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!
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  • 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


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


  1. Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl.
  2. Add oil and mix, lightly coating the vegetables with oil.
  3. Spread the vegetables on tray, and bake in a moderate oven, 180C, for 20 minutes.
  4. While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes.
  5. Prepare fettuccine according to packet instructions.
  6. 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.
  7. Add roasted vegetables and olive oil mixture to cooked pasta.
  8. 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

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