Leftover veggie pasta

Name: Leftover veggie pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 100g baby spinach; - 1/2 red capsicum, sliced; - 200g cherry, grape or medley tomatoes; - 1 large carrot, diced into 2cm thick chunks; - 1/4 butternut pumpkin (1/2 a sweet potato would also work); - 1 bulb of garlic, 0.5cm chopped off the top to expose top of cloves; - 2 tbsp olive oil; - 1/2 cup cashews, soaked in hot water for 10 minutes and drained; - 1/4 cup nutritional yeast; - 1/4 cup tomato paste; - 1 cup vegetable broth (plus more if needed); - 500g choice of pasta

6 steps

Prep:10minCook:40min

Use up old veggies with this leftover veggie pasta !! 🍅🥕🧄🫑 Don’t be frightened by the colour of this pasta because the taste is deeeeeelicious! Roasting the vegetables gives them so much flavour and the cashews and nutritional yeast add a bulk of creaminess. Fighting food waste one pasta dish at a time, yippeeee.

Updated at: Mon, 26 Aug 2024 09:42:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories583.2 kcal (29%)

Total Fat14.2 g (20%)

Carbs94.1 g (36%)

Sugars8.1 g (9%)

Protein21.3 g (43%)

Sodium199 mg (10%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

100gbaby spinach

0.5red capsicum

sliced

200gcherry tomatoes

or medley

1carrot

large, diced into 2cm thick chunks

0.25butternut pumpkin

1/2 a sweet potato would also work

1 bulbgarlic

0.5cm chopped off the top to expose top of cloves

2 Tbspolive oil

½ cupcashews

soaked in hot water for 10 minutes and drained

0.25 CupNutritional Yeast

¼ cuptomato paste

1 cupvegetable broth

plus more if needed

500gpasta

Instructions

Step 1

Preheat oven to 200°C.

Step 2

Place spinach into a glass baking tray and drizzle over 1/2 a tbsp of olive oil. Season with salt and pepper and massage in with your hands.

Step 3

Top with the bulb of garlic, tomatoes and chopped capsicum, carrot and butternut pumpkin. Drizzle over the remaining 1 & 1/2 tbsp of olive oil, season and mix with your hands. Roast in the oven for 40 minutes, or until veggies are tender and slightly charred.

Step 4

Meanwhile, boil a pot of water. Add choice of pasta and cook until al dente. Drain and set aside.

Step 5

Add the roasted veggies to a blender (removing garlic and pumpkin skin) with the cashews, nutritional yeast, tomato paste, and vegetable broth. Blend until smooth, adding a touch of water if needed to thin.

Step 6

Mix with cooked pasta. Serve and optionally garnish with vegan parmesan.