Pasta with Roast Vegetables and Pecans

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to

Nutritional information per serving
  • Energy: 1340 KJ
  • Protein: 8g
  • Total fat: 12g
  • Saturated fat: 1g
  • Carbohydrates: 41g
  • Sugars: 6g
  • DietaryFiber: 6g
  • Potassium: 480mg
  • Sodium: 100mg
  • Calcium: 50mg
40 mins
8 people


  • 2 red onions
  • 1 punnet cherry tomatoes
  • 4 baby eggplants
  • 10 Dutch carrots
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 100g pecan nuts
  • 400g pasta – fettuccine
  • 2 tablespoons lemon juice
  • 0.25 teaspoons salt
  • 1 cup fresh basil


  1. Cut onions into eighths. Slice baby eggplants lengthways. Peel the Dutch carrots. Roughly chop the pecan nuts.
  2. Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl
  3. Add a third of the oil and mix, lightly coating the vegetables with oil
  4. Spread the vegetables on tray, and bake in a moderate oven, 180C, for 20 minutes
  5. While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes
  6. Prepare fettuccine according to packet instructions
  7. In a small bowl, combine remaining olive oil, lemon juice and salt. Remove vegetables from the oven and squeeze the garlic out of its skin into the oil mixture. Mash with a fork
  8. Add roasted vegetables and olive oil mixture to cooked pasta
  9. Serve sprinkled with roasted pecan nuts and torn basil

Hot tip! If you don’t have baby eggplant or Dutch carrots, just use the regular variety. One medium eggplant and four regular carrots will substitute nicely.

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