Intro Post

I am creating an everyday eats, gluten free, vegan recipe sharing blog. Full of satisfying dishes that don't take forever to prepare or leave you feeling hungry later for anything but tasty leftovers.

Here is a taste:

Roasted Vegetable Pasta with Parsley & Lemon

PREP TIME: 15 MINUTES
COOK TIME: APPROX 45 MINUTES

Quick forward: this dish can appear complex but its based on a three part concept: rustic tomato sauce, roasted veggie fillings and brightening garnishes. It can have many variations but I will post the recipe from what is pictured with a few variations in the closing.

Ingredients:

Roasted Veg filling:
4-6 mushrooms, halved & sliced
1 cup of butternut squash, cubed*
1/2 large red pepper, 1 inch strips
1/4 of a zucchini, half moon slices
1/4 of medium red onion, halved
1 frozen Gardein veggie burger, cubed*
Drizzle of cooking oil
Note* these will extend your roasting time, skip in a hurry & save 10-15 mins cooking time

Sauce:
1 pint/container of Cherry tomatoes
2-3 large garlic cloves, rough chopped
2 pinches of salt
Drizzle of cooking oil

Pasta:
1 box of pasta of choice (rotini or bowtie are great)
Olive oil or butter substitute
Fresh cracked pepper to taste
1 small bunch of flat leaf parsley
1/2 a juiced lemon

Method:

1. Set oven to 425 degrees & a pot of salted water on burner for pasta to boil.
2. On a baking sheet, place veggie filling in sections & drizzle with oil & salt. Place in oven 30-40 minutes, flipping contents half way if needed.
3. Place sauce ingredients in a medium/small baking dish. A pie plate or cast iron pan is great for this, the edges & close quarters stop the tomatos from dehydrating making a sauce. Place on or near upper rack of oven. The tops should roast slightly, careful not to burn. Approx 20-30 minutes.
4. When veg is half done, cook pasta to box directions. Chop parsley. Mix olive oil/butter sub with parsley & pepper with hot drain & rinsed pasta. I do this right in the colander.
5. In bottom of cooking pot mix sauce & veg. Stir in pasta mix & lemon.

Enjoy :)

This also makes an excellent & unique pasta salad, just cool all parts before mixing and refrigerate for 4-5 hours before serving. A balsamic reduction is a great addition.

For a Tex Mex spin, add fajita seasoning and corn to roasting mix and swap the parsley & lemon for cilantro and lime.

I very seldom use my oven because they take time and we all have busy lives but I promise this one is worth it.