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Batched Pasta with Roast Vegetable Pasta Sauce

Meal Ideas:

  • Spoon pasta into a baking tray, add spoonfuls of pesto, top with grated cheese and bake for 15 mins until golden. Top with fresh basil to serve.
  • Add leftover roast chicken or lamb to pasta and top with roasted pine nuts. Serve with a green salad.
  • Spoon pasta into a baking tray and top with cooked chicken breasts, extra pasta sauce, cheese and bake for 15 mins or until cheese has melted.
  • Toss through chickpeas and top with a handful of rocket, toasted pine nuts and crumbled goat’s cheese.
  • Toss through baby spinach, add pan-fried salmon or sliced quality beef or veggie sausage and top with feta.

 

Batched Pasta with Roast Vegetable Pasta Sauce

By: Lisa Guy

This tasty roast vegetable pasta sauce is jam-packed with important nutrients and protective antioxidants. It’s very versatile and will add plenty of flavour and nutritional goodness to a variety of meals.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 700g gluten-free pasta spirals or penne
  • 2 carrots, chopped
  • 2 zucchini, chopped
  • 2 red capsicums, chopped
  • 1 large onion, chopped
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 700g bottle passata or pasta sauce
  • 1 heaped tsp Italian herbs
  • ½ tsp red chilli flakes, optional
  • Sea salt & pepper

Method


  • Preheat oven to 220°C. Line 2 baking trays with baking paper.
  • In a bowl, mix chopped vegetables and peeled garlic cloves with olive oil and season with sea salt.
  • In a bowl, mix chopped vegetables and peeled garlic cloves with olive oil and season with sea salt.
  • Add vegetables to a food processor and blitz with passata, Italian herbs, chilli flakes, salt and pepper until consistency is smooth.
  • Cook the pasta according to the packet instructions and then toss through the pasta sauce.
  • Allow pasta to cool before storing in airtight containers in the fridge or freezer for meals during the week.
  • Tip: Cook half the amount of pasta and freeze the leftover sauce to use as a nutritious pizza base, toss it through zucchini noodles or serve with grilled cheese, shakshuka or chilli beans.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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