Vegan Whole Wheat Pasta with Bulgur and Roasted Vegetables

This colorful and nutritious vegan dish harmoniously blends whole wheat pasta and bulgur with roasted seasonal vegetables, creating a delightful medley of textures and flavors. A light lemon-tahini dressing adds a refreshing touch, making it perfect for a satisfying lunch that is both wholesome and appealing.

Ingredients:

• 200g whole wheat pasta
• 100g bulgur
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• 2 tablespoons tahini
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the diced zucchini, red bell pepper, carrot, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. Meanwhile, cook the whole wheat pasta according to package instructions. Drain and set aside.
4. In a separate pot, bring 250ml of water to a boil. Add the bulgur, reduce heat, cover, and simmer for about 12-15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork.
5. In a small bowl, whisk together the lemon juice and tahini until smooth. If needed, add a little water to achieve desired consistency.
6. In a large serving bowl, combine the cooked pasta, bulgur, and roasted vegetables. Drizzle with the lemon-tahini dressing and toss gently to combine.
7. Garnish with chopped fresh parsley before serving.