autumn roasted tomato and sausage pasta
(1 rating)
Lots of chopping, but then you toss it together and forget about it for about an hour. A very healthy dish, especially if served over whole wheat pasta.
(1 rating)
yield
6 -8
prep time
25 Min
cook time
40 Min
method
Bake
Ingredients For autumn roasted tomato and sausage pasta
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1 ptcherry tomatoes, halved
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4 clovegarlic, chopped
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1green bell pepper, cut into thin slices
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1medium red onion, chopped
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1 pkgwhite button mushrooms
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1 pkgcooked turkey sausage, cut into 1/2 inch chunks
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2carrots, but into 1/4 inch chunks
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3 Tbspolive oil
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1 tspdried oregano
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2 tspdried basil
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kosher salt and black pepper to taste
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1 boxspaghetti
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grated parmesan cheese
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1/4 ctoasted pine nuts
How To Make autumn roasted tomato and sausage pasta
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1Heat the oven to 300 degrees
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2On a rimmed baking sheet, combine the first seven ingredients. Drizzle the oil over the veggies, then sprinkle with the oregano, basil, salt and pepper. Use your hands to toss the veggies and sausage, until coated, then spread evenly in the pan.
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3Place in the oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.
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4Bring large pot of salted water to boil and prepare your pasta according to directions. Drain, then divide among serving plates. Spoon the roasted mixture, including the juices, over the pasta. Top with the parmesan cheese and pine nuts.
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