Garlic-roasted veg with whole wheat fusilli

In my opinion, meal prep is the only way you can guarantee eating healthy, tasty lunches throughout the week. At work, I’m super busy, so I don’t have time to faff about going out for lunch. Plus, I don’t want to spend unesseccery money on stuff that doesn’t make me feel good about what I’m eating.

This is one of my favourite desk lunch recipes. It’s quick and easy, full of texture and flavour and can be made ahead in bulk. Plus it’s a great way to use up nearly-stale bread instead of wasting it. Just wazz up one to two slices in a food processor and you’re away.

This recipes makes 2 hearty lunch portions and takes about 20 mins to rustle up.

I was recently sent some healthy infused rapeseed oils from Borderfields as part of their #IsBetter campaign. I already really rate rapeseed oil as an alternative to olive oil, as it’s much lower in saturated fat but still great to cook with. These infused oils are lovely and will be cropping up in a few of my recipes this month. Thanks to Bordefields for sending them over!

What you need

For the roast veg:

  • 1 red onion
  • 2 peppers (whichever colours you prefer)
  • 2cloves garlic, whole
  • 2tbsp. garlic infused rapeseed oil (I used Borderfields)
  • handful of cherry tomatoes

For the pasta:

  • 2 cloves garlic, minced
  • 2 tbsp garlic infused rapeseed oil
  • 140g whole wheat fusilli
  • 50g fresh brown breadcrumbs
  • 1 tsp dried herbs (thyme, basil, oregano all work well)
  • handful of fresh basil, roughly torn, plus extra to serve
  • Parmesan cheese, grated, to serve
  • sea salt and freshly ground black pepper

What to do

  1. Pre heat the oven to 180C/160C fan. Roughly chop the veg and arrange in a roasting tin along with the 2 cloves garlic. Drizzle with the oil and a good seasoning of salt and pepper. Mix with your hands to make sure everything is coated. Pop in the middle of the oven for 35 mins, tuning once halfway through.
  2. Meanwhile, cook your pasta until al-dente. In a large saucepan, heat the other 2 tablespoons of oil over a medium heat. Once hot, add the breadcrumbs, dried herbs and minced garlic, stir well. Heat gently until the breadcrumbs turn golden brown, but make sure they don’t burn. Remove from the heat and stir in the fresh basil leaves.
  3. When the pasta is cooked, drain and add to the breadcrumb mixture. Stir well to ensure everything is coated. Add a little hot water if you feel the mixture needs loosening a little.
  4. Separate the pasta mixture in to two Tupperware’s and top each with the roasted veg and a fresh grating of Parmesan cheese. Keeps in the fridge well for up to 3 days. Enjoy cold or re-heated in the microwave for lunch!

What are your favourite pasta dishes, or healthy make-ahead lunches? Use the comments below, I would love to hear your thoughts!

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