Roasted Vegetable Pasta
- 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
- 1/2 cups Hard Cheese (parmigiano)
- 1/4 cups Fresh Parsley, Chopped
- Preheat oven to 180 degrees C or 356 degrees F.
- 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 doesnt 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.
butternut squash, red onions, coconut oil, red peppers, zucchini, whole wheat pasta, tomato pasta sauce, tomatoes, hard cheese, fresh parsley
Taken from tastykitchen.com/recipes/main-courses/roasted-vegetable-pasta/ (may not work)