Pasta with roasted vegetables
Health benefits:
- Contains Vitamins B1, B2 & B6
- Helps to aid digestion
Serves 4
Preparation & cooking time 25 mins
Ingredients
- 500g of wheat & gluten free pasta
- 300g of cherry or plum tomatoes
- 200g of courgettes
- 125g of asparagus
- 250g of button cup or chestnut mushrooms
- 2 red onion
- Salt and pepper
- Olive oil
- 7g dried oregano
- 31g of fresh parsley
Method
- Preheat the oven to 175c
- Peel and cut the onions
- Chop the tomatoes in half
- Chop the courgettes into small chunks
- Chop the mushrooms in half
- Cut the hard ends off the asparagus (bottom end)
- Place all the vegetables into a roasting / baking tray
- Season lightly with salt and pepper
- Add all the dried oregano
- Add 3 tbsp of olive oil and mix everything together, trying to coat all of the vegetables with the oil and oregano
- Place the vegetables into the oven and roast for around 15 to 20 mins / until cooked
- While the vegetables are cooking, fill a large saucepan with water and add half a tbsp of salt and 1 tbsp of olive oil
- Bring it to the boil and then add the pasta and stir it slightly to prevent it from sticking, reduce the heat to a medium heat and cook according to the time specified on the packet.
- Once everything is cooked place the pasta into the baking tray and mix everything together
- Serve with chopped fresh parsley on top
- Vegan
- Vegetarian
- Wheat-free
- Gluten-free
- Dairy-free