FoodCoop Recipes
Pasta with Roasted Veg Ragu
Use up some leftover roasted carrots and parsnips for an easy dinner
Cook
20 minutes
Serves
4
Ingredients
250g Co-op fusilli
300g leftover roasted carrots and parsnips
50g Co-op Sundried tomatoes
1 vegetable stock cube
40g Co-op spinach
Method
Cook 250g Co-op fusilli according to the pack instructions
Drain, reserving some of the pasta water
Put half of the leftover roasted carrots and parsnips into a saucepan along with 50g Co-op Sundried tomatoes and 1 vegetable stock cube, crumbled, from your store cupboard
Pour over 300ml boiling water and bring to a simmer
Season with black pepper and cook for 2-3 mins to heat the veg through
Blitz with a handheld blender until smooth
If the sauce is too thick, loosen with a splash of the pasta water
Season to taste, then stir in the cooked pasta along with 1 tbsp oil from the jar of sundried tomatoes
Return the pan to the heat, add 40g Co-op spinach and cook until just wilted
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1362kJ / 323kcal (16%) | 7.3g | 1g | 7.5g | 0.92g |
Low · 10% | Low · 5% | Low · 8% | Medium · 15% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 55g.
