Name: Roast vegetable pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram pumpkin, seeded, peeled, cubed; 8 mushrooms, quartered; 2 baby eggplants, sliced; 2 tomatoes, chopped; 1 red capsicum, seeded, sliced; 1 red onion, sliced; 1 clove garlic, crushed; 1 1/2 cup tomato puree; 1/4 cup torn basil leaves, plus extra leaves, to serve; 500 gram wholemeal pasta of choice, cooked, drained; shaved parmesan, to serve

Roast vegetable pasta

Packed full of goodness, this roasted vegetable pasta is packed full of tender pumpkin, mushrooms, eggplant and a punchy tomato sauce that will delight the whole family.

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

500 gram pumpkin, seeded, peeled, cubed

8 mushrooms, quartered

2 baby eggplants, sliced

2 tomatoes, chopped

1 red capsicum, seeded, sliced

1 red onion, sliced

1 clove garlic, crushed

1 1/2 cup tomato puree

1/4 cup torn basil leaves, plus extra leaves, to serve

500 gram wholemeal pasta of choice, cooked, drained

shaved parmesan, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Combine pumpkin, mushrooms, eggplants, tomatoes, capsicum, onion and garlic in a baking dish. Spray with olive oil and season to taste. Toss well to coat evenly.

3.Bake 35-40 minutes, until vegetables are golden and tender. Mix puree and basil through and return to oven for 5 minutes.

4.Toss roasted vegetable sauce through hot pasta. Serve topped with extra basil and shaved parmesan.

Cook pasta in plenty of boiling water until tender. Add n splash of olive oil to help prevent sticking. Drain well.
Note

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Ingredients

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