Easy Roasted Vegetable Pasta - Slimming Style
Easy delicious vegetarian & healthy pasta supper, bursting with intense flavours
Servings 2
Calories 435kcal
Ingredients
- 1 Red Onion peeled and cut into eights
- 5 baby peppers all colours, halved, trim the top and remove seeds
- 2 Large portobello mushrooms peeled and quartered
- 1 Clove Garlic peeled and finely chopped
- 12 Cherry tomatoes whole
- Fry lite Salt & Black Pepper
- 150 g Dried Macaroni or another pasta shape
- 4 Tablespoons Pasta Water
- 3 Low Fat Baby-bells grated
- 2 Teaspoon Tomato Puree
- Hand full torn basil lots
Instructions
- Preheat the oven to 200C/400F/Gas6
- Take a medium sized oven proof dish and spray with fry lite
- Add your onions, peppers, mushrooms, cherry tomatoes and garlic and spray the top with fry lite
- Season with salt and black pepper
- Pop in the oven and bake for 25 minutes
- In the meantime boil you pasta according to on pack instructions, then drain (reserve some pasta water) and pop on one side
- Remove your vegetables from the oven, they should be soft and lightly browned
- Add 4 tablespoon of your pasta water and your tomato puree to the roasted vegetables - and stir
- Then tip in your cooked pasta and stir again
- Finally add your torn basil leaves and your grated cheese and pop back in the oven for a further 10 minutes (reserve a few basil leaves for the top once baked)
- Remove and serve, add extra fresh basil leaves too!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Calories: 435kcal | Carbohydrates: 75g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 140mg | Potassium: 994mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2776IU | Vitamin C: 118mg | Calcium: 455mg | Iron: 3mg