vegan · vegetarian

Roast ‘n’ fried veggie pasta

Quick weekday meal

285kcal  happyfacenobackground happyfacenobackground  VE

Flavours: 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp chilli flakes, 1 crushed garlic clove, sprinkle of paprika, S/P

Bulk: 1 pepper (or a mix of different colours), 150g broccoli, 80g penne pasta, 1 medium courgette

Jazzy: roast and add some fancier veg

Lets cook: Preheat the oven to 220oc. Cut the veggies into bite size pieces and coat with the oil, balsamic and S/P. Roast for 15 minutes to soften veg. Stir-fry the veg on a medium heat once it’s roasted to make it extra juicier and boil the pasta. Once the pasta is done, toss everything together and top with a sprinkle of paprika  cutefacenobackground

Roast 'n' fried veggie pasta 1

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