There is no better way to get flavour into vegetables than roasting them. Olive oil is fine, but I love coconut oil for roasting these mediterranean style veggies. It’s seems to give a more caramelised taste.
Kids seem to love this dish, especially with a sprinkling of cheese at the end.
A fab go-to pasta dish to hit that comfort spot at the end of a busy day.
Roasted Vegetable Pasta
- 1 x Red bell pepper
- 1 x Bunch fresh tarragon
- Parmesan (vegetarian versions are often available)
- 1 x Red onion
- 1 x Yellow bell pepper
- 1 x Courgette
- 400 g Wholewheat pasta
- 1 x Vegetable stock cube
- 1 Crème fraiche
- 2 tbsp Olive oil
- Pop the oven on to 200c. Chop all of the vegetables roughly and place on a baking tray with a good glug of olive oil and season with salt. Place in the oven to roast for about 20 minutes. After 10 minutes add the garlic cloves whole and unpeeled.
- Cook the pasta according to the packet instructions (usually 10-12 minutes), save 2 tablespoons of the pasta water, drain the rest and set the pasta aside
- Remove your roasted vegetables from the oven and add them to the empty pasta pan. Crumble the stock cube over, crème fraiche, pasta water, parmesan and finely chopped tarragon leaves. Simmer for a few minutes as it turns into a creamy sauce. Add the pasta and stir through. Serve your scrummy bowls of pasta joy!