This recipe takes a little bit of time to put together but is so worth it.
If you have any leftovers, it makes for a great lunch the next day.
Roasted Veggie and Ground Beef Pasta
Servings 6
Ingredients:
4 zucchinis
4 long eggplants
4 bell peppers
2 cups shiitake mushrooms, stems removed
1 large red onion, peeled
¼ cup olive oil
Salt & Pepper
1 ½ lbs grass-fed ground beef
1- 250-gram box of gluten-free penne pasta or regular pasta
4 cups pasta water, reserved
Directions:
1. Preheat oven to 400F.
2. Chop all the vegetables into bite-size pieces and place them in a large mixing bowl. Coat with olive oil, salt, and pepper—transfer veggies to a cookie sheet lined with parchment paper. You will need two sheets.
3. Roast the veggies in the oven for 30 minutes, stirring at the halfway mark. Veggies are done when they look roasted.
4. While the veggies are roasting, preheat a large sauté pan over med-high heat; add ground beef and sauté until cooked. Drain the ground beef and return to the sauté pan.
5. At the halfway mark of stirring the veggies, cook the pasta according to the package directions.
6. Once the pasta is cooked, turn off the heat, reserve 4 cups of pasta water, and drain the pasta.
7. Place roasted veggies and pasta in the sauté pan with the ground beef; add 2 cups of the pasta water and stir to combine. If there is not enough “sauce,” add an additional cup of pasta water, stir and check. If needed, add the final cup of pasta water.
8. Taste and season with salt and pepper.
I like to use the veggies listed in the recipe, but you can use any other veggies you want to roast.
Personal Access to my Blog Posts!
Sign up and be the first in line to receive my latest posts.
We hate SPAM. We will never sell your information, for any reason.
