Monday, March 30, 2015

Roasted Veggie Pasta

                                     Roasted Veggie Pasta

Sometimes your stomach call for Veggies.. ..when mine does, I just load up my plate with all my favorite veggies and to fulfill my craving for grains I add some brown rice organic pasta. I have tried adding quinoa, sprouted wild rice even broken wheat(dalia) but always come back to my favorite. I love Pasta , so I try making healthy versions of it.

The recipe below is one I cherish the most, it is damn easy , very less clean up is required and of course deliciously healthy.

I am using Organic Brown Rice Pasta

Lets get started:

  • Veggies of your choice. I have used 14 small mushrooms ,1 large red bell pepper,1 large  onion, 4 garlic cloves. 
  • Brown rice pasta 2 cups 
  • Olive oil (2 tbsp)
  • Salt and Pepper to taste 
  • Dry parsley about 1 tbsp
  • Dry oregano 1 tbsp
  • Balsamic vinegar 2 tbsp


  • In a pot bring water to boil, add pasta, salt to taste, 1 tbsp oil ( to prevent sticking). Cook pasta as per the package instructions of the pasta you use. Set it aside.
  • Preheat the oven at 400 F.
  • Cut the veggie either in 1 inch chunks or thin slices.
  • In a bowl toss all the ingredients.
    "Hands" Toss it all up :-)

  • Place  Veggies in a single layer  on the baking tray. I line it with the aluminium foil for easy clean up.
    Place in a single layer on the baking tray for even roasting

  • Roast veggies up to 20-30 min and check if they are fully roasted. Once they are golden brown they are done.
  • Now mix pasta and roasted veggies. Serve with your favorite french bread or alone. It is Yum! 

  • You can never go wrong with roasting veggies in oven. Adding seasoning is like experimenting with different flavors. Add any seasoning as per your taste. If you want more parsley add more, more balsamic vinegar add more. Its your dish but don't overdo :-)


   Looking forward for your pasta variations. Please share.