ROASTED VEGGIES PASTA - GRILLED VEGGIES PASTA - NO SPICES PASTA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the grill (or oven) to a suitable temperature for roasting vegetables.

Chop the mushrooms, cherry tomatoes, celery, carrots, black olives, red capsicum, green capsicum, tomatoes, red onion, brown onion, and garlic into bite-sized pieces.

Place the chopped vegetables and diced bacon on a baking sheet or grill.

Drizzle olive oil over the mixture and season with salt.

Toss the ingredients to coat evenly and spread them out in a single layer.

Roast the vegetables and bacon until cooked through and slightly caramelized.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.

Reserve a cup of pasta water, then drain the spaghetti.

In a large bowl, combine the roasted vegetables and cooked spaghetti.

Add reserved pasta water a little at a time to create a light sauce.

Toss to combine and adjust seasoning if necessary.

Serve hot, garnished with chopped parsley and fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens