Description
Pasta night just got a whole lot healthier! Vegetables are roasted until caramelized and then baked with whole wheat pasta, a rich tomato sauce and a sprinkling of cheese. Very little prep required and ready in 40 minutes.
Ingredients
- 3 cups Peeled And Diced Butternut Squash
- 2 whole Red Onions, Sliced
- 2 Tablespoons Dried Sage
- 1 Tablespoon Coconut Oil
- 2 whole Red Peppers, Sliced
- 1 whole Large Zucchini, Diced
- 400 grams Whole Wheat Pasta
- 400 grams Tomato Pasta Sauce
- 10 whole Cherry Tomatoes, Chop In Half
- ½ cups Hard Cheese (parmigiano)
- ¼ cups Fresh Parsley, Chopped
Preparation
Preheat oven to 180ºC or 356ºF.
Add butternut squash, onions, sage and coconut oil to a large roasting tray and put in oven for 10 minutes. Add red peppers and zucchinis to the roasting tray, sprinkle with sea salt and pepper and put in oven for another 30 minutes.
While the vegetables are roasting, add pasta to a large pot and cover with boiling water. Cook according toinstructions on package. Drain pasta and run cold water over it so it doesn’t get dry and clump.
Once vegetables are cooked, pour pasta into the roasting tray. Add pasta sauce and stir well until everything is combined. Add cherry tomatoes to the top, sprinkle with grated cheese and put back in oven for another 10 minutes. Garnish with parsley and eat while hot.
