Roasted vegetable and mozzarella pasta.

Tonight I needed a quick, easy meal that could be thrown together with ease. You know those days when you wake up feeling tired, then spend the day running around, get to the evening and suddenly uh oh, it’s almost dinner time and you’ve not made any, you need something healthy and filling….well that was my day today. Pilates class, washing, cleaning, baking, baby party, and a teething, clingy baby but hungry mouths to feed.

So 5pm came and I raided the fridge. Finding a pack of peppers and some mozzarella I felt inspired. Cue the oven warming up to gas mark 6. Peppers thickly sliced onto a baking tray, chunky onions join them along with some halved large mushrooms, a drizzle of olive oil along with a splash of water and in they go to roast for about 40 minutes. Remember olive oil may be a healthier fat but it is still a fat, so a small drizzle, the water does the rest.

Meanwhile the baby partially ate her dinner and partially painted it in her hair and around her highchair 😉

Towards the end of the roasting the pasta went on (wheat free for me). Once cooked all that needed to be done was mix the pasta with the roasted veggies, mix in some chunks of creamy mozzarella and a teaspoon of pesto. After a busy day, this was simple, quick, easy, healthy, tasty family food.

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