Roast vegetable pasta

Great pasta recipes are so good to have around, so print this one and keep it somewhere for anytime healthy pasta that is really so simple it could hardly be called cooking. When you roast vegetables it enhances the natural flavours which when combined with a few little extras is quite incredible. It’s a rustic vegetable pasta that even the most hardened meat eater will love.

What you need

3/4 cup olive oil
2 teaspoons crushed garlic
2 red peppers seeded and quartered
2 yellow peppers seeded and quartered
400g butternut roughly chopped
250g button mushrooms
500g dry spaghetti
handfull of coriander leaves ripped up
grated rind of 1 lemon
1/4 cup lemon juice
Parmesan cheese

The process

Put on your grill and get it really hot.

Place peppers on a baking tray skin side facing the grill and grill until the skin has blackened and blistered. remove from oven and place in a bowl, cover with cling film and let them sweat while you continue.

Reduce the heat to 200 Celsius and place the butternut on the tray, sprinkle with some of the olive oil and bake for 15 minutes. Now open the oven and toss the mushrooms onto the tray, bake for another 10 minutes or so until mushrooms are soft.

Now put your pasta into the largest pot you have of vigorously boiling salted water to cook.

Take the peppers out of the bowl and slide off the blackened skins, it’s a bit messy but so therapeutic.

Chop them up roughly. Chop the butternut a bit smaller and combine all of the vegetables together, add the garlic, lemon juice, lemon rind and Olive oil and mix to combine the flavours.

When your spaghetti is ready drain and return to the pot, add the vegetable mixture along with the coriander leaves and toss it gently.

place in a serving bowl and grate or shave over a generous amount of Parmesan cheese.

This is seriously good. Here are the rest of the pasta recipes