Pasta with Kidney Beans and Roasted Vegetables

Eat your colours to be your healthiest!

This is a great meat free dinner and bonus if you have leftovers for lunch!

Ingredients:
454 g box penne
1 - 540 ml can kidney beans, rinsed and drained
2 tbsps olive oil
2 tbsps butter
3 garlic cloves, minced
1 or 2 cups (previously) roasted mixed vegetables
2 tbsps tomato sauce or diced canned tomatoes
1 cup chopped kale
salt and pepper to taste
1/3 cup parmesan cheese
2 tbsps freshly chopped parsley
additional olive oil

For the roasted mixed vegetables I used carrots, sweet potato, onion and sweet pepper but you can really change it up depending on what's in your fridge.

Cut carrots in sticks and sweet potatoes in cubes, slice onions and sweet peppers. Try to group veggies that will take about the same amount of time to cook.

Toss with a couple of tbsps avocado or vegetable oil. Place on parchment lined baking sheets.

Place pans in a 425 F oven.  Just 15 minutes for the carrots/sweet potatoes (check for tenderness) and 25-30 minutes for the onions/sweet peppers.

Remove from oven and add a little sea salt and  a drizzle of olive oil. I had these made the day before. If you make enough you can have the mixed veggies as a side and still have a couple of cups leftover for this recipe!

Cook the penne and drain.

While the pasta cooks, in a large skillet heat olive oil and butter. Add the minced garlic and cook just until fragrant, about 1-2 minutes. 
Add the kale and tomatoes, cook 1 minute.

Add the roasted veggies , pasta and kidney beans. Salt and pepper to taste.

Remove from heat. You may want to add a little more olive oil. Toss with parmesan or serve it on the side. Add some fresh parsley and you are good to go!

Adapted from: nourishingmomsmtl.com Buddha Bowl