Roasted tomato pasta
If you're looking for a healthy yet comforting pasta dish, this it it!
This dish uses fresh tomatoes, mushrooms, red pepper and onion to make a refreshing and light sauce for wholemeal pasta. It has a lot less sugar than the jar sauce you find in the supermarket and wasn't very expensive to make! You can add whatever veggies you want to jazz it up.
I served mine with dairy-free mozzerella initally, but I baked some of the leftovers with applewood's vegan smoked cheese to make an amazing pasta bake! It would also go well with nooch or fresh basil.
This made 2 generous portions and took around 40 minutes to make, including prep time.
Ingredients
- 4oz dry wholemeal pasta
- 300g fresh tomatoes
- 1 red onion
- 200g chopped mushrooms
- 1 sweet red pepper, chopped
- 1 TSP dried basil
- 2 TBSP tomato puree
- Sprinkle of salt and black pepper
- 2 TBSP olive oil
Method
- Preheat the oven to 180°C.
- In a large saucepan, cook the pasta according to the instructions until done (make sure you start with so it's done the same time as roasted veggies, which will take 30-40 minutes in the oven!)
- Chop the onion, mushrooms and pepper and add to a deep baking tray. Quarter the tomatoes (or leave them on a vine if you want) and add these to the baking tray too.
- Drizzle the olive oil over the veggies and add the salt, pepper and basil. Combine until the veggies are coated.
- Bake for 30-40 minutes until the veggies are soft.
- Once cooked, add the pasta and tomato puree to the tray and combine, squishing the tomatoes to help them mix with the pasta.
- Add any vegan cheese and nooch you like, spoon into a large pasta bowl and serve!
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