Roasted Vegetable Pasta
Serves 210 mins prep20 mins cook
A delicious way to use leftover vegetables by roasting them and mixing them with pasta and cream cheese for a quick meal after a busy day. This recipe uses red peppers, courgette ribbons, beetroot slices, and red onion, all roasted to perfection and combined with creamy sauce and pasta.
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What you need
Instructions
1: Preheat the oven to 180 degrees Celsius. 2: Slice the leftover vegetables (red peppers, courgette, beetroot, and red onion) and garlic cloves. 3: Place the vegetables and garlic on a roasting tray. Season with salt, pepper, and drizzle with olive oil. 4: Roast the vegetables for 15-20 minutes or until softened and browning. 5: Meanwhile, boil the pasta in salted water until al dente, reserving some pasta water. 6: In a blender, combine roasted vegetables, cream cheese, nutritional yeast, and a ladle of starchy pasta water. Blend until creamy and smooth. 7: Check for seasoning and add lemon zest if desired. 8: Finish cooking the pasta in the sauce, mixing well. 9: Top with cheese, fresh basil leaves, and garlic chili oil before serving.View original recipe