Pasta With Roast Vegetables
photo by JessD
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 large tomatoes
- 2 large zucchini
- 2 red capsicums
- 4 large mushrooms
- 1 large Spanish onion (red onion)
- 1 large eggplant (Aubergine)
- 3 cloves garlic, smashed
- olive oil
- salt
- fresh ground black pepper
- 1 tablespoon brown sugar
- 500 g dry fettuccine (Cook to packet instructions)
- pecorino cheese (optional)
- parmesan cheese (optional)
directions
- Cut Tomatos into eighths, slice Zucchini into strips, cut Capsicum into large squares.
- Place in a"non stick" baking pan, sprinkle with plenty of Salt, Pepper, Olive oil and the Brown sugar.
- Sprinkle the smashed Garlic on top.
- Bake in a 350F or 180C oven for about 40 minutes or until golden.
- Meanwhile In a saucepan saute onion, add cubed Eggplant and sliced Mushrooms.
- Cover, cook on low heat for 20 minutes.
- Combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also) when everything is cooked.
- Turn off heat and allow to rest while pasta cooks.
- Mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hi, I'm a Sydney girl through and through. I have lived here most of my life, one year spent in Perth W.A. After meeting my husband on a Holiday in Bali. Who says holiday romances don't work out!
I am an "at home Mum" Thats my job! Love it too.
My favorite cookbook is La Rousse, I love to research ingredients, find their origin, explore traditional methods of food prep and cooking and incorperate it all into my cooking.
History fascinates me be it in food, architecture, furniture, family, whatever.
Right now we are restoring our home, I also do Leadlighting and Heirloom sewing.
My pet peeve is when people don't smile back!