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Roasted Vegetable Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple vegatable pasta dish which i think is best eaten cold- for two. All the instructions are not exact! Enjoy.

A simple vegatable pasta dish which i think is best eaten cold- for two. All the instructions are not exact! Enjoy.

Ingredients

Serves: 2

Metric Cups
  • 5 cherry tomatoes
  • 1 pepper
  • 3 cloves garlic
  • 1 chilli
  • 1 courgette
  • ½ aubergine
  • sundried tomatoes (a jar of)
  • olive oil
  • 200 grams pasta
  • 5 cherry tomatoes
  • 1 pepper
  • 3 cloves garlic
  • 1 chile
  • 1 zucchini
  • ½ eggplant
  • sundried tomatoes (a jar of)
  • olive oil
  • 7 ounces pasta

Method

Roasted Vegetable Pasta is a community recipe submitted by janiceward and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre heat the oven at 190.
  • In a roasting tin put (about 5 cherry) tomatoes, garlic, courgettes, peppers, chillies and aubergine! Cover with plenty of olive oil and salt and pepper. Roast the veg for about 40 minutes or until the veg are soft and the peppers are slightly blackened.
  • Meanwhile in a pestle and mortar crush some sun dried tomatoes- for 2 people crush about 8 sundried toms. Add some olive oil- a couple of table spoons or until it could coat pasta.
  • Let the roast veg cool and then slice them up and swish the garlic.
  • Boil 200 g of pasta in salted water for ten minutes or how ever long the instructions tell you to.
  • Once the pasta is ready mix in the veg and the tomato sauce. Add salt and pepper and leave to cool.
  • Pre heat the oven at 190.
  • In a roasting tin put (about 5 cherry) tomatoes, garlic, zucchini, peppers, chillies and eggplant! Cover with plenty of olive oil and salt and pepper. Roast the veg for about 40 minutes or until the veg are soft and the peppers are slightly blackened.
  • Meanwhile in a pestle and mortar crush some sun dried tomatoes- for 2 people crush about 8 sundried toms. Add some olive oil- a couple of table spoons or until it could coat pasta.
  • Let the roast veg cool and then slice them up and swish the garlic.
  • Boil 200 g of pasta in salted water for ten minutes or how ever long the instructions tell you to.
  • Once the pasta is ready mix in the veg and the tomato sauce. Add salt and pepper and leave to cool.
  • Tell us what you think