Roasted Veggie Pasta
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 200g / 7 oz asparagus
- 200g /7 oz baby broccoli
- 150g / 5 oz cherry tomatoes
- 2 tablespoon olive oil
- 2 teaspoon dried oregano
- 400g / 14 oz dried pasta
Method
- Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
- Divide the vegetables between two baking trays or dishes and roast in a 200c / 400f oven for 15 minutes, stirring once.
- Meanwhile cook the pasta according to package instructions. Drain and then mix with the cooked roasted vegetables.
- Serve immediately or store in an airtight container in the fridge for up to 2 days.