Roasted Veg Penne

I was pleasantly surprised by how tasty this was seeing as it’s ‘only pasta’.

Time to make from scratch: 40 minutes

Serves: 4

Equipment: roasting tray, silicone mat or baking parchment, blender (Nutribullet), saucepan, oven 230 degrees


  • 2 tbsp coconut oil

  • 1/2 onion, finely diced

  • 1 large courgette, diced

  • 1 large red pepper, diced

  • 250g button mushrooms, diced

  • 3 garlic cloves, roughly chopped

  • 250g penne

  • 1 jar tomato sauce (I recommend Le Conserve Della Nonna - picture below)

  • 1 tbsp mixed herbs

  • 1/2 cup cashews


  1. Boil cashews for 15 minutes and set aside

  2. Add diced veg to roasting tin (on top of the silicone mat). Drizzle with oil and mix to coat. Spread the veg out to give them space. Bake 20 minutes.

  3. Cook the pasta as per packet instructions. Keep a 1/4 cup of the cooked pasta water and then drain. Put the pasta back in the saucepan

  4. Drain the cashews and put in blender with 1 cup of the tomato sauce and the 1/4 cup of pasta water. Blend till smooth

  5. Add sauce to pan along with the rest of the tomato sauce. Add the veg and stir.

  6. Serve

Cooking notes:

  • You can make this and serve later if needed. Just add the pasta to a baking dish and warm through before serving

Adapted from a recipe originally from Making Thyme for Health

Carrot, coconut & ginger soup

Carrot, coconut & ginger soup

I can recommend this sauce. Fantastico

I can recommend this sauce. Fantastico