Roasted Veggie Mediterranean Pasta with Goat Cheese
Roasted Veggie Mediterranean Pasta with Goat Cheese
Bright and fragrant fried Mediterranean goat cheese pasta - the perfect vegetarian dish! It is filled with fresh vegetables, served in a delicious cashew pesto sauce and is ideally served hot or cold.
Ingredients
For vegetables:
1 small eggplant, sliced and divided into four parts
1 medium zucchini, sliced and sliced
1 red bell pepper, cut into pieces
1 yellow bell pepper, cut into slices
1 red onion, sliced
Optional: 1 pack of grape tomatoes
2 tablespoons avocado oil or olive oil
1 teaspoon garlic powder
Freshly ground salt and pepper
For cashew pesto:
¼ cup cashew OR 2 tablespoons cashew butter
1 cup basil leaves (1 oz per pack)
2 tablespoons avocado oil or olive oil
½ teaspoon of salt
2-3 tablespoons of warm water to dilute
For pasta:
2 ½ cups (8 ounces) of Cellentani paste (or pasta to choose from - you can use whole wheat or gluten free)
½ cup goat cheese crushed
Instructions
- Preheat the oven to 400 degrees F. Line up two large baking sheets with parchment paper. Divide the vegetables between the two baking sheets, then sprinkle each 1 tablespoon of oil and sprinkle with garlic powder, salt and pepper to taste.
- Mix together to coat vegetables, then evenly spread over each pan. Fry for 15 minutes, then mix the vegetables, rotate the baking sheets and bake for another 15 minutes until the vegetables are soft.
- While the vegetables are fried, you can make pesto sauce: add the following to a bowl of a food processor or a powerful blender: cashews, basil, avocado / olive oil, salt and thinning water. The process is not yet thick, but smooth. Set aside.
- Then prepare the paste according to the directions on the package until it becomes dente. Drain the water, then add back to the pan.
- Put in pesto sauce, fried vegetables and half goat cheese. Divide into cooking bowls or containers, garnish with the remaining goat cheese and extra basil leaves, if necessary. Serves 4.
Article is adapted from site.