Tasty Roast Vegetable and Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium red pepper, deseeded and chopped! medium yellow pepper, deseeded and choppedI medium sweet onion, choppedI courgette (zuccini) sliced6 chestnut mushrooms, quartered2 garlic cloves, sliced2 tsps ground corianderI tbsp low sodium soy sauce1 tbsp chopped fresh herbs (coriander, chives, parsley)300ml (1/2 pint) tomato passata300g (uncooked weight) pasta shapes1 vegetable stock cubefreshly ground black pepper
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.
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.
Nutritional Info 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
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