Batched Pasta with Roast Vegetable Pasta Sauce

Name: Batched Pasta with Roast Vegetable Pasta Sauce
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

by Lisa Guy August 17, 2023

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.

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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.