Roasted Vegetable Pasta With Zucchini, Eggplants, Red Bell P

Roasted vegetable pasta with zucchini, eggplants, red bell peppers and tomatoes by @lea.bowls.your.mind⁠

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Ingredients For 500g spaghetti⁠

Oven baked vegetables⁠
1 small eggplant, diced⁠
1 zucchini, diced⁠
1 red pepper, diced⁠
2 hands full of vine tomatoes⁠
3-4 tbsp oil Salt, pepper, paprika sweet, dried rosemary, parsley, thyme, oregano and a pinch of cinnamon⁠

For the sauce⁠
1 garlic clove, chopped⁠
400g tomato sauce⁠
4 tbsp oil Salt, pepper, chilli, paprika sweet, dried basil, rosemary and thyme⁠

Directions⁠
1. Preheat oven at 180 degrees.⁠
2. Put the diced vegetables into a bowl, add 4 tbsp of oil, mix and then add the spices and mix well again.⁠
3. Put the vegetables into a suitable shape and bake for 35-40 minutes. 4.Slightly fry the garlic in a saucepan with a little oil, add the tomatoes, add 4 tablespoons of oil and season with salt, pepper, chili, paprika, rosemary and thyme.⁠
5. Simmer for 20 minutes at medium heat.⁠
6. Then cook the spaghetti and then put it under the tomato sauce.⁠
7.Once the vegetables are ready, put the spaghetti in a plate and top with the still hot vegetables from the oven.⁠

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