Wusthof Roasted Five-Veg Pasta

Wusthof Roasted Five-Veg Pasta

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large roasting tin
  • Large pot for pasta

Ingredients

  • 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
  • 500g dried pasta

Method

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.
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.
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.