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Recipe

Roast vegetable pasta

Packed full of goodness, this roasted vegetable pasta is packed full of tender pumpkin, mushrooms, eggplant and a punchy tomato sauce that will delight the whole family.

2014年5月29日2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Roast vegetable pasta
  • 500 gram pumpkin, seeded, peeled, cubed
  • 8 mushrooms, quartered
  • 2 baby eggplants, sliced
  • 2 tomatoes, chopped
  • 1 red capsicum, seeded, sliced
  • 1 red onion, sliced
  • 1 clove garlic, crushed
  • 1 1/2 cup tomato puree
  • 1/4 cup torn basil leaves, plus extra leaves, to serve
  • 500 gram wholemeal pasta of choice, cooked, drained
  • shaved parmesan, to serve

Method

Roast vegetable pasta
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Combine pumpkin, mushrooms, eggplants, tomatoes, capsicum, onion and garlic in a baking dish. Spray with olive oil and season to taste. Toss well to coat evenly.
  • 3
    Bake 35-40 minutes, until vegetables are golden and tender. Mix puree and basil through and return to oven for 5 minutes.
  • 4
    Toss roasted vegetable sauce through hot pasta. Serve topped with extra basil and shaved parmesan.

Notes

Cook pasta in plenty of boiling water until tender. Add n splash of olive oil to help prevent sticking. Drain well.

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