Autumn Roasted Vegetable Pasta

by Heather Earl

This is an ingeniously clever short cut meal trick that I just stumbled on. I know I say Pasta is not really a healthy option but I also know that cooking for a family night after night is hard and I make a few concessions. I keep Organic Pasta in my cupboard for those can’t manage to cook a real meal nights and try to toss it with lots of Veggies and Greens to counteract the not so nutritious nature of Pasta. This Autumn Roasted Vegetable Pasta meets all that criteria AND gets bonus points because you can eat it hot or cold for lunch boxes. I discovered how good it is cold because I had to eat before the kids and had to hurry off to school open house.  I tossed together leftover Fall Roasted Vegetables, Pasta, Spinach, Fresh Herbs and just a bit of Fresh Ricotta with Roasted Tomatoes had it almost ready to go into the oven and realized I wasn’t going to be able to wait until it came out to eat it so I splashed on some Olive Oil and Balsamic Vinegar and it was so good cold I contemplated not cooking it at all. But I did top it with Pasta Sauce and popped it in the oven. The hot version was very, very good too. Hot or cold this is a fast, go to weeknight dinner option. Toss in some roasted Chicken or Veggie Sausage if you like.

Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Any kind of Roasted Veg works great. Add cooked chicken, veggie sausages or pepperoni.

INGREDIENTS
  • 1 bag Organic Penne Pasta, cooked al dente (boil about 9 minutes), drained
  • 4 cups Fall Roasted Vegetables
  • 2 cups fresh Tomatoes (cherry or other tomatoes, chopped)
  • 3 cups Organic Pasta Sauce (I use Seeds of Change or Muir Glen)
  • 2 big handfuls Fresh Spinach, washed
  • 1 handful fresh Basil leaves
  • 1 ball fresh Mozzarella
INSTRUCTIONS
  1. Heat Oven to 424f or 210c
  2. Put the Tomatoes on a lightly Olived Oiled baking tray and pop into the oven to roast while you cook the pasta
  3. Lightly oil a large casserole dish
  4. Layer the Pasta, Spinach, Sauce, Basil ½ the Vegetables and a few chunks of cheese
  5. Top with the remaining ingredients
  6. Bake 30-40 minutes until it is hot a bubbling

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