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Wusthof Roasted Five-Veg Pasta

  • Super simple
  • 1:00 h
  • 15 ingredients

We love simple and healthy here at BOSH! HQ, and this Roasted Five-Veg Pasta certainly does the job. The key to achieving the perfect sliced and diced veggies is to use a sharp high-quality knife, and for us, it just has to be the WÜSTHOF Chef’s Knife. We bought ours years ago and use them every single day.

Serves: 4

Ingredients

For the sauce

  • 2 red onions
  • 5 cloves garlic
  • 30g basil
  • 2 medium courgettes
  • 2 medium red bell peppers
  • 1 medium aubergine
  • 300g cherry tomatoes
  • 50g pitted Kalamata olives
  • 2 tbsp capers
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 700ml good quality passata
  • 100g baby spinach
  • salt, pepper & sugar to taste

For the pasta

  • 500g dried pasta

Before you start

Preheat oven to 180*C fan | Lasagne dish / roasting tin | Kettle boiled

Step 1

Prepare the vegetables

  • Peel and finely chop the onion.
  • Peel and finely slice the garlic cloves.
  • Separate the basil stems from the leaves, finely chop the stems and reserve the leaves for later.
  • Trim the courgette and cut into chunks.
  • For the pepper, remove the stem and seeds, then cut into chunky slices.
  • Finally, chop the aubergine into 2cm chunks.

Ingredients

  • 2 red onions
  • 5 cloves garlic
  • 30g basil
  • 2 medium courgettes
  • 2 medium red bell peppers
  • 1 medium aubergine

Step 2

Get ready to roast

  • Add all your prepped vegetables to a roasting tin, along with the olives, cherry tomatoes, capers and passata.
  • Drizzle over the olive oil, balsamic vinegar, a sprinkle of sugar and add big pinch of salt, then mix well.
  • Roast in the oven, stirring occasionally, for 45-50 minutes, or until soft and turning golden.
  • Once soft, stir through the reserved basil, baby spinach and nooch.

Ingredients

  • 300g cherry tomatoes
  • 50g pitted Kalamata olives
  • 2 tbsp capers
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 700ml good quality passata
  • 100g baby spinach

Step 3

Cook the pasta

  • Bring a large pot of salted water to the boil, and cook pasta according to the instructions on the packet.
  • One cooked, drain and add to the vegetable mix.
  • Taste and season to taste with more salt, pepper, sugar and nutritional yeast.

Ingredients

  • salt
  • pepper & sugar to taste
  • 500g dried pasta