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Roasted Vegetable Arrabiatta Pasta
Roasted Vegetable Arrabiatta Pasta
Roasted Vegetable Arrabiatta Pasta
Roasted Vegetable Arrabiatta Pasta
Roasted Vegetable Arrabiatta Pasta

Roasted Vegetable Arrabiatta Pasta

Chef’s Inspiration

When I was young, it was not often that my dad would cook. After visiting a friend one day, he was determined to make this pasta that he had when he was at their house. I'll never forget the flavour but more so my being in awe of dad being in the kitchen. Much different from arrabiatta as his dish contained anchovies but this pasta comes pretty close.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Toss pasta together with sauce, plate desired portion into bowl setting some sauce aside to top up ensuring sauce is in every bite. Sprinkle with tofu feta for the contrast or vegan parmesan, whatever your preference is.

Nutritional Highlights

This pasta is rich in fibre, healthy fats, Vitamin C, and iron.  The high monounsaturated fat content of olives has been associated with reduced risk of cardiovascular disease

Fibre: Wheat provides fibre that feeds friendly bacteria in the digestive tract. helping to maintain larger populations.

Phytonutrients:  Phytonutrients in olives are incredibly diverse and contain antioxidant and anti-inflammatory properties.

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine.  Bell peppers, tomatoes, parsley, and thyme are excellent sources of Vitamin C.

Iron: Eating foods rich in iron such as whole grain pasta and organic tofu will help support transportation of vital oxygen throughout the body.

*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.