Roasted vegetable pasta recipe Recipe

Name: Roasted vegetable pasta recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 large aubergine, cut into bite-size sticks; 1 red pepper, cut into bite-size sticks; 1 courgette, cut into bite-size sticks; 1 medium red onion, cut in half, then each half cut into 6 segments; 1 garlic cloves, unpeeled, crushed lightly; 0.5 red chilli, finely sliced (optional); 1 pinch salt and freshly ground pepper; 3 sprigs of thyme; 6 tbsp extra virgin olive oil, plus extra for drizzling at the end; 1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways; 300 g (10.6oz) dried pasta shapes - we used gigli; 50 g (1.8oz) flaked almonds; 25 g (0.9oz) grated parmesan cheese

Servings: persons

0.5 large aubergine, cut into bite-size sticks
1 red pepper, cut into bite-size sticks
1 courgette, cut into bite-size sticks
1 medium red onion, cut in half, then each half cut into 6 segments
1 garlic cloves, unpeeled, crushed lightly
0.5 red chilli, finely sliced (optional)
1 pinch salt and freshly ground pepper
3 sprigs of thyme
6 tbsp extra virgin olive oil, plus extra for drizzling at the end
1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways
300 g (10.6oz) dried pasta shapes - we used gigli
50 g (1.8oz) flaked almonds
25 g (0.9oz) grated parmesan cheese

1
Preheat the oven to 180C/gas mark 4 and put on a large saucepan of salted water to boil.
2
Put the prepared vegetables (except the Tenderstem broccoli), garlic and chilli on a baking tray.
3
Scatter with salt, pepper and thyme and pour over the olive oil.
4
Using your hands, toss the vegetables so they are well coated in the oil.
5
(The oil prevents the vegetables burning but also is used in the sauce later so don't be mean with it.)
6
Tuck the thyme under the vegetables to stop it burning and put the tray in the oven and bake for 20 minutes.
7
Halfway through cooking, add the Tenderstem broccoli and toss to combine with the other vegetables and olive oil.
8
Return to the oven.
9
At this point bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente.
10
Meanwhile, toast the almonds on a tray in the oven for about 5 minutes, checking regularly.
11
When the pasta is cooked, drain it and then combine it with the vegetables and any remaining oil from the tray and the almonds in a warm serving bowl.
12
Drizzle with more olive oil according to taste and serve topped with Parmesan.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 13 ingredients. The key ingredients include: 0.5 large aubergine, cut into bite-size sticks, 1 red pepper, cut into bite-size sticks, 1 courgette, cut into bite-size sticks, 1 medium red onion, cut in half, then each half cut into 6 segments, and more.

Yes, Roasted vegetable pasta recipe 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.

Roasted vegetable pasta recipe

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