Summer Roasted Vegetable Pasta
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 courgettes
- 1 large aubergines
- 2 red peppers
- 1 onion
- 2 cloves garlic
- 10 oz cherry tomatoes
- 2 teaspoons paprika
- 300g dried pasta
- 2 tablespoons tomato purée
- 1 teaspoon brown rice miso paste
- drizzle of olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 190°C fan / 375°F. Place the pieces of courgette, aubergine and peppers on a baking tray; drizzle with olive oil and a sprinkling of salt. Mix well and roast for 35 minutes, or until all of the vegetables are soft.
Step 2
While the vegetables are cooking, place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Mix well and cook for 5–10 minutes until soft.
Step 3
When the onion is soft and translucent, add the cherry tomatoes and paprika. Mix well and cook for 10 minutes, or until the tomatoes have broken down.
Step 4
At this point, cook the pasta following packet instructions. Mix the tomato purée, brown rice miso paste and roasted vegetables through the tomato sauce. Cook for 5–10 minutes until everything is heated through.
Step 5
Once the pasta is cooked, reserve a little of the water and then drain. Mix the pasta through the sauce, adding a splash of the pasta water, if needed, until you reach your desired consistency.
Step 6
Save recipe for the next time?
