Name: Vega pasta with oven vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: to taste Celtic sea salt; 1 piece Garlic; 1 piece Red onion; 1⁄2 piece Zucchini; 1⁄2 tsp Chili powder; 1 Tbsp Fresh basil; 1 Tbsp Olive oil (mild); 125 g Cherry tomatoes; 1⁄2 Tbsp Balsamic vinegar; 125 g Brown mushrooms; 1⁄2 piece Eggplant; 25 g Parmesan cheese; 75 g Volkorenpasta

Cow's milk

Nightshade

Gluten

Your Meal Planners

Oven

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

Vega pasta with oven vegetables

 Preheat the oven to 200 degrees Celsius. 

 Cut all vegetables. Cover a baking tray with parchment paper and spread the vegetables over the baking tray. 

 Sprinkle with olive oil, balsamic vinegar, chili powder and sea salt. Make sure that all vegetables are well covered so that the flavors can absorb well. 

 Place the whole bulb of garlic between the vegetables on the baking tray. So without peeling! Place the vegetables in the preheated oven for 30 minutes. Spoon the vegetables halfway through. 

 Meanwhile, cook the pasta al dente in 10 minutes. 

 Remove the vegetables from the oven and keep the garlic aside. Spoon the vegetables and pasta in a large bowl. The garlic has softened in the oven and can now be squeezed by a clove. Do this over the vegetables and pasta. Then divide the garlic into the dish and mix well. 

 Garnish the pasta with the parmesan and possibly fresh basil. 

Vega pasta with oven vegetables

Vega pasta with oven vegetables

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