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Roasted veg pasta recipe

Roasted veg pasta recipe

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Nothing beats a good pasta dish – hearty, warming and delicious. This one uses a veg-packed tomato sauce as a base, with loads of additional diced veg tossed through for extra goodness. If you have an oven, sprinkle with cheese and bake until golden and bubbling. A real crowd-pleaser! See method

  • Serves 10
  • 30 mins to 1 hr, plus chopping

Ingredients

  • 700g alliums (onions, leeks or a mixture of both)
  • 1kg Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
  • 40ml olive or rapeseed oil
  • 850g dried pasta
  • 2 litres tomato base sauce
  • 175g hard cheese
If you don't have any leeks, try using spring or white onions instead

Method

  1. Peel (or trim) and finely chop the alliums. Roughly dice the Mediterranean veg.
  2. Place a large pan on a medium heat with the oil.
  3. Add the alliums, then cover and cook gently for 15 minutes or until softened, stirring occasionally.
  4. Tip in the remaining veg and continue cooking for 15 minutes or until softened.
  5. Meanwhile, if baking, preheat the oven to 190°C/375°F/gas 5.
  6. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain.
  7. Add the tomato sauce to the veg pan and bring to the boil.
  8. Tip in the pasta and toss through the sauce and veg. Season to taste.
  9. Serve just as it is, or spoon into a large baking tray (40cm x 60cm), grate over the cheese and bake for 30 minutes or until golden and bubbling.

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