2 Reviews

This deserves every single of those five stars. It takes a little time to make, but it's not much effort really once you have chopped the veg and well worth every minute. My meat loving BF said that surely vegetables couldn't taste this good and it's healthy to boost! I used vegetable stock instead of the reserved cooking liquid to thin the sauce a little and I didn't have any parsley, so I just used a little more basil and thyme (I don't really like parsley much anyways). The only thing I would change would be to add the garlic with the tomatoes, as roasting it minced for twenty minutes at that temperature meant that it just got brown and started to taste bitter. Luckily you couldn't taste it in the end result though. This is a brilliant dish that will definitely become one of the regulars in this house. Thanks for sharing.

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-Sylvie- April 08, 2007
Pasta With Roast Vegetable Sauce