Whole Body Nutrition's Rasta Pasta!!!

Rasta Pasta (WholeBodyNutrition’s Fall Version):

Whole Wheat Pasta (cooked and drained), Butternut Squash, Brussel Sprouts, Tofu, garlic, olive oil, shaved parmesan and sage.

Recipe:

1 small to medium butternut squash

2 cups Brussel Sprouts

1 tablespoon olive oil

                                          5 cloves fresh garlic

                                          Salt to taste

Wash and dry butternut squash and brussel sprouts. Slice squash into medium squared chunks, can halve brussel sprouts as well or leave them whole. Once squash and sprouts are sliced, place them in baking container and drizzle with olive oil. Mash and chop garlic, add to the vegetables and mix making sure olive oil coats the vegetables (can add more or less olive oil depending on the amount of vegetables being roasted). Sprinkle with a dash of salt and set baking container aside.

Sage Roasted Tofu

2 packs (any brand) extra firm Tofu

Dried crushed sage about 2 tablespoons

3 plum tomatos

1 tablespoon olive oil

(Olive oil and sage seasoning can be adjusted based on the amount of tofu being prepared)

Cut extra firm tofu into small chunks, slice tomotoes into quarters, toss with olive oil and sage. Place on a baking sheet.

Set oven to 350-400 degrees

 Place baking container with vegetables and baking sheet with tofu and tomatos in pre-heated oven and roast for about 30 minutes or longer if more cooking time is needed for squash and brussel sprouts. Remove once vegetables and tofu are a golden brown color.

Toss with cooked whole wheat pasta and serve with shaved parmesan cheese.

*Gluten Free pasta, flat rice or soba noodles can be used in place of wheat pasta.