Friday, November 9, 2012

Roasted Veggie Pasta

This was so easy to make.  I just chopped up some veggies I had leftover from the week, drizzled with olive oil, sprinkled with salt, pepper and thyme, and roasted while the pasta cooked.  Very yummy, and the kids loved it.

Preheat your oven to 200 C (400 F).  I chopped an eggplant, 3 tomatoes, and an onion, but use what you have.  Also, add a few pealed cloves of garlic.  Toss with olive oil, salt, pepper, and thyme.  Spread out on a baking sheet, and roast for about 20 minutes until they are all carmelized and yummy looking... like this.

Pick out the garlic and smash with a bit of salt until it forms a paste.

Meanwhile, cook your pasta in salted water until al dente.  I used whole wheat spaghetti for extra nutrition.  Drain, and toss with veggies and garlic paste.  Top with nutritional yeast.  

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