Roasted Vegetable Pasta

Ingredients

Serves 4

  • 20 cherry tomatoes sliced in half
  • 1 red bell pepper chopped into chunky pieces
  • Bunch of asparagus cut into chunks
  • half handful of green beans sliced into halves
  • 12 button mushrooms sliced in half
  • 1 medium courgette (zucchini) chopped into chunky pieces
  • 1 large red onion peeled and sliced into 8 wedges
  • 2 cloves garlic peeled and minced
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 240 ml (1 cup) hot vegetable stock
  • 2 tbsp crème fraiche
  • 300g taglietelle or fettucini
  • TO SERVE: basil leaves, 4 tbs shaved parmesan, pinch of black pepper

Method

Preheat the oven to 180C.

Place the tomatoes in a roasting tin along with the mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano.

Toss every together to evenly distribute the oil and seasoning.

Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.

Meanwhile, oar boil or very lightly steam beans and asparagus,

Add beans and asparagus to baked vegetables. Stir in the tomato puree, vegetable stock. Place back in the oven for 10 minutes.

Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.

Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.

Divide between four bowls and top with basil leaves, grated cheese, and a sprinkling of black pepper.