Roasted Vegetable Pasta
- 1 tablespoon coconut oil
- ½ butternut squash, peeled and diced (3 cups)
- 2 tablespoon dried sage
- 2 red onion, sliced
- 2 red peppers, sliced
- 1 large or two small zucchinis (courgettes), diced
- 400g Whole Wheat Pasta (I used tortiglioni)
- 1 x 400g jar of tomato, basil and garlic sauce
- 10 x cherry tomatoes, chop in half
- ¼ cup hard cheese such as parmigiano
- Chopped fresh parsley, to garnish
- Preheat oven to 180 degrees celsius or 356 Fahrenheit
- Add butternut squash, onions, sage and coconut oil to a large roasting tray and put in oven for 10 minutes
- Add red peppers and zucchinis to the roasting tray, sprinkle with sea salt and pepper and put in oven for a further 30 minutes
- While the vegetables are roasting add the pasta to a large pot and cover with boiling water. Cook as per instructions on packet
- Drain the pasta and run cold water over it so it doesn’t get dry and clump
- Once the vegetables are cooked, pour pasta into the roasting tray, add pasta sauce and stir very well until everything is combined
- Add cherry tomatoes to the top, sprinkle with grated cheese and put back in oven for a further 10 minutes
- Garnish with parsley and eat while hot
Recipe by at https://www.caseyjade.com/roasted-vegetable-pasta-bake/
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