Sponsored by Silk // This creamy garlic pasta with delicious roasted vegetables makes a great easy weeknight dinner!
This season of my life seems to be a very busy one with Jeremy and I both running our own businesses, two little boys in school and sports, and a book that will be coming out in just about a year from now. I don’t have a ton of time to spend in the kitchen, especially on weeknights, so quick and easy recipes are definitely my go-to for dinner. Every once in awhile, I try to throw in an easy meat-free meal (meatless Monday, anyone?), and this recipe happens to be both meat-free and dairy-free, which I know some of you readers will enjoy and appreciate!
This pasta dish is super versatile because you can use any of your favorite veggies in place of the tomatoes and mushrooms I’ve chosen. Are you a bigger fan of zucchini and asparagus? Roast some of those! This is what I like to call a “clean out the fridge” kind of meal. Whatever leftover veggies you have on hand, chop them up, roast them in the oven, and add them to that luscious, garlicky pasta sauce. I’m curious… what are YOUR favorite vegetables to roast?