Roasted Vegetable Pasta
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (8)

Roasted Vegetable Pasta

NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 27%
CARBS 129G74% OF CAL
14G FIBER55G OTHER60G TOTAL SUGAR
FAT 13G17% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fettuccine coated in a rich, oven-roasted vegetable sauce with tomatoes, peppers, mushrooms, and zucchini. Flavorful and satisfying for dinner.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 20 cherry tomatoes (sliced in half)
  • 1 red bell pepper (chopped into chunky pieces)
  • 1 yellow bell pepper (chopped into chunky pieces)
  • 12 button mushrooms (sliced in half (I like chestnut mushrooms))
  • 1 medium courgette (zucchini) (chopped into chunky pieces)
  • 1 large red onion (peeled and sliced into 8 wedges)
  • 2 cloves garlic (peeled and minced)
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tbsp tomato puree (paste in the US)
  • 240 ml (1 cup) hot vegetable stock
  • 1 tsp vegetarian Worcester sauce ((or regular Worcestershire sauce for non-vegetarian))
  • 1 tbsp cornflour (mixed with 3 tbsp cold water, to form a slurry, (cornstarch in USA))
  • 2 tbsp crème fraiche
  • 300 g (10.5 oz) fresh tagliatelle (or swap with your favourite fresh pasta)
  • 20 baby basil leaves
  • 4 tbsp shaved vegetarian Italian-style hard cheese ((or parmesan for non- vegetarian))
  • large pinch black pepper
PREP
10M
SODIUM
919MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.