Roasted Vegetable Pasta

A flavourful and vibrant dish, perfect for those who love the rich taste of roasted vegetables. The combination of roasted tomatoes, red capsicum, and onions, blended into a smooth sauce, provides a deep and aromatic flavour enhanced by garlic, paprika, and oregano.

Ingredients

190g Pasta

2 large Red Capsicums

4 large Tomatoes

4 Garlic Cloves

1 tbsp Olive Oil

Pinch Salt & Pepper

1 tsp Paprika

1 tsp Oregano

Pinch Chilli Flakes

1 tbsp Chives, chopped

3 tsp Parmesan Cheese

Method

Start by preheating your oven to 200°C. Prepare a baking sheet by lining it with parchment paper or lightly greasing it.

Cut the tomatoes, red capsicum, and onions into chunks. Peel the garlic cloves. Arrange these vegetables on the prepared baking sheet. Drizzle them with olive oil and season with salt, pepper, paprika, oregano, and a pinch of chili flakes. Toss everything to coat well.

Roast the vegetables in the preheated oven for about 45 minutes, or until they are soft and slightly charred. While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a little of the pasta water.

After the vegetables have roasted, let them cool slightly, then transfer them to a blender or food processor. Blend until smooth to create your pasta sauce. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

In a large mixing bowl or the same pot used for cooking the pasta, combine the blended sauce with the cooked pasta. Mix well to ensure that the pasta is evenly coated with the sauce.

Serve the pasta hot, garnished with freshly chopped chives and a sprinkle of grated parmesan cheese.