• Christine Phillips

Roast Veggies over Pasta

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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