Pasta with Roasted Vegetables
This recipe is pretty straightforward, and came about because I had been roasting a simple combination of vegetables earlier in the week, and wanted to see how they worked with pasta. Quite well as it turns out. Pre-roasting does give the vegetables (particularly the peppers) a slightly different taste to frying them, and if you aren’t too heavy handed with the olive oil, it can be healthier too.
I always cook using fresh pasta as I find it has a nice taste and texture – and is also quicker to cook! I haven’t tried making my own yet, but most supermarkets now supply pasta in the chilled foods section – both plain and filled. The amounts quoted were just right for three portions.
- 1 orange pepper (or whatever colour you fancy!) sliced
- 1 onion sliced
- 1/2 aubergine cubed
- plum tomatoes (it’s Summer so buy British!) cut into quarters
- Around a tablespoon of fresh Basil
Pre-heat oven to 200c. Place the chopped vegetables and basil in a baking tray, and drizzle a little olive oil over. Roast in the oven for 20-30 minutes (keep an eye on them!). Remove from oven and put to one side.
- Cubed Pancetta
- 125g Mushrooms (sliced)
- 2 Cloves of Garlic (crushed or chopped finely)
- Around 100ml white wine
- 100ml water
- 250g pasta (such as tagliatelle)
Fry the pancetta (either dry or with a little olive oil). Once it starts to brown, add the chopped mushrooms, and once they have started to soften, add the garlic. Add a little white wine to deglaze the pan. Add the roasted vegetables, and then water. Bring to the boil, and then reduce and simmer for as long as it takes to cook the pasta.