Let’s make a quick and very easy vegan recipe; oven roasted vegetables served with pasta!
Roasted veggies are so good, they go with almost anything. Plus they fill your kitchen with a mouthwatering aroma!
It is one of those days again- an empty looking refrigerator and nothing exciting at all in the freezer….what to dooooo...
Not a fun day to cook at all. But, look again and here I found some peppers, a few tomatoes, a couple of onions, garlic, a carrot …hmmm…and in the cupboard I found some pasta.
Gently roasting vegetables is a delicious and simple way to cook in a healthy way. The roasting process brings out all the taste and sweetness of the veggies (not to talk about the aroma!!), and the vegetables can be served in any number of ways.
I like to mix the vegetables with cooked pasta directly in the pan so that all the juices gets absorbed.
Serve this dish for example with a green crispy salad, some olives and a glass of white wine.
Image courtesy of Lachlan Hardy Sydney, Australia
Start by preheating the oven to 220 C/ 425 F and in a large oven pan mix together:
Spread the veggies out on the pan, and roast for about 10-15 minutes, stir once. The vegetables will caramelize beautifully. Now add:
Roast for another 5-10 min. Stir occasionally. Meanwhile, boil pasta to desired consistency.
When the vegetables are ready, add the drained pasta directly to the vegetables in the pan, and stir.
Serve the pasta and roasted vegetables in bowls, with some grated
hard cheese, like Parmesan or a vegan alternative on top. Or sprinkle some roasted pine nuts on top.
Hah! Ridiculously easy. Roasted vegetables with olive oil and basil are absolutely fantastic!
But you can roast almost any veggies you have at hand. Potatoes, carrots, celery, beets... try whatever you like.
Remember to have some great staples in the pantry, and you are always prepared :)