Roast Veggie Pasta
Serve this sauce with pasta and beans, nuts or seeds. In the picture I serve with shelled hemp seeds.
Free from: soya
Gluten, wheat free: use suitable pasta such as buckwheat, brown rice or lentil pasta
Nut free: serve with beans or seeds
Yeast free: use lemon juice rather than balsamic vinegar
This is a vegan recipe
- rapeseed oil
- 1/2 butternut squash
- 1 courgette
- 1 red pepper
- 2 medium red onions
- 1 tin chopped tomatoes
- handful spinach
- 1 tsp dried basil (or a handful of fresh basil)
- splash balsamic vinegar (or lemon juice)
- 1/2 tsp garlic granules
- 1 tbsp tomato purée
- salt and black pepper (to taste)
- tinned beans, nuts and / or seeds
Slice the red onions, and chop the rest of your veg into inch cubes.
Splash the veg with a little oil: use just enough to coat everything. Pop oiled veg onto a baking tray lined with a silicone or teflon liner, then roast at about 170C for 30 minutes or until everything is soft.
In a food processor add half the roast veg and a tin of tomatoes. Blitz to make a sauce.
Add the tomato sauce and the rest of the roast veg to a pan and heat on low-medium. Add the spinach and cook until it wilts. Add the balsamic vinegar, garlic granules, basil, salt, black pepper and tomato purée. Taste and adjust seasoning if necessary.
Cook the pasta and mix with the sauce. Serve into bowls and top with tinned beans, nuts and / or seeds.