Pasta With Roast Vegetables Recipe

Name: Pasta With Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large tomatoes; 2 large zucchini; 2 red capsicums; 4 large mushrooms; 1 large Spanish onion (red onion); 1 large eggplant (Aubergine); 3 cloves garlic, smashed; olive oil; salt; fresh ground black pepper; 1 tablespoon brown sugar; 500 g dry fettuccine (Cook to packet instructions); pecorino cheese (optional); parmesan cheese (optional)

Servings: persons

3 large tomatoes
2 large zucchini
2 red capsicums
4 large mushrooms
1 large Spanish onion (red onion)
1 large eggplant (Aubergine)
3 cloves garlic, smashed
olive oil
salt
fresh ground black pepper
1 tablespoon brown sugar
500 g dry fettuccine (Cook to packet instructions)
pecorino cheese (optional)
parmesan cheese (optional)

1
["Cut Tomatos into eighths, slice Zucchini into strips, cut Capsicum into large squares.", "Place in a""non stick"" baking pan, sprinkle with plenty of Salt, Pepper, Olive oil and the Brown sugar.", "Sprinkle the smashed Garlic on top.", "Bake in a 350F or 180C oven for about 40 minutes or until golden.", "Meanwhile In a saucepan saute onion, add cubed Eggplant and sliced Mushrooms.", "Cover, cook on low heat for 20 minutes.", "Combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also) when everything is cooked.", "Turn off heat and allow to rest while pasta cooks.", "Mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired."]

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large tomatoes, 2 large zucchini, 2 red capsicums, 4 large mushrooms, and more.

Yes, Pasta With Roast Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Roast Vegetables

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