Roasted Vegetable Curry Pasta

I had a bunch of vegetables left over from the making of my stop action video, Herbivores as well as some other vegetables in my pantry that I needed to use up, so I decided to cook up a big batch of food to last me the week.  I seasoned some cauliflower, brussels sprouts, carrots, edamame, onions, ginger and garlic with a curry vinaigrette (homemade curry powder, Dijon mustard, sherry vinegar, and melted butter), and put the mixture on a baking sheet and roasted it in the oven (~400 degrees F) for 45 minutes or so.  Then I used the roasted veggies as a sauce for some whole wheat penne, and garnished with chopped dill.

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leesean

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