Healthy Lemon Poppy Seed Bread

Billy Rogers

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1 baby eggplant, sliced and quartered (or sub 1 zucchini) 1 medium zucchini, sliced and quartered 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 red onion, cut into chunks Optional: 1 package grape tomatoes 2 tablespoons avocado oil or olive oil 1 teaspoon garlic powder Freshly ground salt and pepper

Ingredients

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For the cashew pesto: ⅓ cup roasted or raw cashews OR 2 tablespoons cashew butter 1 cup basil leaves (from 1 oz package) 2-3 tablespoons avocado oil or olive oil ½ teaspoon salt 2-3 tablespoons warm water, to thin pesto For the pasta: 2 ½ cups (8 ounce) cellentani pasta (or pasta of choice -- can use whole wheat or gluten free) ½ cup goat cheese crumbles, divided

Ingredients

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Instructions

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. 

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Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15-20 minutes more until veggies are tender.

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While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender.

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Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot.

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Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers.

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