Batched Pasta with Roast Vegetable Pasta Sauce - WellBeing Magazine
Batch cooking is not only a great way to save time and money, it also helps reduce food waste and encourages you to eat healthier meals.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring spoon
- Colander
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 700g gluten-free pasta spirals or penne
- 2 carrots, chopped
- 2 zucchini, chopped
- 2 red capsicums, chopped
- 1 large onion, chopped
- 5 garlic cloves, minced
- 700g bottle passata or pasta sauce
- 1 heaped tsp Italian herbs
- ½ tsp red chilli flakes, optional
- Sea salt
- pepper
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