This quick and easy Roasted Vegetable Pasta recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 4
- 1 Red pepper, chopped
- 1 Yellow pepper, chopped
- 1 Courgette, halved lengthwise then sliced
- 1 Red onion, chopped
- 2 Cloves Garlic, peeled
- 2 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- 1 tbsp Balsamic vinegar
- 150g Cherry tomatoes, halved
- 250ml Vegetable stock
- 500g Gluten free pasta (such as chickpea, lentil or buckwheat)
Method
- Preheat the oven to 180ºC.
- Tip the vegetable into a large baking tray and toss with the olive oil, herbs, spices and balsamic vinegar.
- Roast for 30 minutes or until starting to caramelise at the edges. Add the tomatoes and stock to the pan and stir everything together. Cook for a further 10 minutes.
- Remove ⅓ of the vegetables from the tin and puree the rest. Seasoning to taste and adding extra stock or water if needed.
- Meanwhile, cook the pasta for 3 minutes less than the packet instructs and drain.
- Tip the sauce into a saucepan along with the reserved vegetables and heat through. Stir the pasta through the sauce until al dente.
Bell peppers are a highly beneficial addition to the diet for women in perimenopause. They are an excellent source of vitamin C, far surpassing even oranges in their content. This high vitamin C level is vital for collagen production, which is important for skin health – an aspect that can be affected by hormonal changes during perimenopause. Bell peppers also contain a variety of antioxidants, which help in combating oxidative stress, a factor that becomes more significant during perimenopause. Additionally, they are low in calories yet high in fiber, aiding in weight management and promoting digestive health, both of which are important considerations during this transitional period.
