Fire Roasted Vegetable Pasta

When I lived in or visited Kansas City, my mom and I used to frequent a restaurant in the Plaza called Canyon Cafe. Back then, there were not a lot of vegetarian options in nice restaurants, or fast food, or anywhere really. But this place had the best vegetarian pasta ever. And, bonus, a delicious salsa and cream cheese dip for the breadsticks you would get at the beginning of the meal. My mouth would water as soon as the stairs to this place came into view. But, sadly, one day those stairs came into view and the restaurant had closed. I might have teared up a little. Years later, while lamenting this excellent pasta’s loss to my husband, I decided to give the recipe a whirl at home. I think I did an excellent version of it based on my memory.

Roasted Vegetable Pasta

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 1    pounds    dry pasta (spaghetti)
• 6    cups    bell peppers, diced
• 7    cups    asparagus
• 30    ounces    fire roasted tomatoes (or fire roast diced tomatoes)
• 1    cups    portabella mushrooms, diced
• 0.5    cups    balsamic vinegar
• 0.5    cups    tomato juice (or use juice from can)
• 0.5    cups     olive oil
• 4    Tbsp.    Italian seasoning
• 2    Tbsp.    molasses or sugar
• 8    teaspoons    kosher salt
• 2    teaspoons    garlic powder
• 2    teaspoons    black pepper
• 1.25    medium    red onion, diced
• 6    teaspoons    garlic, minced

Directions:

Spray cookie sheet with nonstick spray and preheat oven to 400. Fire roast all vegetables except onion and garlic with a sprinkling of olive oil and House seasoning for about 20 minutes, turning once halfway through. Meanwhile, prepare pas ta per package directions and mix liquids and spices together. Brown onion and garlic in pan with olive oil. When vegetables and pasta are cooked, put all ingredients in pan with onion and garlic and heat through.

Freezing Directions:

Divide among gallon freezer bags and freeze. To serve: reheat on stovetop over medium-low heat until heated through (about 25 minutes) or in crockpot on low for 6 hours.

Servings: 4

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)

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This entry was posted on Monday, May 2nd, 2011 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.