Pasta with roasted vegetables & lentils

Cooking Vegetarian Pasta with roasted vegetables & lentils

Lentils add protein to this vibrant vegetarian pasta.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C. Line 2 baking trays with baking paper. Place tomato, capsicum and onion in a single layer on trays. Lightly spray onion with oil.
  2. Bake in oven for 35 minutes or until tender. Remove capsicum from oven and transfer to a heatproof bowl. Return tomato and onion to oven and cook for a further 5 minutes. Set capsicum aside for 5 minutes to cool. Thickly slice.
  3. Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to pan. Drizzle with oil and toss to coat.
  4. Add roasted vegetables, lentils, vinegar and spinach to pasta. Toss to combine. Divide among bowls. Sprinkle with feta. Season with pepper to serve.

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2 x 250g punnets cherry tomatoes, halved
1 large red capsicum, quartered, deseeded
1 red onion, quartered lengthways
Olive oil spray, to grease
400g dried penne pasta
1 tbsp extra virgin olive oil
1 x 400g can brown lentils, rinsed, drained
1 tbsp balsamic vinegar
80g baby spinach leaves
100g reduced-fat feta, crumbled
Freshly ground black pepper

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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