Friday, 6 November 2015

Roast Vegetable Pasta

I am a meat eater but I am welcome to eating vegetarian and vegan food.  In my book, it's just tasty food.  I think everyone should be open to eating something a bit different and a bit less meat.

This is also handily 3 of your 5 a day.  More than half!  But most of all, it's delicious.  The pepper goes really sweet, the tomato adds a slight amount of sauciness, the courgette absorbs the flavours, the roasted garlic is stunning, the herbs... You won't miss the meat.

Although this is one of my longer cooking time recipes, it's a sling it in the oven job.  Great if you're a parent because you could put this in the oven and with only one stir, have it ready by the time you've got your little darlings in bed.


80g might seem an odd amount to suggest but the quantities aren't vital and the reason why is that 80g is considered by the UK government to constitute 1 of your 5 a day.  Recent research indicates that 7 a day may be more healthful and today I actually managed 7!  I had raspberries and blueberries on my breakfast bowl in the morning.  I had a tomato salad and some grapes as part of my lunch and then this for my evening meal.

If you like a more substantial portion, just have more pasta.


Roast Vegetable Pasta - Serves 1

Ingredients

80g, 2.5oz red pepper
80g, 2.5oz courgette (zucchini)
80g, 2.5oz small tomatoes
1 tbsp Extra virgin olive oil
1 clove of garlic, whole, still in it's skin
A few sprigs of rosemary
A few sprigs of thyme
Coarse sea salt

60g, 2oz Dried pasta, I used wholemeal penne

Method

Cut the vegetables into pieces and put in a baking dish with the whole garlic clove.  Add the oil and break up the herbs and add to the top.  Season with a large pinch of salt.



Bake in an oven at approx 220oC, 425F, Gas Mark 7, no need to preheat unless your oven takes a long time to get to temperature.

Roast for approx 30 minutes or until browned, even slightly blackened at the edges.  Turn once during it so it cooks evenly.

When the vegetables are nearly ready (or even once they're cooked, it's fine to eat them lukewarm rather than hot), cook the pasta following pack instructions.

When the vegetables are cooked, take out the garlic clove and squeeze out the now soft inside onto a clean plate.  Crush this with a fork.

Drain the pasta and mix in the crushed roasted garlic, followed by the rest of the roasted vegetables.   Season with a little more salt if liked and serve.

I've linked this lovely recipe up here.  Linked up to real food fridays.
Linked up to Simply Natural Saturdays.
Linked up to recipe of the week.

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4 comments:

  1. Terrific idea! We love roasted vegetables so much at our house. I usually roast starches, like turnips, potatoes or sweet potatoes with them. But I can just taste these roasted goodies over pasta. No need for sauce indeed!

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    Replies
    1. It is lovely. I was tempted to make more and have some cold for lunch but I was worried I'd eat it all!

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  2. So yummy! This is my kind of comfort food! Thanks for sharing your healthy and delectable Roast Vegetable Pasta recipe with us on the Healthy Happy Green and Natural Party Blog Hop. I'm pinning and sharing.

    ReplyDelete

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