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Roasted Vegetable Pasta

Roasted Vegetable Pasta: Easy Recipe for Delicious Home Cooking

Delicious Roasted Vegetable Pasta made with fresh ingredients, perfect for home cooking.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course main dish
Cuisine Italian
Servings 4 bowls
Calories 386 kcal

Equipment

  • oven
  • large pan
  • roasting tin

Ingredients
  

Vegetables and Sauce

  • 20 pcs cherry tomatoes sliced in half
  • 1 pcs red bell pepper chopped into chunky pieces
  • 1 pcs yellow bell pepper chopped into chunky pieces
  • 12 pcs button mushrooms sliced in half
  • 1 pcs medium courgette (zucchini) chopped into chunky pieces
  • 1 pcs large red onion peeled and sliced into 8 wedges
  • 2 cloves garlic peeled and minced
  • 2 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 tablespoon tomato puree paste in the US
  • 240 ml hot vegetable stock (1 cup)
  • 1 teaspoon vegetarian Worcester sauce or regular Worcestershire sauce for non-vegetarian
  • 1 tablespoon cornflour mixed with 3 tablespoon cold water to form a slurry
  • 2 tablespoon crème fraiche

Pasta

  • 300 g fresh tagliatelle or swap with your favourite fresh pasta

To Serve

  • 20 pcs baby basil leaves
  • 4 tablespoon shaved vegetarian Italian-style hard cheese or parmesan for non-vegetarian
  • large pinch black pepper

Instructions
 

Cooking Instructions

  • Preheat the oven to 180C/375F (fan).
  • Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano, and paprika.
  • 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.
  • Stir in the tomato puree, vegetable stock, and Worcester sauce. 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.
  • Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
  • 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.

Notes

Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days. Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating. You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating. No, I don’t recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.

Nutrition

Serving: 423gCalories: 386kcalCarbohydrates: 59gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 564mgFiber: 4gSugar: 8g
Keyword Easy Pasta Recipe, Homemade Pasta, Pasta with Vegetables, Roasted Vegetable Pasta, Vegetarian Pasta
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