Roasted Vegetable Pasta with Garlic Sauce

Recipe

Roasting really brings out the flavours of vegetables, so this dish is as tasty as it is nutritious. With mixed vegetables for vitamins and pasta for energy-fuelling carbohydrates, this is a powerhouse of a meal!

Serves: 4 people   |   Prep time: 10 minutes   |   Cook time: 20 minutes

Main  

Ingredients

• 2 courgettes, cut into chunks
• 1 aubergine, cut into chunks
• 1 large red onion, cut into chunks
• 4 tablespoons olive oil  
• 1 large onion, chopped  
• 2  garlic cloves, sliced  
• 500g (1 lb) tomatoes, roughly chopped  
• 3 tablespoons tomato purée  
• 4 tablespoons chopped parsley  
• 1 tablespoon dried rosemary leaves
• 150ml (¼  pint) water  
• 250g (8 oz) dried fusilli
• salt

Method

1. Place the courgettes, aubergine and onion in a large roasting tin and toss with 3  tablespoons of the olive oil.  
2. Place in a preheated oven at 220°C for 20  minutes until tender and lightly charred in places.  
3. Meanwhile, heat the remaining tablespoon of oil in a large, heavy-based frying pan and cook the chopped onion and garlic over a medium-high heat for 3  minutes, stirring frequently, until softened.
4. Add the tomatoes and cook for a further 10  minutes, stirring occasionally.  
5. Add the tomato purée, herbs and measured water and bring to the boil, then reduce the heat and simmer for 5  minutes.  
6. While the sauce is cooking, bring a large saucepan of lightly salted water to the boil and cook the fusilli for 10–12  minutes until just tender, then drain.
7. Add the roasted vegetables to the tomato sauce along with the drained pasta and toss well together.  
8. Serve in warmed serving bowls.