Roasted Vegetable Pasta

This recipe is versatile so you can use whatever you have on hand, or whatever is growing in your garden. I have made some suggestions, but feel free to experiment. If you do not have whole cloves of garlic, I have instead added jarred minced garlic to the sauce instead of the roasted garlic. You can also add cooked chicken chunks, shrimp, ham chunks or bacon crumbles, if you would like meat added.
1 eggplant or butternut squash, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks or thinly sliced carrots
1 large red onion, or 3-4 leeks, cut into bite-sized chunks
6 cloves garlic
3 Tab. olive oil
12 cherry tomatoes
1 package dry pasta
4 Tab. sour cream
2/3 cup aged cheddar cheese, grated
1 Tab. whole-grain mustard
salt & pepper

Preheat oven to 400 degrees F. Put cut up vegetables (all but the tomatoes) in a roast pan. Drizzle with two tablespoons of the oil and stir vegetables until they are coated. Roast for about 15 minutes. Add the tomatoes and add the last tablespoon of oil to coat. Roast about 10 minutes longer. Meanwhile cook the pasta according to the directions on the package, and when it is finished mix the vegetables and the cooked pasta together in a bowl. Remove the garlic cloves from the roasting pan and finely chop. Mix the garlic with the sour cream and mustard. Add to the pasta and vegetables. Sprinkle cheddar cheese. Salt and pepper to taste.
If you have any leftovers, you can add additional cheese on top and warm it in the oven until the cheese melts. Yum!

1 comment:

  1. This sounds so good. I will be making it very, very soon!


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