Roasted Vegetable Pasta

Absolute heaven in a bowl!

This recipe is very versatile, so you can adapt it using any vegetables you have at home. I ended up using fresh cherry tomatoes, a tin of chopped cherry tomatoes and passata as the base for my sauce; however, if you have more fresh tomatoes, feel free to double the number of fresh tomatoes in order to leave out a tin of chopped tomatoes.

(Serves 4)

Ingredients:

200g pasta (I used wholewheat)

10 cherry tomatoes

1 tin chopped tomatoes (I used chopped cherry tomatoes)

500ml passata

100ml white wine (just a dash)

3 tbsp tomato puree

1 onion

3 garlic cloves

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp paprika

1 zucchini (courgette)

4 chestnut mushrooms (these are just the veggies I had at home, so feel free to substitute for what you already have)

Squeeze of a lemon

Handful fresh basil

Handful nutritional yeast

Grated vegan cheese to serve (optional)

Salt and pepper

Instructions:

1. Preheat oven to 200C or 390F

2. Half the cherry tomatoes and add to a roasting tray. Slice the veggies and place on a separate roasting tray. Peel the garlic cloves (I roasted the garlic cloves whole without slicing it) and slice the onion into wedges, adding it to the roasting tray with the courgette and mushrooms. I placed 1 garlic clove with the tomatoes and the remaining 2 with the other veggies.

3. Drizzle both trays with olive oil, salt, pepper. I also added in the thyme, oregano and paprika to the tray with the courgette/mushrooms. Roast for around 25 - 35 minutes.

4. Meanwhile, cook the pasta according to instructions and leave aside.

5. Once done roasting, gather the garlic cloves out of the baking tray and chop finely and then add in the onion as it is to a large pan or wok on medium heat with a drizzle of olive oil. Add in the white wine and tomato puree and stir for 2 minutes.

6. Transfer the roasted tomatoes to the same pan and use the back of a spoon to crush them. Make sure you transfer all the delicious juice from the tomatoes into the pan! Also add in the tin of chopped tomatoes, passata, lemon juice, salt and pepper. Turn down the heat to simmer for 5 minutes, stirring occasionally.

7. Then add in the remaining roasted veggies.

8. Combine the pasta with the sauce and serve with some fresh basil, nutritional yeast and grated vegan cheese!