Roast Veggie Pasta
This oil free roast veggie sauce is great simply stirred into pasta, or it can be used in a pasta bake or lasagna. Alternatively serve it alongside potatoes and vegan burgers or nut loaf.
Feel free to swap different veg into this dish. Courgette and aubergine work well.
Free from: nut, soya, yeast
Gluten, wheat free: use suitable pasta such as buckwheat, brown rice or lentil pasta
This is a vegan recipe
- 2 medium red onions (peeled and sliced)
- 1/2 butternut squash (peeled and chopped)
- 1 pepper (deseeded and chopped)
- 200 g mushrooms (sliced)
- 1 tin chopped tomatoes
- 1 good handful spinach or kale
- 1 tsp dried basil (or a handful of fresh basil)
- 1/2 tsp garlic granules
- 1 tbsp tomato purée
- 1 tin borlotti beans (drained)
- salt and black pepper (to taste)
Put the onion, butternut squash and pepper into an oven proof dish with a lid. Pop the lid on and cook in an oven at 180C for around 30 minutes. Check the veg regularly: as soon as the veg starts to release some liquid take the lid off and continue to cook.
When the veg is soft, add the mushrooms. Cook, uncovered, for 10 minutes or so to allow the mushrooms to soften.
Add all the sauce ingredients plus the roast veg to a pan and heat until the spinach / kale has wilted. Taste and adjust seasoning if necessary. Serve with pasta.