- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.5
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 855.3 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 4.6 g
- Protein: 12.1 g
Tasty Roast Vegetable and Tomato PastaSubmitted by: PILLYWIGGIN
IntroductionA rich and tasty pasta dish that is quick and easy to prepare - you can liquidise the sauce before serving to make it fussy child friendly or leave it with a delicious chunky texture. A rich and tasty pasta dish that is quick and easy to prepare - you can liquidise the sauce before serving to make it fussy child friendly or leave it with a delicious chunky texture.
1 medium red pepper, deseeded and chopped
! medium yellow pepper, deseeded and chopped
I medium sweet onion, chopped
I courgette (zuccini) sliced
6 chestnut mushrooms, quartered
2 garlic cloves, sliced
2 tsps ground coriander
I tbsp low sodium soy sauce
1 tbsp chopped fresh herbs (coriander, chives, parsley)
300ml (1/2 pint) tomato passata
300g (uncooked weight) pasta shapes
1 vegetable stock cube
freshly ground black pepper
Place the vegetables and garlic on a non-stick shallow baking tray.
Sprinkle on the ground coriander, pepper to taste and the soy sauce.
Place in the oven and roast for 20 - 25 minutes
Cook the pasta in boiling water with the vegetable stock cube
When veg are cooked transfer thm to a pan with the passata and herbs and place over a low heat the heat through.
Drain the pasta, place in serving bowls and sppon the sauce over.
As an optional extra (not included in the nutritional figures) sprinkle with a little grated cheese before serving
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHERRY210.