Recipes / Dinner

Fire Roasted Vegetable Pasta

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Fire Roasted Vegetable Pasta

Kristi
The Cook
8 Servings
19 Ingredients
13 Comments

Sumptuous roast vegetables mingle with tender strands of pasta in this inspired vegetarian dish.

Read More
8 Servings
19 Ingredients
13 Comments

Ingredients

  • 2 cups slice Bell Pepper, Red
  • 2 cups slice Bell Pepper, Green
  • 2 cups slice Bell Pepper, Yellow
  • 7 cups dice Asparagus
  • 30 ounces Diced Tomatoes, Fire Roasted
  • 1 cup slice Mushroom, Portobello
  • 8 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 2 teaspoons Garlic Powder
  • 1 tablespoon Olive Oil #1
  • 16 ounces Spaghetti, Whole Wheat
  • ½ cups Balsamic Vinegar
  • ½ cups Tomato Juice
  • 1 tablespoon Olive Oil #2
  • 1 ¼ cups dice Onion, Red
  • 6 teaspoons mince Garlic, Cloves
  • 4 tablespoons Italian Seasoning
  • 2 tablespoons Molasses
  • 1 tablespoon Olive Oil #3

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray baking sheet with nonstick spray.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray baking sheet with nonstick spray.
  2. Place bell peppers, asparagus, tomatoes, and mushrooms on baking sheet.
  3. Sprinkle with salt, pepper and garlic powder, and olive oil #1.
  4. Roast at 400 degrees for 20 minutes.
  5. Meanwhile, prepare pasta per package directions.
  6. In a skillet, brown onion and garlic in pan with olive oil #2.
  7. When vegetables and pasta are cooked, add them and the remaining ingredients to the onion and garlic, and heat through.

Categories

dairy-free, vegetarian, traditional, nut-free, vegan, egg-free, summer, spring, winter, fall, kosher, soy-free, fish-free, shellfish-free, plant-based

Categories

dairy-free, vegetarian, traditional, nut-free, vegan, egg-free, summer, spring, winter, fall, kosher, soy-free, fish-free, shellfish-free, plant-based

13 Comments

Join the discussion

  2. Mmm. That looks wonderful. Who wants to come over and help me eat it since my husband wouldn’t touch it with a ten-foot pole?

    1. Haha! I still have some left. But I’d be OK with more. I’ll stop by tomorrow. 🙂

  3. I live in KC and used to love Canyon Cafe! Those breadsticks and dip, my mouth is watering just thinking about it. I’m pretty sure it was just cheam cheese and a can of rotel dip.

    1. Hah! Yeah the salsa cream cheese dip was pretty simple. I just use chunky salsa and cream cheese, but I bet rotel would be good, too.

    1. Yes Kim. In this dish, it needs to be completely prepared on your cooking day, allowed to cool, then packaged in freezer bags.

  8. Hi! I know this recipe is old, but I was wondering at what point do you add in the diced tomatoes? You have them in the ingredients, but I can’t seem to find where they are added in in the directions. Any help you could offer would be great! Thanks!
    ~M.

    1. Yes, I see that is definitely missing form the instructions. I would guess that you add it in at the same time as the tomato sauce, but I am double checking this with our Recipe Team. They will respond to you as soon as possible.