Leftover veggie pasta

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.

Great

% Daily Values based on a 2,000 calorie diet

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.