Roasted Vegetable Pasta
Eat more vegetables by blending them into a delicious sauce and eat them with carbs!
Ingredients
- 1 pint cherry tomatoes
- 3 large carrots chopped
- 1 large red bell pepper or 2 small
- 2 tbsp avocado or olive oil
- 1 tbsp kosher or sea salt
- 1/4 cup almond flour see note
- 1/4 cup parmesan cheese
- 1 cup fresh basil
- 1/4 cup balsamic vinegar
- 1 lb grass-fed ground beef
- Cooked noodles or toasted bread
Instructions
- Preheat your oven to 425 degrees F.
- Add the tomatoes, carrots, and bell peppers to a large casserole dish or a baking sheet. Coat in avocado oil, sea salt, almond flour, and parmesan cheese and toss. Place in the oven and roast for about 30 minutes - or until veggies are soft and roasted.
- In the meantime, cook your ground beef in a large skillet over medium heat.
- Remove the veggies from the oven and carefully transfer to a food processor or high powered blender. Be sure to keep the hole open to allow the heat to escape! Add the balsamic vinegar and basil leaves and pulse until a sauce has formed.
- Pour the sauce over the cooked meat and stir together.
- Serve over noodles of choice or some nice toasted bread! Top with fresh basil and parmesan cheese.
Notes
Almond flour is not required for this dish but it certainly helps thicken it up and gives it a rich nutty flavor. I highly recommend, but just skip it if you don't have it on hand.