Roasted Balsamic Vegetable Sauce

I had this amazing pasta dish at my good friends house the other weekend and I decided to make it my own by alternating a couple different ingredients. Feel free to do the same as this dish is quite versatile. I absolutely loved the flavour of this roasted balsamic vegetable sauce, it is a fantastic dinner for you to recreate if you’re looking for a hearty dish filled with lots of vegetables. The toasted croutons are completely optional, I personally had this major craving going on while I was making it, and it really gave the pasta that crunch I was looking for. photo 2

Roasted Balsamic Vegetable Sauce
  • 2 tablespoons olive oil
  • ¼ cup diced white onion
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 oz baby portobello mushrooms, sliced
  • 6 cups kale
  • 1 teaspoon garlic, minced
  • 3 tablespoon balsamic vinegar reduction
  • ½ cup parmasan cheese (more if needed)
  • salt and pepper to taste
  • 1 package of quinoa pasta, cooked
  • 2 toasted pieces of your favourite bread, seasoned with butter, salt & pepper and garlic powder, diced and throw on top of the salad (optional)
  1. In a large skillet over medium heat, heat olive oil and garlic. Add in the onions and peppers; saute until softened. Add the mushroom and kale, if you feel you need to add in a bit more olive oil feel free to do so now. Cook until mushrooms are browned and kale is soft.
  2. Turn down heat and mix in balsamic reduction, salt and pepper, and parmasan cheese.
  3. Remove from heat and toss in quinoa pasta and then sprinkle with toasted croutons.


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