Roasted Vegetable Pasta
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 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
Directions
  1. Preheat oven to 180 degrees celsius or 356 Fahrenheit
  2. Add butternut squash, onions, sage and coconut oil to a large roasting tray and put in oven for 10 minutes
  3. Add red peppers and zucchinis to the roasting tray, sprinkle with sea salt and pepper and put in oven for a further 30 minutes
  4. While the vegetables are roasting add the pasta to a large pot and cover with boiling water. Cook as per instructions on packet
  5. Drain the pasta and run cold water over it so it doesn’t get dry and clump
  6. Once the vegetables are cooked, pour pasta into the roasting tray, add pasta sauce and stir very well until everything is combined
  7. Add cherry tomatoes to the top, sprinkle with grated cheese and put back in oven for a further 10 minutes
  8. Garnish with parsley and eat while hot
Recipe by at https://www.caseyjade.com/roasted-vegetable-pasta-bake/