Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Balsamic Roasted Vegetable Pasta Salad

By Tuesday, October 22, 2013 , , , , , ,


This simple pasta salad is great warm or cold and it's an easy way to jazz up some roasted vegetables and lease new life into a standard bowl of pasta. I think the balsamic flavour works amazingly with roasted vegetables, especially tomatoes. I used chickpea fusilli in mine, but brown rice pasta would be delicious too! The addition of pine nuts on top adds a crunch and an extra depth of flavour, and the all important nutritional yeast adds extra nutrition and vitamins, plus a cheesy taste similar to parmesan. Plus this is so easy!


Serves one

You will need:

Fusilli pasta (Allow 75-100g dry per person)
1 zucchini, sliced
1/2 aubergine/eggplant, in small cubes
5-6 medium sized plum tomatoes, diced roughly
1/4 cup balsamic vinegar
1/4 onion
1 small clove of garlic
a small handful of fresh basil

Coconut oil to cook with
A small handful of pine nuts, nutritional yeast and extra virgin olive oil to serve


Bring your water to a boil, salt it and add the pasta. Allow to cook according to instructions, then drain and set aside. Meanwhile heat a little coconut oil in a pan and chop and add the onion and garlic, allowing to brown slightly and soften. Add the zucchini and aubergine and pan fry until lightly browned, then add the tomatoes, allowing the juices to run out and create a sauce. Add the balsamic vinegar and leave the vegetables to simmer and soften for around 10 minutes, adding a little more liquid if necessary. Add a small handful of fresh basil and allow it to wilt down into the sauce, then remove the pan from the heat. Toss the sauce and vegetables in with the cooked pasta, adding a little extra virgin olive oil for flavour. Serve topped with pine nuts and a sprinkle of nutritional yeast and enjoy hot, or pack away for an easy lunchbox

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1 comments

  1. Yum! I love cooking with nutritional yeast, it's such a distinct but delicious substitute for cheese I'm so glad I discovered it haha.

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