Roasted vegetable pasta
Roasted vegetable pasta is a crowd-pleasing dinner that everyone can enjoy. Made with delicious roast Mediterranean vegetables it's quick and easy to prepare. This recipe is a vegan and vegetarian classic that you're sure to love.
Servings 4 people
Calories 480kcal
Ingredients
For the roasted vegetables
- 1 red onion sliced
- 3 garlic cloves crushed
- 2 courgettes sliced
- 2 red or yellow peppers sliced
- 1 aubergine diced
- ½ butternut squash peeled and chopped
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- Salt and pepper
- 400 g cherry tomatoes
For the pasta
- 300 g dried pasta eg penne
To serve
- Freshly chopped parsley or basil
- Pine nuts toasted
- Grated vegan cheese
- Salad
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place all the vegetables apart from the cherry tomatoes into a large roasting dish. Drizzle with olive oil and oregano and season with salt and pepper.
- Roast for 20 minutes.
- Remove from the oven, add the cherry tomatoes and stir well.
- Return to the oven for a further 20 minutes or until all the vegetables are cooked through.
- Meanwhile cook the pasta according to the packet instructions. Drain and mix with the roasted vegetables.
- Serve with freshly chopped parsley, toasted pine nuts and grated cheese.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information only includes the roasted vegetables and the pasta.