When it comes to pack-and-go lunches, little compares to the convenience of a good vegan pasta salad. It’s hearty, savory, and can be refreshed with nothing more than a squeeze of lemon. Not to mention, pasta salad keeps in the fridge for days, making it an amazing option for meal preppers like myself. Who says pasta salad has to be relegated to summertime BBQs? I came up with a delicious, and very simple, warm winter veggie vegan pasta salad recipe that will satisfy your needs for comforting cuisine all season long.
When I set out to make this warm vegan pasta salad, I knew right away that I wanted to roast the vegetables. Roasting is my preferred cooking method because I love the way it caramelizes my favorite veggies and intensifies the flavors. Plus, it warms up my kitchen and makes the whole house smell delish!
While the veggies were getting toasty and tender in the oven, I put a pot of water on to boil the pasta. I used a gluten-free quinoa/brown rice blend pasta but you can use whatever you like best. Just be sure to test a noodle every minute or so to ensure you don’t overcook it. When done, the pasta should be tender but not mushy. Then, add it to a huge bowl with some winter greens (I used red kale) and a package of our Smoked Gouda Cheeze Spread.
Our cashew cheeze is creamy and delicious but I found it to be a little bit thick for this pasta salad. A splash of cooking water thinned it out just enough to coat every noodle. The rest of the recipe couldn’t be simpler. Transfer the roasted veggies to the bowl of pasta/kale and toss. Then transfer to a serving platter and top with chopped pecans (or your favorite nut/seed) and microgreens. A little squeeze of lemon brightened the flavors and sealed the deal on this warm winter veggie pasta salad. I hope you love it as much as I do!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Peace.Love.Plants.
Tiffany
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Simple & Warm Winter Veggie Vegan Pasta Salad Recipe
Serves 4
Ingredients
- 3 cups Brussels sprouts, halved or quartered
- 4 carrots, sliced on the diagonal
- 2 cups red cabbage, roughly chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- Few twists of black pepper
- 8 oz. pasta
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 2 kale leaves, roughly chopped
- Small handful of microgreens
- ¼ cup pecans, chopped
- Squeeze of lemon juice
Instructions
- Preheat your oven to 400F degrees. Place the Brussels sprouts, carrots, and red cabbage on a large baking sheet and toss with olive oil, salt, and black pepper. Roast the veggies for 30 minutes, stirring halfway through, until tender and caramelized.
- Meanwhile, bring a pot of water to a boil and cook the pasta until al dente (reserve ¼ cup of cooking water). Drain, rinse, and transfer the pasta to a large mixing bowl along with the kale.
- Scoop the Smoked Gouda Cheeze Spread into the bowl with the pasta and kale and toss until well combined. Add a splash of cooking water if the cheeze spread is too thick.
- Add the roasted veggies to the pasta and kale and gently mix together. If serving to a group, transfer the pasta salad to a large serving platter and top with microgreens and pecans. Squeeze a bit of lemon juice over the salad to brighten the flavors.
- Leftovers will keep in the fridge for 3 to 4 days.