Roasted Green Bean and Tomato Pasta
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Shallots | |
| 400 g | Green beans | |
| 500 g | Tomatoes | |
| 30 g | Parmesan | |
| 320 g | Penne | |
| 5 cloves | Garlic | (whole) |
| 5 tbsp | Fresh parsley | |
| .5 tbsp | Italian seasoning | |
| 2 tbsp | Tomato paste | |
| 1 tbsp | Olive oil | |
| 125 ml | Vegetable stock |
- Preheat oven to 220c/200c fan/425f or gas mark 7. Add the shallots, green beans and fresh tomatoes to a baking tray or oven proof skillet (big enough for the ingredients to be placed in even layer). Whisk the tomato paste into the stock and poor this over all the ingredients in the tray.
- Place the peeled garlic cloves into the centre of the tray. Sprinkle with the Italian seasoning and some salt and black pepper and then drizzle with the extra virgin olive oil. Bake in the oven for approx 25-30 minutes, all the tomatoes and garlic should be lovely and softened.
- While the beans and tomatoes roast, cook the pasta in salted boiling water until al dente, reserve ⅓ cup of the pasta water before draining. Once the beans and tomatoes are ready, Using some tongs, squeeze the garlic out of the half a bulb and discard the skin part.
- Smash the softened golden garlic into the roasted veg with the back of a wooden spoon or fork and give a stir to evenly distribute. Add in the pasta with the reserved pasta water and toss to coat. Stir in the grated parmesan and taste and season as needed with some salt and black pepper. Sprinkle with chopped fresh parsley and serve.
Fat:
11g
Saturates:
4g
Sugars:
10g
Protein:
15g
Carbs:
44g
Fiber:
7g
26.7%
Calories
44.4%
Carbs
17.6%
Protein
27.5%
Fat
28%
Fiber