Recipe

Pasta With Roasted Moroccan-spiced Vegetables Recipe

Add Step-by-Step Photos	Cayennesea / All my dishes 1 year, 11 months ago A simple, flavourful, hearty sauce to serve on pasta or over a baked potato. This recipe probably could use some work, but it's one I like enough to want to keep trying. Prep:10m Cook:60m Servings:6	Cayennesea
	vegetarian pasta easy vegan

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Ingredients

3 garlic cloves

1 small red onion

3 small turnips

3 large carrots

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3 tbsp olive oil

1 tsp ground cinnamon

1/2 tsp turmeric

1/4 tsp cumin

1/4 tsp freshly ground black pepper

1/8 tsp ground nutmeg

1/8 tsp ground cardamom

1/8 tsp paprika

28 oz/796 ml diced canned tomatoes

whole wheat pasta

Directions

Preheat your oven to 375F/190C. Line a rimmed baking sheet with aluminum foil for easy clean up.

Mince garlic. Dice vegetables to a uniform size, about 1/2-inch/1-cm. You should have about 4 cups vegetables. You can use any root vegetable you like - celery root, parsnip, sweet potato, etc. - in whatever combination you like. Drizzle over with olive oil.

Prepare spice mix by stirring together all the spices in a small bowl. Alternatively, you can use any Moroccan spice mix you might already have, about 2 teaspoons. Add spice mixture to vegetables and stir to coat evenly.

Spread vegetables out in a single layer on the baking sheet and roast for 45 minutes. Once the vegetables are tender, stir in canned tomatoes and their juice. Return to the oven for an additional ten minutes or until the tomatoes are heated through.

Meanwhile, cook enough pasta to serve six, using a pasta with ridges to catch the sauce. You can use white pasta if you wish, but whole wheat pasta stands up really well to the flavours.

When the pasta is cooked, drain and return to the pot. Pour the roasted vegetables/tomatoes over top, stir to coat, and serve.

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