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Nutritional Info
  • 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

View full nutritional breakdown of Tasty Roast Vegetable and Tomato Pasta calories by ingredient
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Tasty Roast Vegetable and Tomato Pasta

Submitted by: PILLYWIGGIN

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

Directions

Preheat the oven to 375F, 190C, Gas Mark5
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.






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