Pasta with roasted beetroot and red pepper

Not all pasta dishes are unhealthy! For example this pasta with roasted beetroot and red pepper is not only vegan, but it’s full of vital vitamins. It’s tasty, filling, healthy and very comforting on cold winter days! I used gluten-free pasta for the recipe, but any type of pasta would work. For a vegetarian version use Parmesan or nutty cheese - I made it with vegan “cheddar”.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta of your choice
2 small beetroots
1 red pepper
2 cloves of garlic
½ tsp dried oregano
1 Tbsp olive oil
Juice of ½ lemon
2 Tbsp grated vegan cheese or parmesan
2 handful of rocket leaves
4 radishes

Method

Preheat the oven to 190°C.
Cut the beetroots into wedges, the pepper into large chunk.
Put them in a baking dish and add the garlic. Drizzle with oil and scatter with the dried oregano. Season with salt and pepper.
Bake for 20-30 minutes, until soft. Let them cool in the tin.
Meanwhile cook the pasta according to the packet’s instruction. Drain and keep warm.
When the veggies have cooled down a bit, cut them into smaller chunks and add these to the pasta, together with the cheese. Combine gently.
Pp out the garlic flesh into a bowl, add the lemon juice and the cooking jus. Add a drop of olive oil if needed. Season with salt & pepper. Combine.
Cut the radishes into rings, add to the pasta. Drizzle over the dressing, then fold in the rocket leaves.
Serve immediately.