Roasted Vegetable Pasta
A delicious and hearty pasta dish with roasted vegetables and a rich tomato sauce.
Equipment
- Chopping board
- Chopping knife
- Mixing bowl
- Wooden spoon
- 2 Baking tray
- Saucepan
- Grater
Ingredients
- 1 red onion cut into wedges
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 courgette sliced
- 3 cloves garlic leave them unpeeled
- 20 ml vegetable oil such as olive or rapeseed oil
- dash of balsamic vinegar
- pepper
- salt
- 1 tsp sugar
- 400 g tin tomatoes
- 200 g pasta
- parmesan grated, to serve
Instructions
- Preheat the oven to 160°C / 325°F / Gas Mark 3.
- Place all the sliced vegetables and garlic into a large bowl.
- Pour over the oil, a splash of balsamic vinegar and the salt, pepper and sugar.
- Mix the vegetables to coat in the oil and vinegar.
- Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally, for 45 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 20 minutes of cooking time.
- Cook the pasta in boiling water for 12 to 15 minutes until it is soft. Drain the pasta and return it to the saucepan, along with the roasted vegetable and tomato mixture.
- Stir and cook gently for 2 to 3 minutes.
- Sprinkle the Parmesan over the pasta and serve.
Notes
You could also use aubergine in this recipe if you like; it works well too.
Nutrition per Serving
Calories: 301kcalCarbohydrates: 54gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 142mgPotassium: 707mgFiber: 5gSugar: 10gVitamin A: 1305IUVitamin C: 113mgCalcium: 68mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!