Method

1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
2. Place all the sliced vegetables into a large bowl.
3. Pour over the oil, a splash of balsamic vinegar and the salt, pepper and sugar.
4. Mix the vegetables to coat in the oil and vinegar.
5. Before you start, be sure to read up on how to cook vegetables safely. Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally for 45 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 2 minutes of cooking time.
6. Cook the pasta in boiling water for 12-15 minutes until it is soft. Drain and add to the vegetable mix.
7. Stir and cook gently for 2-3 minutes before serving your roasted vegetable pasta.