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Roasted Vegetable Pasta
A great mid-week dinner
|
Serves |
2 |
|
Prep time |
5 minutes |
|
Cook time |
30 minutes |
This super simple pasta showcases vegetables as the main event. Perfect for vegans and meat-eaters alike, this dish will transport you straight to Italy!
Ingredients
| 150g | penne pasta |
| 200g | plum or cherry tomatoes, halved |
| 2/3 | aubergine, cut into small chunks |
| 1 | red pepper, cut into small chunks |
| 1 | red onion, quartered |
| 2 | garlic cloves, crushed |
| 1/2 | red chilli, deseeded and diced |
| fresh basil, roughly chopped, handful | |
| olive oil | |
| salt and pepper, to taste |
Method
1. Preheat your oven to 200°C/fan 180°C/gas mark 6.
2. Spread the onion, pepper, aubergine, chilli and garlic in a roasting tin. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes.
3. Add the tomatoes and roast for another 15 minutes.
4. Boil the pasta in salted boiling water according to packet instructions, then drain once cooked.
5. Tip the drained pasta into the roasting tin and combine. Add the basil and serve topped with black pepper.
Chef’s tips
This recipe is featured in our budgeting section – a serving costs less than £1! Make extra for lunch the next day, just add a drizzle of olive oil to liven it up.