I first made this recipe a month ago – I have been making it 3x per week! And why? It’s easy, healthy, done in less than 30 Minutes and let’s not forget the main reason we all love spaghetti – it’s freakin’ delicious.
The difference between this dish and other cheesetastic pastas is that this is the very tasty, vegan, healthier version, that doesn’t taste vegan or healthy.
HEALTH AND BEAUTY BENEFITS
This pasta is loaded with fiber, protein, omega-3 acids, lycopene, antioxidants and anti-inflammatory molecules.
Thanks to garlic and broccoli it also supports your liver at getting rid of toxins.
This means that not only your taste buds and your soul, but also your skin will love these creamy vegan spaghetti with roasted vegetables.