This has to be the ultimate Easy Healthy Pasta Recipe! There is no dicing of onions and garlic involved, yes you heard me correctly. You won’t be tearing up in the kitchen when making this recipe and rest assured you’ll still get to enjoy a yummy dish that definitely doesn’t skimp on flavour.
Ingredients For Easy Healthy Pasta Recipe
You’ll need all the ingredients pictured below plus any dried pasta of your choice, parmesan, seasoning (I went for chilli flakes, salt and pepper) and a splash of double cream! The pasta I went for was a mini rigatoni style shape and I bought it at Sainsburys. It’s called Mezzi Rigatoni which translates to mini rigatoni!
Method By Easy Healthy Pasta Recipe
Here is the full method for my easy pasta recipe, it requires the use of either a food processor or blender so almost all the work is done for you!
- Preheat the oven to 180°
- The most minimal vegetable prep: peel your shallots, deseed your peppers and cut the top of of your garlic bulb off so that the cloves are exposed (see the picture above if you’re confused!)
- Simply throw your peeled shallots, de-seeded peppers, 1 whole garlic bulb and a punnet of cherry tomatoes into your baking tray. Drizzle on the rapeseed oil and season with chilli flakes and flakey salt.
- Pop in the oven to roast for about 40-50 minutes
- Remove from the oven and allow to cool for 20 minutes. Whilst the veg is cooling, cook your pasta according to the packet instructions and reserve half a cup of pasta water to use later.
- Add all your roasted veg, apart from the garlic, into a food processor/blender. Squeeze the garlic cloves out of the garlic head and into the food processor.
- Now it’s time to add the fresh basil, cream and parmesan. Blend until smooth and you’ve got your pasta sauce.
- Transfer your pasta sauce into a pan and heat on medium low heat for 3-4 minutes. Make sure you taste the sauce at this point and season to taste again!
- Once heated, add your cooked pasta to your sauce, a splash of pasta water to thin out the sauce if its too thick and stir well.
- Serve immediately and top with grated parmesan, chilli flakes (optional) and fresh basil.
Why even roast the vegetables?
Now some fo you may be wondering ‘why even bother roasting the vegetables?’ and the answer to that question is FOR FLAVOUR. Roasting your vegetables beforehand allows their flavour to intensify and the result is a beautifully pasta sauce. Believe me, it’s worth it. The key to getting a good roast on your veggies is using a generous amount of rapeseed oil. It has a high smoke point which means the oil won’t burn when cooking at high temperatures plus it’s flavour is a great addition to the sauce!
What your roasted vegetables should look like…
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Video Tutorial
Easy Pasta recipe
Ingredients
- 3 red peppers
- 500 g cherry tomatoes
- 1 garlic bulb
- 3 shallots
- 3 tbsp rapeseed oil
- 2 tsp chili flakes
- salt to taste
- 50 ml double cream
- 50 g parmesan grated or whole
- handful of basil
Instructions
- Preheat the oven to 180°
- Peel your shallots, deseed your peppers and cut the top of of your garlic bulb off so that the cloves are exposed (see the picture on my blog post if you're confused!)
- Place your peeled shallots, de-seeded peppers, 1 whole garlic bulb and a punnet of cherry tomatoes into your baking tray. Drizzle on the oil and season with salt and chilli flakes. Rub the oil and seasoning into the nbvegw with your hands and then pop in the oven to bake for 40-50 minutes.
- Remove from the oven and allow to cool for 20 minutes. Whilst the veg is cooling, cook your pasta according to the packet instructions and reserve half a cup of pasta water to use later.
- Add all your roasted veg, apart from the garlic, into a food processor/blender. Squeeze the garlic cloves out of the garlic head and into the food processor. Now it's time to add the fresh basil, cream and parmesan. Blend until smooth and you've got your pasta sauce.
- Transfer your pasta sauce into a pan and heat on medium low heat for 3-4 minutes. Make sure you taste the sauce at this point and season to taste again!
- Once heated, add your cooked pasta to your sauce, a splash of pasta water to thin out the sauce if its too thick and stir well.
- Serve immediately and top with grated parmesan, chilli flakes (optional) and fresh basil.
