Roasted Vegetable Pasta

One of my recent posts about being neighbourly, talked about how great my neighbours are, and how we even give each other food and other things.  One neighbour has an allotment, and she frequently passes beautiful vegetables over the fence to me.  So the other day, I made a beautiful roasted vegetable pasta dish and promised you the recipe.

The dish is not complex, in fact that is what is delightful about this recipe, in that the produce does the talking!

There are no set ingredients as such, so use any vegetables that you have to hand that would work well.  

Roasted Vegetable Pasta Recipe Ingredients

• Olive Oil (Plenty)
• Vegetables such as aubergine, peppers, courgette, mushrooms and onion
• A few chilli flakes
• Pasta of your choosing
• Passata or a tin of chopped tomatoes
• Salt and pepper
• Fresh basil leaves
• Parmesan cheese if you desire

Roasted Vegetable Pasta Recipe Method

Heat your oven to around 200 degrees centigrade.

Use a large roasting tin, as this helps to roast the vegetables so that they do not steam as much.

Chop up (quite chunky) a selection of vegetables such as aubergine, peppers, courgette, mushrooms and onion.  Over the top, pour a decent amount of olive oil and then get your hands in and make sure the oil is coating the vegetables.

Place into the oven for between 30-40 minutes until the vegetables are soft and cooked through.  During the last ten minutes of cooking, prepare your spaghetti or chosen pasta and cook to the instructions.  Occasionally I make my own fresh pasta which is so beautiful with the roasted vegetables.

Once the vegetables are cooked, take them from the oven and add some passata ( I use around a third of a jar) and mix it into the vegetables.  The heat from the pan and vegetables cooks it enough.

Plate up by putting your spaghetti on first, then spoon the vegetables on top.  Tear a few fresh basil leaves, a further drizzle of olive oil and a grating of parmesan cheese if you wish.

Super healthy and delicious!