Name: Roasted kumara, tomato and zucchini pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 kumara, peeled, cut into small chunks; 1 punnet cherry tomatoes, halved; 2 zucchini, cut into small chunks; 2 garlic cloves (skin on); 375 gram fettuccine (or other pasta of choice); 1/2 cup white wine; 1 1/2 cup tomato passata; 1 tablespoon toasted pine nuts; basil leaves and shredded parmesan,to serve

Roasted kumara, tomato and zucchini pasta

Skip to Recipe

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

2 kumara, peeled, cut into small chunks

1 punnet cherry tomatoes, halved

2 zucchini, cut into small chunks

2 garlic cloves (skin on)

375 gram fettuccine (or other pasta of choice)

1/2 cup white wine

1 1/2 cup tomato passata

1 tablespoon toasted pine nuts

basil leaves and shredded parmesan,to serve

Method

1.Preheat oven to moderate, 180°C.

2.Combine vegetables and garlic in a baking dish. Spray with oil and season to taste. Bake for 20-25 minutes until golden and tender. Remove and discard skin from garlic. Chop finely.

3.Meanwhile, cook pasta in large pan of boiling water according to packet instructions. Drain well. Return to pan.

4.Heat wine in a pan. Simmer for 2 minutes until reduced by half. Blend in passata, stirring for 4-5 minutes until heated through.

5.Toss through pasta with vegetables and garlic. Serve topped with pine nuts, basil and parmesan.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Exclusive winter sale