Veggie Pasta
1 medium butternut squash, in chunks
4 roma tomatoes, halved
1 yellow onion, in chunks
1 whole bulb of garlic
1 red pepper, in chunks
Organic Veggie Stock… about ½ -1 cup
Extra Virgin Olive Oil
Pepper
¼ cup Parmesan Cheese, optional
1 palmful of Fresh chopped basil
· Scatter all the veggies onto a large baking sheet or 2 medium baking sheets (as long as they are in a single layer)
· Drizzle a bit of Olive oil over them, sprinkle pepper and whatever other seasonings you like (garlic powder, onion powder…)
· Toss them around until they are coated
· Roast in the oven on 400 degrees for about 20-30 min or until they start to get browned and tender
· Squeeze the roasted garlic out of the bulb, and put into a food processor with the rest of the veggies and your fresh basil
· Side note: I have been known to add extra veggies at this point…. A handful of fresh spinach or kale makes it even healthier
· Pulse the processor until it is smooth… this is when I add my veggie stock, so add it until it is the consistency of a spaghetti sauce… you can also add the parm cheese if you are adding it
· Add the sauce to whatever pasta you can have… whole wheat, glutten-free, or my kids like the veggie infused pasta that you can find now!
· You can eat it like this or you can put the pasta in a baking dish and top with a sprinkle of cheese and bake it until it is bubbly
Recipe shared by Mandy Davies.
