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Lauren's Roast Vegetable Pasta

Lauren loves this easy prep recipe for a veggie packed, quick meal

30 mins
10 ingredients
$2.14 / person
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Lauren's Roast Vegetable Pasta

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Serves = 4

  • 375g wholemeal pasta e.g. penne or spirals
  • 400g tinned tomatoes (no added salt)
  • 170g tomato paste (no added salt)
  • 1 eggplant
  • 1 zucchini
  • 1 capsicum (any colour)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Italian herb mix (optional)
  • 1 Tbsp Extra Virgin Olive Oil

It’s this easy

  •  Preheat the oven to 200°C
  • Slice the eggplant, zucchini, and capsicum into large chunks, around 2 cm each, and add to a large baking tray
  • Drizzle Vegetables with Olive Oil and sprinkle with dried oregano and dried basil. Bake in the preheated oven for 20 mins, until the vegetables are soft and slightly browned
  • Fill a large, deep pot with water and bring the water to the boil
  • When the water is boiling, add the pasta and cook according to the packet instructions (about 10-12 mins). When the pasta is cooked, remove from the heat and drain the water (save 2Tbsp of pot water if possible) from the pasta
  • Once the eggplant, zucchini and capsicum have finished cooking, add the canned tomatoes, tomato paste, Italian herb mix, pasta and roast vegetables to the large pot
  • Return the pot to the stove and heat the pasta and vegetable sauce over low to medium heat, stirring until all the ingredients are combined, and heated through


  • Add shredded cooked chicken, or cooked ground beef when mixing together your ingredients
  • Sprinkle cheese over the finished pasta dish – parmesan, cheddar or feta cheese would work well


Nutrition information (per serve):

  • Energy (1908 kJ) 
  • Protein (16.9g) 
  • Total Fat (7.7g) 
    • Saturated Fat (1.1g) 
  • Carbohydrate (70.7g), 
    • Starch (57.7 g) 
    • Sugars (13.1g) 
      • Added sugars (0g)
      • Free Sugars (0g)
  • Dietary Fibre (17.3g) 
  • Sodium (103mg) 
  • Calcium (154mg)  
  • Iron (7.4mg) 


Contains: Gluten, Wheat, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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Your HEQ score and personalised feedback report is based on the frequency and variety of healthy core foods you usually eat. This is important because no single food contains all the nutrients we need to stay healthy. Some foods are higher in nutrients than others and people who have a lot of variety in the foods they eat are more likely to be healthy and to stay healthy. In other words, if you can eat a large variety of vegetables as opposed to only 2-3 types of vegetables, the benefits are much greater. This type of diet also helps you to feel better, think better and perform better during your usual daily activities.

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