Creamy midweek pasta dish with roasted vegetable sauce, ready in under 30 minutes and a great way to sneak a few extra vegetables into fussier kids.
Nutritional Information
This dish contains 27g of protein, 13g of fibre and 520 calories per serving. One serving also contains 8.3mg of iron, just over half of the recommended daily amount of vitamin C and folate, two thirds of your daily B6, half of your daily B, 47% of the RDA of B2 and just over a third of you recommended daily amount of B3 and B5.
A large amount of the protein in this recipe comes from the lentil pasta, so please note that will change dramatically if you opt for regular wheat or gluten free pasta.
Ingredient Choices and Substitutions
You can substitute the olive oil for another oil if you’d prefer something else, such as truffle or walnut oil. Do not sub for something like sunflower oil or coconut oil. The tomatoes can be swapped for any other tomato variety, but cooking times may vary if you opt for something larger.
How to store and keep
The roasted wild mushrooms will keep a little better if they’re stored separately to the sauce. If possible, keep your leftover mushrooms in an airtight container and keep refrigerated for up to three days. Store any leftover sauce the same way, but that will keep for four to five days.
You can add a splash of water to your leftover sauce and heat in the microwave for 2-3 minutes. If you have leftovers that are mixed with your pasta, add a splash of water to the pasta in a microwave-safe dish, cover, and microwave in 30–60 second increments, stirring in between, or add some olive oil to a pan over medium-high heat, then add the pasta and sauce. Stir frequently to prevent the sauce from burning until it has warmed through.
Blended Creamy Courgette and Wild Mushroom Pasta Recipe
An easy blended roasted tomato and garlic pasta sauce with crispy roasted mushrooms. A very easy midweek meal option ready in under 30 minutes, and very easily adapted to make child friendly.
This recipe is gluten free, dairy free and vegan friendly. It may contain nuts or soy depending on your choice of cream alternative.
Blended Creamy Courgette and Wild Mushroom Pasta Recipe
An easy blended roasted tomato and garlic pasta sauce with crispy roasted mushrooms. A very easy midweek meal option ready in under 30 minutes, and very easily adapted to make child friendly.
Course Dinner, Main Course, Pasta
Cuisine Italian
Keyword Wild Mushroom Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 520 kcal
Ingredients
Sauce
- 220 g sundrop vine tomatoes
- 1 medium courgette sliced
- 1 bulb of garlic
- Olive oil
- 50 ml vegan cream
Mushrooms
- 150 g baby wild mushrooms thinly sliced
- Drizzle of olive oil
- Salt
- Pepper
- ½ tsp dried thyme
Pasta
- 200 g lentil (or alternative protein) pasta
Instructions
- Preheat oven to 180°c. Line one large and one medium baking tray with greaseproof paper.
- Chop the top off your bulb of garlic, wrap in foil and cover with olive oil before you close the top of the foil. Add the tomatoes, courgettes and dried herbs to the baking tray along with the bulb of garlic, drizzle everything with olive oil then place in the centre of the oven for 25 minutes.
- Add the mushrooms to a bowl with the olive oil, herbs, salt and pepper, then transfer to the other baking tray and cook for 15-20 minutes.
- Begin cooking your pasta to be ready at roughly the same time as your mushrooms (roughly 10 minutes after the mushrooms go in, depending on the pasta you opt for).
- When the tomato tray is ready, squeeze out the roasted garlic and add all sauce ingredients to a blender and mix until smooth. Stir the sauce and roasted mushrooms into your cooked and drained pasta, stir through for a minute or so to combine.
Serve and enjoy!
