Meals and Courses

Roasted Vegetable Pasta with Garlic and Herb Sauce

cook 30 mins
  • 2 courgettes, trimmed and cut into chunks
  • 1 aubergine, trimmed and cut into chunks
  • 1 large red onion, cut into chunks
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 500 g (1 lb) tomatoes, roughly chopped
  • 3 tablespoons tomato purée
  • 4 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary leaves
  • 150 ml (1/4 pint) water
  • 250 g (8 oz) dried fusilli
  • salt
  • warm crusty bread, to serve (optional)
  • Place the courgettes, aubergine and onion in a large roasting tin and toss with 3 tablespoons of the olive oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until tender and lightly charred in places.
  • Meanwhile, heat the remaining tablespoon of oil in a large, heavy-based frying pan and cook the onion and garlic over a medium-high heat, stirring frequently, for 3 minutes until softened. Add the tomatoes and cook, stirring occasionally, for a further 10 minutes. Add the tomato purée, herbs and measurement water and bring to the boil, then reduce the heat and simmer for 5 minutes.
  • While the sauce is cooking, bring a large saucepan of lightly salted water to the boil and cook the fusilli for 10–12 minutes until just tender, then drain.
  • Add the roasted vegetables to the tomato sauce along with the drained pasta and toss well together. Serve in warmed serving bowls, with warm crusty bread, if liked.
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