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
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
1 jar tomato sauce (I recommend Le Conserve Della Nonna - picture below)
1 tbsp mixed herbs
1/2 cup cashews
Boil cashews for 15 minutes and set aside
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.
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
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
Add sauce to pan along with the rest of the tomato sauce. Add the veg and stir.
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