ZENB Macaroni with Crispy Roasted Vegetables
Create a delicious pantry pasta dish using ZENB Macaroni and crispy roasted vegetables. With just a few simple ingredients that you likely already have in your cupboard, you can make a waste-saving sauce that is both flavorful and satisfying. Combine juicy tomatoes with crispy broccoli, herb stems, and crushed garlic to create a savory sauce that perfectly complements the al dente ZENB Macaroni. This dish is not only easy to make, but it's also a great way to reduce food waste and make use of the ingredients you already have on hand. So grab your ZENB and get cooking! Recipe created by Lauren Lovatt.
Credited to: ZENB
Kcal: 1106.0
Serves 4
30 mins prep
30 mins cooking time
Ingredients
Ingredients
- 340g ZENB Gluten Free Macaroni
- 1/2 head broccoli, washed and roughly chopped
- 1/2 lemon
- 1 chili, washed and roughly chopped
- 1 carrot, washed thoroughly and roughly chopped
- 2 tomatoes washed and cut in half
- 30g herb stalks
- 1 tsp salt or miso*
- 250ml olive oil
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Place all the vegetables onto a baking tray and toss them with 2 tbsp of oil, 2 tbsp water and a pinch of salt.
- Roast the vegetables for 30 mins at 180c.
- While the vegetables are cooking, prepare the herb stalk oil, adding the chopped stalks to a pestle and mortar or small blender with oil and miso/salt. Mix well until you have a reasonable smooth oil, ready to drizzle over the dish
- Cook the ZENB Macaroni Pasta as the pack instructions and then drain the pasta.
- Once the vegetables are cooked through and lightly golden, take the tray from the oven and tumble the pasta onto the tray, then spoon over the herb stem oil and toss everything thoroughly. Serve warm.
Nutritional information per serving
Kcal
1106
Fat
67.9g
Carbs
85.7g
Protein
36.6g
Fibre
24g
Sugars
14.1g
Hints and tips:
Switch it up, this dish works well with other veggies too!
