I love the simplicity of this pasta dish. It’s super healthy, easy to make and the sweetness of the tomatoes really add to its delicious taste. Serve with a fresh green salad for a light, yet filling meal.
If you like more sauce on your pasta, you can add a couple of teaspoons of pesto.
Many shop-bought pestos contain parmesan cheese, so if your vegan check the ingredients carefully. When choosing your pasta, if you are vegan be careful when buying pasta as many contain egg
Looking for gluten free pasta? Try Buckwheat, rice, corn or mung bean pasta.
1. Preheat the oven to 190oC.
2. Place all the vegetables on a large baking tray. Do not peel the garlic bulb, but slice off the very top so that the cloves are just exposed. If you have a non-stick baking sheet, I recommend that you use it for this dish.
3. Drizzle everything with a little olive oil and dust over with the oregano, garlic powder, celery salt and black pepper. Make sure that everything is glistening with the oil and flavours but not drowning! Pop the fresh rosemary on top and put in the oven for about 50 minutes, checking and turning the peppers halfway through.
4. Meanwhile, organize your timings so that the pasta will be cooked at the same time as the vegetables. Dried pasta can take up to 20 minutes, whereas fresh pasta takes only 4–5 minutes, so follow the instructions on the packaging.
5. Drain the pasta very well and put in a big bowl. Add the vegetables and stir together, being careful not to break up the tomatoes. Squeeze the garlic out of its skin and add to dish.
6. Serve immediately with a fresh green salad.
I hope you give this lovely pasta dish a try! If you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Sally Bee's story of survival and recovery from three heart attacks in a week at the age of 36 is nothing short of a miracle. Sally attributes much of her remarkable survival to her delicious and achievable healthy eating plan, which she and her whole family enjoy.
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