Meals and Courses

Roasted Vegetable Pasta with Garlic and Herb Sauce

cook 30 mins
Ingredients
  • 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)
Directions
  • 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.
Like This? Try These
More on Food