Roasted vegetable pasta
Average rating:
Roasted vegetables add taste and texture to this simple vegetarian pasta dish - the perfect meal for an end-of-week treat
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Prep time: 10 mins
preparation -
Cooking time: 30 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
You can vary the roasted vegetables to suit your taste: aubergine, mushroom and fennel all work well, too.
- 1 red onion, cut into wedges
- 2 courgettes, cut into 1cm slices
- 1 red pepper, cut into 8 strips
- 300g (11oz) cherry tomatoes
- ½ x 25g (1oz) pack basil, torn
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 150g wholemeal pasta shapes
- 150g pasta shapes
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place all the vegetables and basil on a baking tray and drizzle over the oil and vinegar, season well. Roast for 30 mins.
- Meanwhile, bring a large pan of water to the boil and add the wholemeal pasta and cook for 1 min, add the plain pasta and cook for a further 9 mins until tender (or cook according to the instructions on pack). Drain and return to the pan.
- Stir the vegetables into the pasta and serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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