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Roasted Vegetable Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings


  • 1 tbsp olive oil
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 courgette
  • 1/2 aubergine
  • 4 cloves garlic
  • 1 tin tomatoes
  • 1 tsp mixed herbs
  • handful basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 cherry tomatoes


  • Chop the vegetables in bite size pieces and put in a baking dish. Add the cherry tomotoes (leaving them whole)
  • Drizzle with olive oil and add 2 cloves of garlic. Pop into a 180 degree oven and roast for 30 minutes
  • While the vegetables are roasting add some oil to a saucepan and entle fry the remaining cloves of garlic for a couple of minutes making sure not to burn them
  • Then add the tomatoes, herbs and seasoning and simmer until the vegetables are roasted.
  • Cook some fusilli pasta (about 100g per person)
  • Add the roasted vegetables into the tomato sauce and stir well. Then add the pasta and stir the sauce through. Add a ladle or two of the pasta water. This helps the sauce coat the pasta.