Chilli Vegetable Pasta
- RECIPE MAKES: 2 serves
- PREP TIME: 15 mins
- COOK TIME: 60 mins
A very easy, flavoursome pasta dish.
Preheat oven to 170C.
Chop the eggplant, capsicum and zucchini. Put onto oven proof tray, sprinkle with salt, pepper and oil and toss to coat.
Roast in oven for approx. 45-60mins until vegetables are well cooked, soft and browned.
Whilst vegetables are roasting cook the low protein pasta as per manufacturers instructions. Drain and rinse.
Combine cooked pasta, roasted vegetables, rocket and chilli oil and mix gently to combine.
Divide into 2 portions.
PROTEIN: 0.5g per serve
TOP TIP
Serve with a garnish of coriander and vegan (low protein) grated cheese if desired.
*Crispy chilli oil can be purchased from your supermarket Asian section. Please check protein content on label. Amount in recipe is a suggestion only, use more or less to taste.
- 1 small eggplant, sliced and cubed
- 1 red capsicum, deseeded and sliced lengthways into chunks
- 1 large zucchini, chopped into chunks and quartered
- 1 Tbsp olive oil
- Salt and Pepper
- 100-150g Mevalia Fusilli pasta (enough for 2 serves), or Ditali or Penne
- 35g Rocket leaves
- 1/2 tsp Crispy chilli oil (or to taste)*
- Coriander leaves, chopped, to garnish if desired
- Vegan cheese, grated, to garnish if desired (BIO cheese)
