Vegan Vegetable Penne With Herbed Avocado Sauce
Think pasta dishes are heavy? Give you bloating? Only for the colder months? Think again! This light and refreshing dish is made on Barilla gluten free pasta (thanks to a lovely care package I received from them recently), fresh vegetables, leafy greens and roasted vege too. What's that topping? It's not parmesan - see below for the sneaky cheese free alternative!
- 1 large zucchini, thinly sliced
- 150g jap pumpkin, cubed
- 1 small broccoli, chopped down into small florets
- 2 large tomatoes, thick diced
- 2 large handfuls of baby spinach
- 1 box Barilla Gluten Free Penne
- 2 spring onions (use the green part only to keep it Low Fodmap)
- Juice of 1 lemon
- 1 garlic clove (optional)
- 1 large avocado
- ¼ cup extra virgin olive oil
- ½ tbsp dried coriander
- 2 sprigs of fresh basil
- Fresh basil leaves
- 4 macadamia halves
Preheat oven to 180 degrees fan forced. Line a large baking tray with baking paper.
Place zucchini, broccoli, carrot, and pumpkin on the tray. Sprinkle with sea salt, pepper and drizzle with olive oil.
Bake for 35-40 minutes or until cooked through.
Meanwhile, prepare avocado sauce by blending all ingredients until smooth, using a hand mixer. Set aside.
Prepare penne pasta as per the box instructions. Drain.
Combine the pasta and avocado sauce in a large bowl. Then add the roast vegetables, tomato and baby spinach leaves.
Gently toss until just combined. Serve warm or cold. Top with extra basil leaves, and grate the macadamias on top for a “parmesan cheese” effect.