I rarely eat pasta (I have very poor blood sugar control) and eating carrots alone also spike my glucose. But the combination of ingredients in this big veggie and feta roast makes it possible to eat both and this mix is also great paired with barley, farrow, or my nutty seed bread. Heres how it scores in the ZOE app:


And here's what happens to the score when I add a high-protein pasta:
This isn't something I eat regularly because it leaves me feeling pretty heavy. But it's great to know that something so creamy and dense isn't completely terrible for me.

Chop up red onions, carrots, and baby tomatoes then throw them onto a well-oiled baking sheet together with a couple of blocks of feta cheese and a can of chickpeas. Add little blobs of minced garlic to some of the veggies then season everything with salt, pepper and Italian herbs if you like them.

Once the veggies are well baked (and the cheese is soft and creamy) throw it all into a large casserole dish or ceramic bowl with the freshly boiled pasta. Mix it well so that everything gets coated in the creamy feta cheese. Add extra seasoning and olive oil if necessary and serve with a wedge of lemon - the little splash of acid is delicious!

HOW TO ROASTED CARROT AND FETA BAKE


PREP TIME: 15 mins
COOK TIME: 30-40 mins
SERVINGS: 4

INGREDIENTS 

  • 2 blocks of feta cheese (depends on how cheesy you want the final combination)
  • 1 can of chickpeas, drained and rinsed
  • 4-5 medium carrots, chopped
  • 1 large red onion, sliced
  • 15 baby tomatoes
  • Minced garlic (either freshly minced or from a bottle)
  • Salt, pepper, and any seasoning you like (e.g. thyme, rosemary, mixed Italian herbs)

STEP BY STEP

- Preheat the oven to 400F, prep a large baking sheet for roasting (line with foil and get it nice and oily) and have a good size casserole dish ready to mix everything in once it's all cooked.
- Chop up red onions, carrots, and baby tomatoes then throw them onto the oiled baking sheet together with the blocks of feta cheese and a can of chickpeas. Add little blobs of minced garlic to some of the veggies then season everything with salt, pepper and any other seasoning you like.
- Roast the veggies for 30 to 40 minutes, turning half way through
- While the vegetables roast, boil the pasta (high protein pasta is ideal)
- Once the carrots are tender, remove the baking tray from the oven and transfer everything to the casserole dish. Drain pasta and throw it into the dish too then mix it in quickly, getting the melted feta cheese to coat everything. 
- Serve with lemon wedges and a side salad.