Recipe: Lentil pasta with roasted vegetables
Pasta is such an easy weekday meal when time is limited and it can also be a great vehicle for lots of vegetables and other goodness.
To balance out the usual carb heaviness of a pasta dish try a pasta made with lentils or pea. It’s tasty and higher in protein which helps to avoid blood sugar spikes.
Here it is teamed up with a classic Italian tomato sauce and roast veggies for a quick, healthy and delicious meal.
I have used courgette, pepper and cherry tomatoes, but feel free to use other types of vegetables that roast well such as aubergine or mushrooms.
Sauce serves 3-4 (keep the extra for another meal if cooking for 1-2)
Ingredients
75g pasta per person (I used red lentil pasta)
1 red onion chopped
2 cloves garlic chopped or minced
1 courgette
1 red pepper
12 cherry tomatoes
400g tinned tomatoes
Extra virgin olive oil
Dried oregano (a pinch)
Basil (optional to serve)
Pine nuts (optional to serve)
Parmesan/pecorino cheese (optional to serve)
Method
Preheat the oven to 180.
Chop the courgette and red pepper into bite-sized chunks and place in a baking tray. Add in the cherry tomatoes whole, drizzle with extra virgin olive oil and bake for 20-25 minutes.
Sauté the onion in a large pan for five minutes until soft, then add the garlic and oregano for another two minutes.
Add in the chopped tomatoes, mix well together and simmer for 10-15 minutes, adding a little water if the sauce becomes too thick.
Meanwhile cook the pasta according to instructions
Add drained pasta and roasted vegetables to the sauce and mix well
Top with some torn basil leaves, pine nuts and parmesan or pecorino cheese.