Oven Roasted Tomato Macaroni
Ever wanted Mac but not so heavy? My light, bright, summery, sweet and zingy mac is just what the summer ordered!!
Sweet and juicy tomatoes, pops of fresh peas, creamy avocado, blanketed on hearty macaroni, this one is on repeat right now and a must save for summer get togethers, an alfresco dinner or an anytime meal! Let’s get our pasta on!!!
Equipment
- oven
Ingredients
Ingredients
- 16 oz macaroni pasta
- 1 cup peas
- avocado roses
Tomato Sauce Ingredients
- 3 tbsp olive oil
- 6 cloves garlic rough chopped
- ½ onion diced
- 2 lbs ripe tomatoes cored and cut in half
- 1 punnet baby tomatoes halved
- handful fresh basil chopped
- 1½ tsp salt
- pepper to taste
- ½ tsp coconut sugar
Instructions
- Preheat oven to 400 then to a baking tray drizzle your olive oil and sprinkle your onion and garlic followed by your Roma tomatoes. (Not the baby tomatoes) Bake for 30 mins, then add the basil and baby tomatoes and cook for a further 10 mins until the skin is lifting off the Roma tomatoes.
- Remove from the oven and set aside some of the baby tomatoes. Peel the skin from the Roma tomatoes and pour into a bowl along with all those yummy roasting juices. With a potato masher or fork, mash until a sauce forms but still has some texture.
- In pot add your pasta, sauce and fresh peas and warm through. Serve in your bowls, top with the roasted baby tomatoes you set aside and top with creamy avocado. ENJOY!!