So Easy To Make And So Delicious ~ ๐„๐ฅ๐›๐จ๐ฐ ๐

so easy to make and so delicious display image  34b3d0c1

So easy to make and so delicious ~ ๐„๐ฅ๐›๐จ๐ฐ ๐๐š๐ฌ๐ญ๐š ๐ฐ๐ข๐ญ๐ก ๐‘๐จ๐š๐ฌ๐ญ๐ž๐ ๐‘๐ž๐ ๐๐ž๐ฉ๐ฉ๐ž๐ซ ๐š๐ง๐ ๐๐ฎ๐ญ๐ญ๐ž๐ซ๐ง๐ฎ๐ญ ๐’๐ช๐ฎ๐š๐ฌ๐ก. Enjoy! ๐Ÿ‘Œ

Ingredients:
– 1 large butternut squash, peeled, trimmed, seeds removed and cut into small cubes
– 2 red sweet peppers, cut into small pieces
– 1/3 cup plus 2 Tsp olive oil
– Salt and pepper to taste
– 1 Lb brown rice elbow pasta, cooked al dente
– Sauce: 1/3 cup olive oil; 2 pressed garlic cloves; 3 Tsp champagne vinegar; 1 tsp Aleppo pepper; 1/2 cup chopped cilantro.

Directions:
– Preheat oven to 400F.
– In a large bowl, combine cut butternut squash and red peppers. Sprinkle with 2 Tsp of olive oil and add salt and pepper to taste. Mix.
– Lay the vegetables onto a large baking sheet lined with parchment paper.
– Roast for about 30 min, rotating and shaking the sheet halfway through.
– In the meantime, cook the pasta, drain, and then place it into a large bowl.
– In a small bowl, whisk all the sauce ingredients.
– Add roasted vegetables to pasta and pour the sauce on top. Mix and let sit for about 5 min before serving, letting the flavor to develop a little bit.

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