Monday night always feels like a good night for pasta. It’s comforting and takes very little time to prepare. If you feel the same way, we’re both in luck since the first night of the 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners menu calls for making Roasted Tomato and Red Pepper Pasta.
Hopefully you did your homework and roasted the tomatoes, red pepper, red onion, and garlic. If you did, this meal will come together in the time it takes to boil a pot of water and cook half a package of pasta, which is perfect for a Monday night. As noted in my previous post, I am making all the recipes in this challenge gluten-free, so I bought Trader Joe’s Organic Brown Rice & Quinoa Spaghetti.
One thing I don’t like about this recipe is that it calls for adding salt and olive oil to the pasta water. I don’t feel this is necessary. Also, as you may recall from my last post, I roasted the vegetables in the oven without any seasoning or oil. So what I did with this recipe is use the oil for sauteing the chopped roasted tomatoes, red bell pepper, onion, and garlic, rather than adding it to the pasta water. By the way, is it just me who thinks it’s strange that the photo shows the cook cutting the roasted vegetables on a plate with a fork and knife instead of using a cutting board and chef’s knife?
Anyhow, the sauce is absolutely delicious! Roasting the vegetables really brings out their flavors. On the other hand, I didn’t love the brown rice and quinoa pasta. It was a little chewy for my liking, and I probably won’t buy it again if other pasta is available.
If you enjoy this pasta sauce and have a little extra money in your budget, you could try adding some other ingredients such as sliced black olives or fresh basil leaves. Or you could make it heartier by adding some garbanzo beans and using a different shape pasta such as penne.
Either way, I declare this Monday recipe a winner!
What did you think of this recipe? I hope you are enjoying cooking along with me. Tomorrow night we’ll be making Loaded Veggie Pesto Pizza.