Sunday, 18 August 2019

Two small meals in one...

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DB and I can no longer eat large plates of food so we eat the amount that suits us. To others, this may only be a snack.


1 good sized carrot, beetroot, courgette and pepper and dice into large chunks. If you wish add 1 onion, we didn't have one!

Divide in two and toss each with 1 tablespoon oil. Season how you wish. I used black pepper and celery salt. Keep bowls you tossed them in, to one side:

Roast at 200C for about 40 - 50 minutes, tossing halfway through. Put two tablespoons of cream garlic cheese into one of the bowls and add a spoonful or two from the pasta water and mix to a sauce. Empty one tray into this bowl and stir. Toss the pasta in, stir and serve. Allow the other to cool in the other bowl then freeze for later use.

Another seasoning option if you like heat, is mayonnaise with some hot sauce stirred through. A different option is sour cream and grain mustard. Don't add pasta water to either of these though.

Serve on top of 6oz of cooked pasta shapes and top with a little strong grated cheese. Two meals, one oven use, one spare meal:

To use the spare, thaw the vegetables and either microwave or stir fry gently. You can also cook a second batch of pasta fresh or cook two batches originally. Stir a little oil into one drained pan of pasta whilst hot, then allow to go cold. Freeze then thaw. Warm this pasta with a kettle of boiling water.

Or, you could the roasted vegetables on top of a pizza or in a soup.


  1. That all looks and sounds absolutely scrumptious!

  2. I love roasted veg, our meals are getting smaller now, we just can't manage it anymore.


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