Roasted Vegetable Pasta

Enjoy a taste of summer all year round! If you prefer a more ragu style pasta dish, add a tin of chopped tomatoes to the roasting veg after 5 minutes of them being in the oven and cook for 10 more minutes.If you like add peppers and aubergines for more colour and flavour.

Information

Preparation time: 10 minutes
Cooking time: 30 minutes
Serving size: 4 portions

Ingredients

225g pasta
1 medium courgette
1 medium red onion
250g cherry tomatoes
1x 400g tin of chopped tomatoes* (optional for a ragu style sauce)
3 cloves of garlic
40g fresh basil
1 tablespoon of oil
Salt and pepper to taste

Cooking Instructions

1. Peel the onion and chop in half, then chop each half into half and half again

2. Chope the courgette in half, then cut into rough triangle shapes about the width of your thumb.

3. Peel and finely chop the garlic. (you can use a garlic press)

4. Place the onions, courgette, cherry tomatoes and garlic into a bowl, add the oil and salt and pepper, and mix so all are covered in oil.

5. Place in a roasting tin and cook at 180° for 10 minutes. In a saucepan bring some water to the boil (enough to cover the pasta). Add a pinch of salt to the water. Place pasta into a saucepan. Cook the pasta to packet instructions.

6. Remove pasta from boiling water and add to the roasted vegetables.

7. Roughly chop the basil or rip with your fingers and add to the pasta mix gently and season to taste.

8. Add a little of the pasta water if the dish is too dry for you.