Seasonal Vegetable Pasta (gf | V | Cc) Recipe
Roasted Vegetables, Spaghetti Squash, Zoodles, House Pesto, Tomatoes, Red & Golden Beets, Toasted Pumpkin Seeds, Manchego
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Ingredients
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Vegetables
Pesto
Toppings
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the red and golden beets into wedges and toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30-35 minutes until tender.
- 2
Prepare Spaghetti Squash
While the beets roast, slice the spaghetti squash in half lengthwise. Remove the seeds and brush the inside with olive oil. Place cut side down on a baking sheet and roast in the oven for 30-40 minutes until tender. Scrape the flesh with a fork to create 'noodles'.
- 3
Make Zoodles
Spiralize the zucchini to create zoodles (zucchini noodles). Set aside.
- 4
Assembly
- 5
Combine and Serve
In a large bowl, combine the spaghetti squash, zoodles, roasted beets, and cherry tomatoes. Add the house pesto and toss to coat. Top with toasted pumpkin seeds and grated Manchego cheese before serving.