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.

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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.

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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.

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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.

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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.

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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?

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