This Roasted Garlic and Vegetable Spaghetti recipe is a testament to the power of simple ingredients coming together to create a dish that’s bursting with flavour, nutrition, and love. Perfect for the whole family, including the littlest of diners, this meal is a clever way to incorporate more vegetables into everyone’s diet, reduce food waste, and gather everyone around the table for a delicious experience.
A Dish for Everyone:
This Roasted Garlic and Vegetable Spaghetti is more than just a meal; it’s a way to bring the family together. It’s particularly useful for parents looking to sneak more vegetables into their children’s diets without fuss. Plus, by utilizing the whole vegetable, including the broccoli stalk, it’s an eco-conscious choice that helps minimize kitchen waste.
Easy and Satisfying:
The beauty of this dish lies in its simplicity. With easy preparation steps and the oven doing most of the work, it’s an ideal recipe for busy weeknights when time is scarce but the desire for a nutritious, home-cooked meal is high. It’s a testament to the fact that delicious, hearty meals don’t have to be complicated or require exotic ingredients.
In a world where meals are often rushed or overlooked, the Roasted Garlic and Vegetable Spaghetti invites us to slow down, to savor each bite, and to remember that sometimes, the simplest dishes are the most rewarding. So gather your loved ones and enjoy a simple meal that’s sure to become a favourite in your family’s recipe collection.
Roasted Garlic and Vegetable Spaghetti
Ingredients
1 whole bulb of garlic
1 carrot
1 broccoli stock
1 white onion
olive oil
salt
600 grams of passata
300 grams of spaghetti
Directions
- Preheat oven to 200°C with fan
- Prepare a roasting tray with the garlic bulb (top tip chopped off to expose cloves) and vegetables cut into large pieces
- Drizzle vegetables and garlic with olive oil and salt
- Bake approx 40 minutes or until tender and picking up colour
- Heat passata on the stovetop until warm
- In the meantime, cook the spaghetti and reserve a cup of the pasta water before draining
- Once the vegetables and garlic are roasted, add the vegetable pieces and squeeze the garlic bulb into the blender along with the warm passata and about half of the reserved pasta water. Blend well and add more pasta water if a thinner sauce is desired
- Mix with the spaghetti and serve with roasted chickpeas, feta cheese or parmesan
