Pasta With Roasted Veggies

This is literally the easiest meal to cook known to mankind; when I first turned properly vegetarian (about 12 or 13 years old) I felt bad for my Mum having to cook two separate meals just so that I could go meat-free, so I started attempting to cook for myself. The first few weeks were a festival of beans on toast, tinned soup and cereal for dinner, but when my Gran bought me a vegetarian cookbook (Vegetarian Nosh 4 students) I actually learnt quite a bit of simple cooking, and this is the first actually nutritious dish I learnt to cook for myself, and had the guts to add my own flavours and ingredients in instead of just copying the cookbook religiously.

I have exams coming up incredibly soon so I don’t have much time at the moment to focus on flavour or complex technique, and this is something that I can pretty much whack in the oven and forget about, but still leaves me feeling full. It also contains about 15 of your 5-a-day (okay… A slightΒ exaggeration) which is no bad thing.

This is just the standard recipe really, but you can add in absolutely anything you please, and when it’s time to actually sit my exams (Philosophy is 3 hours long, so I’ll need some bloody brain fuel!) I’ll probably chuck in a protein source like Quorn or tofu, just to make sure I’m getting everything I need – making baby steps to becoming healthier :)

Pasta with roasted veggies

Ingredients

50g of wholemeal pasta (I specify wholemeal here because if I use white starch I find that I’m hungry again about 30 minutes later)

Any vegetables you want – I use onions, garlic, courgette, carrot, bell peppers, tomatoes, mushrooms and sweetcorn

Cayenne pepper, salt, pepper and rosemary to sprinkle over (I’m growing some rosemary in my room now!)

A little oil or oil spray to roast

Method

  1. Preheat the oven to 180 degrees Celsius – I have to do it at 200 degrees because my uni oven is terrible
  2. Put all the ‘hard’ veggies (courgette, onion, garlic, carrot and pepper) on a baking tray, cover with oil and spices and leave to roast for a good 20 minutes
  3. Add the ‘soft’ veggies (mushrooms, tomato and sweetcorn) to the roasting vegetables, leave for another 15 minutes or so, then when there’s 10 minutes left, put the pasta on to cook.
  4. Mix together and serve.

Serves one

The vegetables going all caramelised and yummy

 

 

 

 

 

 

 

 

P.S. If you haven’t already, please follow my new twitter feed – @EmilyCooksVegan, Thanks :)

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