This Mediterranean pasta is the ultimate easy and delicious comfort food. This dish is filled with tofurky, roasted peppers, mushrooms, tomato sauce and fresh pesto. The secret to the delicious tomato sauce is the addition of a hint of Gravelbourg mustard and smoked balsamic vinegar from OLiV. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!
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preparation time: 15 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB10
- cuisine region: Italian
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You will need
- knife
- colander
- cutting board
- large pan
- 2 pots
- baking sheet
- non stick liner or parchment
- water
- oil
- salt & pepper
Preparation
1
Heat the water & prepare the vegetables: In a large pot, bring salted water to a boil for the pasta.
Rinse and dry all produces. Preheat the oven to 400° F.
Cut the bell pepper and the onion in small dice. Thinly slice the mushrooms.
2
Cook the vegetables and veggie ground: Place the bell pepper, onion and mushroom on a lined baking sheet. Break up the Italian sausage spiced veggie ground on the baking sheet. Drizzle with oil and season with salt & pepper. Combine.
Bake for 20 minutes, or until the vegetables are tender.
3
Cook the pasta: Add the pasta to the boiling water. Stir and cook 10 minutes or until desired texture.
Gluten friendly: The gluten free pasta is aldente in 8 minutes.
4
Drain the pasta: Drain the pasta and add back to the pot.
5
Combine & serve: Add the roasted vegetables, tomato sauce and veggie ground to the pasta. Combine. Heat the tomato sauce on medium heat, stiring regularly, for 3-5 minutes.
Serve and garnish with pesto.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
Recommended Wine Pairings
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09
Health Fact
Regina Naturopathic
Dr Craig Herrington Naturopath
MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!
Cooking with Kids
Regina Naturopathic
Lacey Engel, Registered Dietician
Sauces
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.
Making this recipe with kids?
Ask the child to help by completing step 6.
- Combine & serve
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
Nutritional Information
