• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 30 mins cook

Roasted vegetable pasta

Roasted vegetable pasta

We all love roasted Italian vegetables when dining out, but so often do not prepare them at home. It’s a pity, as the roasted veges in this pasta dish are as appealing...

Ingredients

Roasted vegetable pasta

  • 6 courgettes, cut into sticks
  • 3 red capsicums, seeded and cut into strips
  • 3 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 2 tsp garlic salt
  • 1 tbsp fresh rosemary or thyme (optional)
  • 300 g pasta shells
  • 3 tbsp lite crème fraîche
  • 2 tsp wholeseed mustard
  • 1 tsp lemon juice or balsamic vinegar (optional)
  • 85 g cheddar cheese, grated

Steps

Roasted vegetable pasta

  1. Preheat the oven to 200ºC fan bake.
  2. Place the courgettes and capsicums on a baking tray and drizzle with olive oil. Top with garlic, a sprinkling of garlic salt and fresh rosemary or thyme. Roast for 15 to 20 minutes.
  3. While the veges are roasting, cook the pasta shells in a large pot according to the packet directions.
  4. Drain the pasta and put it back into the pot. Add crème fraîche, mustard and the roasted veges with their oil and crunchy herbs. Add a little acidity (lemon juice or balsamic vinegar) if desired. Gently mix.
  5. Stir through the cheese and serve.

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