Oil Free Pasta with Baked Veggies

Another simple pasta dish. I’m always afraid the pasta just will not taste good without oil, but I proved myself wrong with this one. Oil free and perfect for a strict fasting day. Preheat the oven to 425.

20131024 oil free pasta
I filled an oven proof bowl with slices of onion, tomato and red bell pepper. I seasoned the veggies with salt, pepper, and garlic powder. I covered the dish with foil and popped it in the oven at 425 for 25 minutes.

20131024 oil free pasta2
After 25 minutes all the veggies were soft, and the tomatoes started breaking down. There was lots of yummy juice. I drizzled it with about 1 Tbsp of tahini, and just a little maple syrup (yes, maple syrup). Stir it up to incorporate the tahini & syrup into the juice. Pop it back in the oven, uncovered, for another 15 minutes.

20131024 oil free pasta3
You want the veggies to just barely be browned around the edges and the liquid should thicken up a little, but be careful not to let it get too dry. It’s basically the sauce for your pasta.

20131024 oil free pasta4
Add cooked pasta, whatever kind you like, in proportion to the amount of veggies you baked. I seasoned mine with a bit more salt, pepper & garlic. Stir it up.

20131024 oil free pasta5
The bowl is pretty messy, but I love only using one dish and it was really nice to eat out of a burning hot bowl on a wintry night like last night! The tahini and maple syrup were a good sub for the oil. The tahini added just the right amount of fat, and the syrup cut what I think is a kind of a weird flavor you get from cooking onions without oil.

What do you do to add flavor to your food when you cut out the oil?

0 thoughts on “Oil Free Pasta with Baked Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *