Blushing Pasta

Serves: 6

Shopping & Ingredients List:

450g Dried Pasta*

20 Cherry Tomatoes

2 medium Red Peppers, diced

100g Onion, diced

1 whole Garlic Bulb

1 tbsp Olive Oil

1 tsp Garlic Granules

1 tsp Dried Oregano

1 tsp Salt

2-3 Rosemary Spriggs

Pepper to own taste

6-10 Fresh Basil Leaves to garnish

*use gluten free if required

Method

1. Preheat the oven to 190c (170 fan), 375f, gas mark 5. 

2. Slice the top off the garlic bulb to sightly expose the cloves. Do not peel the bulb. Add the bulb & the vegetables to a non-stick baking tray. 

3. Drizzle everything with the olive oil & sprinkle over the salt, garlic granules, oregano & pepper. Lightly toss everything & spread out on the baking sheet. Pop on the rosemary spriggs & put the tray into the oven for about 50 minutes. Turn the vegetables halfway through the cooking time.

4. Meanwhile cook the pasta according to the packet instructions. Drain & rinse the pasta. Shake off excess water. Place the pasta into a big bowl. Add the vegetables & gently stir together.

5. Squeeze the garlic cloves out of their skins & add to the pasta. Serve immediately garnished with basil leaves.

Macro info per serving

Protein
11.8g

Carbs
64.3g

Fat
3.8g

Energy
339Kcal