Description (Some HTML is OK)
A simple roasted vegetable pasta. Healthy, balanced and filling.
Ingredients
Makes 4 servings
- 500g pasta shapes
- 1 onion
- 1 medium butternut squash
- 1 handful cherry tomatoes
- 1 large courgette
- 4 cloves garlic with their skins on
- 1 vegetable stock cube
- Olive oil
- Fresh parmesan, grated
- Herbs, such as rosemary, oregano or a mix such as 'herbes de provence'
Preparation
Preheat oven to 200°C
Cut butternut squash in two across its width, then lengthways across the fat section. Scoop out seeds and pulp. Leaving the skin on, chop into large pieces.
Chop the onion and courgette into large chunks.
Place the squash, courgette, and onion in a baking tray, drizzle with olive oil, and season with salt, pepper and your chosen herbs.
Toss vegetables to coat in the oil.
Place tray in oven, add the tomatoes approximately halfway through cooking time (30-40 mins total).
Prepare *large* pot of boiling water, dissolve vegetable stock cube, add pasta, cook until al dente, or your preference.
Drain pasta and serve in bowls topped with the roasted veg and a touch of grated parmesan (don't forget to try the roasted garlic, simply remove the papery skin. It should have softened, and become sweet and rich).
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