Prep Time:15 mins
Understanding food allergies and intolerances
Roasted vegetable pasta
Cooking Time:45 mins
Serves:4 Adults
A delicious pasta dish packed with a range of roasted vegetables! A tasty veggie meal for the whole family.
About this recipe
This roasted vegetable pasta recipe was adapted from the safefood 101 Square Meals.
Ingredients
- 20ml / 1 1/2 tablespoons olive oil or rapeseed oil
- 1 red onion, cut into wedges
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 courgette, sliced
- 3 cloves of garlic (leave them unpeeled)
- Dash of balsamic vinegar
- 5g / 1 teaspoon dried Italian herbs
- 400g tin of tomatoes
- Pepper and salt
- 5g / 1 teaspoon sugar
- 200g pasta
- Grated parmesan to serve, if desired
Method
- Preheat the oven to 160°C / 325°F / Gas Mark 3.
- Place all the sliced vegetables into a large bowl.
- Pour over the oil, a splash of balsamic vinegar, 1 tsp dried Italian herbs, and the salt, pepper and sugar.
- Mix the vegetables to coat in the oil and vinegar.
- Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally for 40 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 2 minutes of cooking time.
- Cook the pasta in boiling water for 12-15 minutes as per pack instructions. Drain and add to the vegetable mix.
- Stir before serving.
- If desired, add grated parmesan on top to serve.
What you will need
- Baking tray
- Cheese grater
- Chopping board
- Chopping knife
- Mixing bowl
- Saucepan
- Wooden spoon
Serving suggestions
Serve your delicious pasta dish with a fresh side salad,
"You could also use aubergine in this recipe if you like, it works well too."
