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WELCOME

Thanks for visiting VJ cooks!

I hope you enjoy my website and find some inspiring recipes and ideas. I’m Vanya and I live in beautiful Taupo, New Zealand with my husband, two young sons and Golden Retriever.
I love cooking, baking, sharing recipes and of course eating.

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Beautiful homemade chicken stock 🌿 A great way

AD - This pasta sauce is the perfect way to use up

AD - This pasta sauce is the perfect way to use up leftover roasted vegetables. I make this sauce in bulk which means there is enough for dinner, plus plenty more to freeze for a later date. The GLAD to be Green® Reseal Bags are the perfect size to hold portions of sauce and best still, they can be rinsed out, used again and recycled through TerraCycle or soft plastics recycling schemes in NZ. Sustainable and practical!

@glad_nz #ChangeTheOutcome

Check out the recipe below & hit the save button for later👍🏼

Easy roasted vegetable pasta 🍝

Serves: 4 + makes extra sauce to freeze for later

Ingredients:
½ cauliflower, sliced
1 red capsicum, chopped
1 yellow capsicum, chopped
2 red onions, chopped
2 Tbsp olive oil
2 cans crushed tomatoes
4 cloves garlic, finely grated
1 Tbsp Italian herbs
2 tsp balsamic glaze
To serve:
500g cooked rigatoni
Feta cheese and basil

Method:
1. Preheat the oven to 180 C.
2. Roasted vegetables: Line 2 trays with GLAD to be Green® Compostable Bake Paper. Place vegetables on top and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
3. Cook for 40 minutes until roasted.
4. Pasta sauce: Dice the roasted vegetables and set aside.
5. Heat 1 tablespoon of olive oil in a large frying pan. Add the garlic and cook for one minute. Add the diced, roasted vegetables to the pan and cook, stirring for a few minutes.
6. Sprinkle in the Italian herbs and balsamic glaze. Stir to combine. Add the crushed tomatoes to the pan. Season to taste, turn the heat down and simmer for 5-10 minutes.
7. To serve: Stir half of the pasta sauce through the cooked, drained pasta. Serve with crumbled feta cheese and basil on top.
8. Leftovers: Once cooled, the remaining sauce can be stored in Glad to be Green reseal Bags in the freezer for up to three months. Dispose of the GLAD to be Green® Compostable Bake Paper in a home compost bin.

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