Roasted Vegetable Pasta


It is hard to not think ‘hearty’ when you see the word ‘roasted’ or ‘pasta’. This dish has become an instant comfort food meal in my home. The stand by vegetables are what I have suggested here but the sky’s the limit! Because of the softness of the sweet potatoes and sweetness of the carrots, you won’t miss having a sauce. Many sauces are filled with dairy, salt, sugar, or other additives that we stay away from. The combination of the flavors are incredible, you have to try it for yourself!

1 lb brown rice pasta
1 lb ground turkey
2 lb sweet potatoes, diced
1 lb carrots, julienne
1 onion, chopped
3 tablespoons pesto (see directions for kale pesto)
1 clove garlic, crushed
½ tsp fennel seed
Salt and pepper to taste
1 tsp dried oregano
2 tablespoons olive oil

1. Preheat the oven to 400. Place the prepared vegetables in a large bowl and mix with olive oil to lightly coat. Season with salt and pepper and roast in the oven for 20-30 minutes, flipping once.
2. Meanwhile, prepare the ground turkey. Cook in a skillet with fennel seeds, salt, and pepper until brown. Add 1 tablespoon of olive oil with crushed garlic to the skillet. Cook on medium for 1-2 minutes or until garlic is fragrant. Set aside.
3. Prepare the pasta as directed. Be sure to season with salt just before adding pasta to boiling water. Drain pasta and add pesto.
4. Add 1 tablespoon of olive oil to the pasta. Add ground turkey, and roasted vegetables to the pasta. Season with oregano before serving.


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