I can’t think of a better way to celebrate the summer then sitting down to a bowl of this! What could be better than a bowl of Mediterranean roasted vegetables and spaghetti? This really is fuss free, budget friendly, clean eating cooking at it’s finest.
I got pretty addicted (in a good way) to roasted vegetables and spaghetti last summer after my friend Jess and I cooked up a storm in her kitchen (Jess did most of the cooking!). We searched Pinterest to find recipes and inspiration then raided her fridge and cupboards and ended up with a feast of seriously delicious, vegetarian food. Even the husbands approved. It was a perfect afternoon filled with great food and happy memories.
You can adapt this meal any way you like by adding or taking away any vegetables that don’t take your fancy or by using whatever you have on hand. The mushrooms, courgettes, peppers and olives go down the best with my boys (and I just like eating it all!).
You may also like:
- Clean Eating Vegan Carbonara
- Clean Eating Pesto Prawn Tagliatelle
- Clean Eating Turkey Brown Rice Pasta Bake
Clean Eating Mediterranean Roasted Vegetable Spaghetti
- Yield: 4 Servings
I can't think of a better way to celebrate the summer then sitting down to a bowl of this! What could be better than a bowl of Mediterranean roasted vegetables and spaghetti? This really is fuss free, budget friendly, clean eating cooking at it's finest.
- 1 small/medium Courgette diced
- 2 Peppers any colour, diced
- 1 small Red Onion peeled and chuncky diced
- 200 grams Mushrooms quartered
- 250 grams Cherry Tomatoes whole
- 4 Heaped Tablespoons Green Olives
- 1 Tablespoon Oil of choice I used avocado oil
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried Basil
- 1/4 teaspoon Fine Sea Salt
- 300 grams Wholegrain Spaghetti
- 2-3 Garlic Cloves minced/finely grated
- 1 handfuul Fresh Basil Leaves
- Preheat the oven to 180°C.
- Place all of the diced vegetables and olives onto a baking tray and drizzle over the oil, dried herbs and salt.
- Give everthing a good toss to combine and place the baking tray into the oven for 35-40 minutes, tossing every 10 minutes or so.
- Cook the spaghetti in the last 10 minutes of cooking, and drain.
- Once the vegetables are cooked, top them with the garlic and the fresh basil leaves whilst they are still in the baking tray and give everything a good mix.
- Combine the roasted vegetables with the spaghetti and stir together thoroughly.
- Serve and enjoy.