Pasta with Roast Vegetables and Pecans©
Steer away from unhealthy comfort food and enjoy this delicious mix of roast vegetables, pecan nuts and pasta with a hint of garlic and basil. A fantastic way to boost your vegetable intake!
Details
- Serves 8
- 12 Ingredients
- 10 Minutes Prep
- 30 Minutes Cook
- Medium
Nutrition per serve
- Energy 1340kJ
- Protein 8g
- Fat (total) 12g
- - Saturated Fat 1g
- Carbohydrate (total) 41g
- Fibre 6g
- Sodium 100mg
Ingredients
2 red onions, cut into eighths
1 punnet cherry tomatoes
4 baby eggplant, sliced lengthways
10 Dutch carrots, peeled
4 cloves garlic, skin on
1 tablespoon olive oil
100g pecan nuts, chopped
400g fettuccine
2 tablespoons olive oil, extra
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup fresh basil leaves, torn
Method
- Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl.
- Add oil and mix, lightly coating the vegetables with oil.
- Spread the vegetables on tray, and bake in a moderate oven, 180C, for 20 minutes.
- While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes.
- Prepare fettuccine according to packet instructions.
- In a small bowl, combine olive oil, lemon juice and salt. Remove vegetables from the oven and squeeze the garlic out of its skin into the oil mixture. Mash with a fork.
- Add roasted vegetables and olive oil mixture to cooked pasta.
- Serve sprinkled with roasted pecan nuts and basil.
Dietitian Notes / Recipe Tips
If you don’t have baby eggplant or Dutch carrots, just use the regular variety. One medium eggplant and four regular carrots will substitute nicely.
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Provider Acknowledgement
Recipe and image kindly provided by Sanitarium Health & Wellbeing Company
