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.
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.
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