entrees

Berbere Spiced Roasted Vegetables & Pasta

Showcase Ethiopia’s star seasoning blend, Berbere, in this simple veggie-forward pasta dish. Warm ingredients like Cinnamon and Ginger infuse a fragrant richness into cauliflower, carrots and cherry tomatoes while they roast. Toss with cooked pasta, feta and parsley squeeze of lemon to complete this East African meal.
20 min
PREP TIME
40 min
COOK TIME
220
CALORIES
12
INGREDIENTS
8
Servings

INGREDIENTS

  • 225 g dry spaghetti
  • 2 cups (500 ml) cauliflower florets
  • 1 cup (250 ml) ½-inch (1.25 cm) diced carrots
  • 1 cup (250 ml) 1-inch (2.5 cm) diced okra
  • 1 cup (250 ml) halved cherry tomatoes
  • 1/2 cup (125 ml) crumbled feta cheese, plus additional for garnish
  • 3 tbsp (45 ml) olive oil, divided
  • 2 tbsp (30 ml) chopped parsley, plus additional for garnish
  • 1 tbsp (15 ml) Berbere Seasoning Blend
  • 1 tsp (5 ml) Sea Salt Grinder
  • 1 medium red onion, cut into 1-inch (2.5 cm) pieces
  • 1 medium lemon, cut into wedges

Preparation

  • 1 Preheat oven to 450°F (230°C). Toss vegetables with 2 tbsp of oil in a large bowl. Mix berbere seasoning blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch (38x26x3 cm) baking pan.
  • 2 Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
  • 3 Meanwhile, cook pasta as directed on package. Drain well. Transfer to a large bowl. Add feta, parsley and remaining 1 tbsp (15 mL) oil; toss well. Place pasta in serving dish. Top with roasted vegetables. Garnish with lemon wedges and additional feta and parsley, if desired.

NUTRITION INFORMATION

(per Serving)

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