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How To make Easy Roasted Vegetable Pasta Sauce
2 Red bell peppers, sliced in
1/2 inch wide strips
3 Big onions, or 4 small
Onions 1/2 Garlic bulb
1 lb Mushrooms, cleaned and
Sliced 2 Jars ff spaghetti sauce or
Omemade equivelent 2 T Fresh basil, minced
x Pasta: Use penne,rigatoni or Some other substantial Pasta Preheat oven to 400. You will need 2 non-stick standard size baking sheets. Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down. Cut the onions into thick (1/2") slices and place on baking sheet. Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice). Bake at 400 for 30-40 minutes. The vegetables should be soft and have just a few brown spots. While the vegetables roast, slice the mushrooms and saute them in 1 T water in the bottom of a big saucepan. When they are cooked, add the 2 jars of spaghetti sauce and the basil. Warm the whole sauce through and allow to simmer until the roasted vegetables are done. Dump the roasted vegetables into the sauce and stir to separate the onion rings. Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course). Ridiculously simple, but it tastes good. From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Easy Roasted Vegetable Pasta Sauce's Videos
Roasted Veggie Pasta (perfect for weeknights!)
The BEST pasta recipe to get a ton of veggies in without even knowing. If you make this recipe leave a rating and review on the blog! RECIPE:
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vegan red pepper pasta *easy dinner idea* #youtubepartner #asmr
if you have a bell pepper, watch carefully
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Roasted Veggie Pesto Pasta
This pasta is wrapped in a silky homemade pesto and loaded with delicious roasted vegetables! Chris x
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one dish roasted tomato pasta sauce ????
Find the full roasted tomato sauce recipe here:
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Roasted Vegetable Pasta
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This roasted vegetable pasta is a great hearty and healthy weeknight meal. You'll love the roasted vegetables and garlicky sauce along with the soft and melty mozzarella balls. Use whole wheat pasta for a bit more nutrition or choose your favorite traditional pasta.
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ROASTED VEGETABLE PASTA
Serves 4-6
*Print Recipe Here*
INGREDIENTS:
10.5 ounces (151 g) Whole Wheat Rotini Pasta
3 cups eggplant
2 cups cubed zucchini
1 cup onion, chopped
2 tbsp olive oil
salt and pepper to taste
½ tsp dried basil seasoning
½ tsp dried oregano
2 cans of pure tomato sauce/tomato puree
2 garlic cloves
1 8-ounce package of fresh Mozzarella balls
1/4 cup fresh Italian parsley, chopped
METHOD:
Preheat the oven to 425F (215C).
Place the eggplant, zucchini, and onion on a sheet pan. Drizzle with the olive oil. Add the salt and pepper to taste, along with the dried basil and oregano. Toss to coat. Roast the vegetables for 25 minutes.
Meanwhile, boil the pasta according to package instructions.
In a large sauce pot, add the tomato sauce, and the garlic and simmer on low until the vegetables are done.
Once the vegetables are ready add them to the sauce. Drain the pasta and add it to the sauce along with the mozzarella balls. Spoon into pasta bowls and top with the fresh parsley.
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