Main Dishesdeliciouslyella
Summer Roasted Vegetable Pasta
This pasta dish celebrates tomatoes at their finest. The rich sauce is made from cherry tomatoes, cooked down with onion, garlic and a hint of brown rice miso. Roasted courgettes, aubergine and red peppers are then stirred through to create a flavoursome pasta sauce.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 190°C fan / 375°F. Place the pieces of courgette, aubergine and peppers on a baking tray; drizzle with olive oil and a sprinkling of salt. Mix well and roast for ⏱️ 35 minutes, or until all of the vegetables are soft.
aubergine1
2
While the vegetables are cooking, place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Mix well and cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oilonion1garlic2 cloves
3
When the onion is soft and translucent, add the cherry tomatoes and paprika. Mix well and cook for ⏱️ 10 minutes, or until the tomatoes have broken down.
onion1cherry tomatoes10 ozpaprika2 teaspoons
4
At this point, cook the pasta following packet instructions. Mix the tomato purée, brown rice miso paste and roasted vegetables through the tomato sauce. Cook for 5–⏱️ 10 minutes until everything is heated through.
dried pasta10.6 oztomato purée2 tablespoonsbrown rice miso paste1 teaspoon
5
Once the pasta is cooked, reserve a little of the water and then drain. Mix the pasta through the sauce, adding a splash of the pasta water, if needed, until you reach your desired consistency.
dried pasta10.6 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...