Roast Veggie Pasta
Feel free to swap different veg into this dish. Courgette and aubergine work well. You can also blitz this pasta sauce with a little water in a blender to make a delicious roast veggie soup.
Free from: nut, soya
Gluten, wheat free: use suitable pasta such as buckwheat, brown rice or lentil pasta
Yeast free: use lemon juice rather than balsamic vinegar
This is a vegan recipe
- rapeseed oil
- 1/2 butternut squash (peeled)
- 2 carrots (peeled)
- 1 red pepper
- 2 medium red onions
- 2 handfuls mushrooms
- 1 tin chopped tomatoes
- 1 good 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
- 1 tin borlotti beans (drained)
- salt and black pepper (to taste)
Slice the red onions and mushrooms, and chop the rest of your veg into inch cubes.
Combine all the veg except the mushrooms and splash with 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.
Add the mushrooms to the roasting pan and continue to cook for 10 minutes or so to allow them to cook through.
Add all the sauce ingredients plus the roast veg to a pan and heat until the spinach has wilted. Taste and adjust seasoning if necessary. Serve with pasta.