Roasted vege parmigiana pasta
Time to make: 55 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 250g orange kumarasweet-potatoX, peeled, chopped
- 1 red onion, sliced
- 1 red capsicum, cubed
- 1 green capsicum, cubed
- 2 courgetteszucchini, summer squashX, halved, sliced
- 2 tablespoons olive oil
- 350g chunky dried pasta such as rigatoni
- 400g parmesan-flavoured tomato pasta sauce
- 1 cup (250g) artichoke hearts, chopped
- 1/3 cup walnuts
- 3 tablespoons torn fresh basil
Total fat 13g
Saturated fat 2g
Dietary fibre 6g
1 Preheat oven to 200°C. Place all vegetables except artichokes in a large ovenproof dish. Add oil and toss. Cook for 25 minutes. Meanwhile, cook pasta following packet directions.
2 Strain cooked pasta leaving 4 tablespoons cooking water with pasta. Add sauce to pan and toss to coat pasta.
3 Place pasta mix in a large ovenproof dish or individual dishes (see tip). Once vegetables are cooked, add to pasta with artichokes and walnuts. Toss lightly then bake in oven for 15 minutes. Sprinkle with basil and serve with freshly ground black pepper.
Serve with Warm winter salad (see tip).
Make it gluten free: Use gluten-free pasta and pasta sauce.
Warm winter salad
This yummy salad goes well with pasta dishes.
Grate red cabbage, white cabbage and carrot. Thinly slice spring onions. Toss together in a frying pan with a little olive oil. Heat for a few minutes then add baby spinach and cook for a few more minutes. Drizzle with avocado oil and serve with a pasta bake.
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