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Rainbow Pasta

Prep Time:

15 Minutes

Cook Time:

30 Minutes


4 Servings

Allergens: Celery, soya and nuts

About the Recipe

This is a great gluten-free dish that maximises the nutritional benefits of the rainbow inspired vegetables that provide different types of antioxidants, sources of fibre and also nitrates for good energy and recovery.

- Sunni Patel, PhD


  • 1 courgette (diced)

  • ½ butternut squash (diced)

  • 2 beetroot (diced)

  • 1 aubergine (diced)

  • 1 bell pepper (diced)

  • 2 carrots (diced)

  • 3 celery stalks (diced)

  • 5 tomatoes (quartered)

  • 260g lentil pasta

  • 1 tsp miso paste

  • 1 avocado

  • 50g cashew nuts (soaked)

  • 2 tbsp nutritional yeast


  1. Add the chopped vegetables on a roasting tray and evenly rub the ingredients with 2 tbsp olive oil and dried herbs

  2. Roast at 200°C for 20 minutes and make sure to keep shaking the tray throughout until fully cooked

  3. Meanwhile boil the red lentil pasta until cooked and drain (reserving some of the pasta water)

  4. Once the vegetables are roasted, purée in a pan or blender with the miso paste, 1 avocado, cashew nuts, 120ml pasta water (add more depending on the consistency of the sauce you prefer), and 2 tbsp nutritional yeast

  5. Serve the pasta with the pasta sauce and some fresh basil and extra nutritional yeast if desired

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