Capsicum, Zucchini and Pumpkin Baked Pasta

I'm always trying to add more flavour to dishes as I don't like to add salt to bubs dishes to keep the sodium low. This recipe is so tasty and a little twist on a normal pasta sauce. You can add so many veggies to this one but I tried it with capsicum, zucchini and pumpkin.

It's also nice and quick to make and doesn't require standing over the stove!

INGREDIENTS:

• 1/2 butternut pumpkin

• 1 red capsicum

• 1/2 zucchini

• 1 onion

• 2 cloves garlic

• Olive Oil

• 1/2 tsp salt reduced chicken stock powder

• Thyme

• Nutmeg

• Paprika

• pasta of your choice (I used gluten free star pastina)

METHOD:

1. Wash, peel and slice vegetables thinly

2. Lay out on a baking pan and drizzle with olive oil

3. Place onion and garlic around veggies

4. Sprinkle with stock and herbs of your choice (my choices are listed above)

5. pop in over on 180 degrees until soft and slightly browned

6. Remove garlic and onion and discard (these can be added to the mix but I prefer to remove them once cooked as the flavours can be very overpowering)

7. In a pot, boil your pasta.

8. Strain pasta and keep some of the water aside.

9. In a blender, blitz up your veggies to desired consistency. Add some of the pasta water if required for a smoother 'sauce'

10. Add veggie sauce to pasta and mix in. Enjoy :)