autumn roasted tomato and sausage pasta
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.
prep time
25 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, chopped
- 1 - green bell pepper, cut into thin slices
- 1 - medium red onion, chopped
- 1 package white button mushrooms
- 1 package cooked turkey sausage, cut into 1/2 inch chunks
- 2 - carrots, but into 1/4 inch chunks
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- - kosher salt and black pepper to taste
- 1 box spaghetti
- - grated parmesan cheese
- 1/4 cup toasted pine nuts
How To Make autumn roasted tomato and sausage pasta
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Step 1Heat the oven to 300 degrees
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Step 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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Step 3Place in the oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.
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Step 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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