Hey all! Recently I posted a pic on Instagram of a super-simple, rustic roasted vegetable pasta – in fact, I was worried it might be too simple to count as a “real” recipe. But the response was so overwhelmingly positive that I decided to share the recipe for Pasta with Rustic Roasted Vegetables!

To be honest, “simple and easy” is the name of the game right now when it comes to my cooking repertoire: I’ve been so busy with planning out my online courses that I haven’t had much time to cook. But when things get stressful, a balanced and sugar-free diet becomes even more important to me – because it’s times like these when I really need to be in top form, mentally and physically.

And that’s why I concentrate on simple, stress-free dishes when time is tight. The veggies do need 40 minutes to roast, but it’s time I can spend focused on other things (like getting in a little bit of much-needed relaxation). The sauce and pasta are ready in minutes.

The recipe is super versatile, of course, so have fun experimenting with other kinds of roasted veggies!

Here’s the recipe:

Pasta with Rustic Roasted Vegetables

Super simple, satisfying, and versatile!
Rezept drucken
Rezept drucken
servings
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 40 minutes
ZUTATEN:
  • 1 small Zucchini
  • 1 small eggplant
  • 1 bulb fennel
  • 1 red bell pepper
  • 250 g cherry tomatoes
  • 4 tbsp olive oil*
  • rosemary*
  • thyme*
  • Oregano*
  • salt*
  • pepper*
  • 250 g Spaghetti
  • 1 onion
  • 2 garlic cloves
  • 1 red chili pepper
  • 1 can crushed tomatoes
  • 1/4 tsp sweet paprika*
ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat).
  2. Wash zucchini, eggplant, fennel, and paprika, remove ends, and chop into bite-sized pieces. In a large bowl, combine vegetables with cherry tomatoes and 2 tablespoons olive oil. Add rosemary, thyme, and oregano and season with salt and pepper.
  3. Spread vegetables out over a baking tray lined with baking paper and roast for 40 minutes (middle oven rack), turning halfway through.
  4. Cook spaghetti according to package instructions.
  5. Make the tomato sauce: peel onion and garlic and chop into small pieces. Wash chili pepper, remove seeds, and cut into small pieces. Heat remaining olive oil (2 tbsp.) in a pan and sauté onion, garlic and chili. Deglaze with crushed canned tomatoes and simmer briefly. Season with paprika powder, salt, and pepper.
  6. Divide spaghetti, sauce, and roasted vegetables onto two plates and serve!
 
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Have  fun  and enjoy! :-)

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