So, November! Welcome! I promised you all that this month, My True Food Love Tales would be all about happy endings in your kitchen oven. Tales of lovely and hot sweet and savory dishes. Oven dishes are sooo cool! They often require minimum of preparation and maximum of taste! This oven made pasta dish is healthy and easy. It actually came to my mind when I ran out of time just before I had to go to work. It is very convenient for busy days on which you still want to eat that yummy pasta but don’t feel like washing all those dishes, stirring sauce on the stove and staying in the kitchen. On these lovely cold days, you want to spend as much cozy time in your living room as possible, right? I know I do.
I was looking at my kitchen cupboard groceries and I thought to myself: ”Something with pasta, something with broccoli, something with cute little tomatoes..” I had some whole wheat pasta, fusilli, that had been lying in the cupboard for a couple of months so I really wanted to use that one. It was actually a good one for this oven dish because this pasta is somewhat firmer than the white ones. In a roasting pan, I added the pasta with 1,5 liters of water. The water cooks the pasta in the oven so you don’t need to make a sauce. That saves a lot of time but does it taste well, you ask? Well, because you add whole tomatoes, garlic, onion , salt and vegetable stock cubes to the water, you are actually making a lovely broth in the oven in which the pasta and vegetables cook lovely, soft, creamy and delicious. You can add anything you like!
I cut up a whole broccoli, a couple of carrots, vegan chicken bits, an onion, garlic cloves, a chili pepper and added everything to the water. Add spices and cheese you like and just put the whole thing in the oven for about an hour and done is you easy and hot November oven dish. Of course you can eat this any time you like, it will still be yummy 😉 Read on for this easy recipe.