Roasted Vegetable Pasta Recipe Video
Roasted vegetables add taste and texture to this simple vegetarian pasta dish - the perfect meal for an end-of-week treat.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
* 1 red onion, cut into wedges
* 2 courgettes, cut into 1cm slices
* 1 red pepper, cut into 8 strips
* 300g (11oz) cherry tomatoes
* ½ x 25g (1oz) pack basil, torn
* 2 tbsp olive oil
* 1 tbsp balsamic vinegar
* 150g wholemeal pasta shapes
* 150g pasta shapes
Directions
1. Preheat the oven to 200°C (400°F, gas mark 6). Place all the vegetables and basil on a baking tray and drizzle over the oil and vinegar, season well. Roast for 30 mins.
2. Meanwhile, bring a large pan of water to the boil and add the wholemeal pasta and cook for 1 min, add the plain pasta and cook for a further 9 mins until tender (or cook according to the instructions on pack). Drain and return to the pan.
3. Stir the vegetables into the pasta and serve immediately.
2. Meanwhile, bring a large pan of water to the boil and add the wholemeal pasta and cook for 1 min, add the plain pasta and cook for a further 9 mins until tender (or cook according to the instructions on pack). Drain and return to the pan.
3. Stir the vegetables into the pasta and serve immediately.
