Roast Veggies over Pasta
Quick easy week night dinner
1 packet pasta, cook as per packet instructions
You can use any type of pasta here. Remember brown or wholewheat pasta would be your healthiest option
For your Roast Veggies
You can use whatever veggies you have left in your fridge. This is a great recipe to use up all those left overs.
I used:
Roma Tomatoes, halved (you can use whole cherry tomatoes if you would prefer)
Mushrooms, halved
Red Onion, sliced
Cauliflower, cut into large florets
Broccoli, cut into large florets
A generous amount of chopped garlic
A handful of fresh Thyme
Olive oil
Salt
Pepper
Pre Heat your oven to 200 degrees
Place the sliced onions on the bottom of a roasting pan. Layer your other ingredients on top of the onions. There is no specific order here. (keep your softer veggies aside) Season your veggies with salt and pepper and add a good glug of extra virgin olive oil to the roasting pan.
Roast in the oven for 10 minutes. At this point I like to add my softer veggies or veggies that don’t need to cook for very long, so at this point I add my broccoli. Cook for a further 5 minutes or so until your veggies are cooked and starting to brown slightly.
Once cooked toss your warm veggies through your cooked pasta and enjoy.
Yours in Health,
Christine
Health Coach and Wellness Chef
xx
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