Roasted vegetables with pasta
Roasted veggies are so versatile and delicious as part of a vegetarian meal. The beans add protein to make a wholesome, balanced mid-week supper. Or leave out the pasta and beans and serve veggies as a side dish with chicken or fish.
Ready in
1 hour 15 minsServing size
Serves 6Ingredients
- 1 medium (750 g) butternut, cubed
- 4-5 baby marrows, thickly sliced
- 250 g mushrooms, quartered (optional)
- 1 onion, thickly sliced
- 1 tomato, cut in wedges
- 3 tbsp (45 ml) grape vinegar
- 2 tsp (10 ml) sugar
- 1 tbsp (15 ml) sunflower oil
- 2 tsp (10 ml) dried origanum or rosemary
- lemon juice and black pepper to taste
- 1 x 410 g tin butter beans, drained
- 300 g ribbon noodles or any pasta of your choice
- ½ tsp (2,5 ml) salt
- 2 tbsp (30 ml) chopped fresh origanum or parsley
Method
- Preheat oven to 180 °C. Place veggies in a single layer in an oven dish.
- Mix vinegar, sugar, half the oil, dried herbs and season with lemon juice and pepper.
- Pour vinegar mixture over veggies and toss until well coated. Roast for 30-45 minutes or until the veggies are cooked. Stir in the beans to warm through. Keep warm.
- Meanwhile, bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well. Stir in remaining oil.
- Mix veggies and beans with warm pasta and sprinkle with fresh herbs.
Tips
- Fry veggies in the vinegar mixture in a large pan. Reduce heat and simmer with a lid for 30 minutes or until the veggies are cooked. Stir in beans and pasta as above.
- Sunflower seeds are delicious sprinkled over the veggies.
- Vegetarian lasagne: Layer these veggies with a white sauce and lasagne sheets or the noodles. Bake for 30 minutes or until golden brown.
How to roast vegetables
Roasted veggies - 3 ways
These roasted vegetables are so versatile and can be used in many different ways. Enjoy as a side dish with fish or meat, as a vegetarian meal or top with an egg for a wholesome breakfast.
This recipe is from Cooking from the heart, 1st edition
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