Roasted Vegetable Pasta
Roasted vegetables in tomato sauce paired with tubular pasta, seasoned with mustard and sour cream.
Ingredients
eggplant
1
zucchini
1 large
red onion
1 large
garlic (whole)
6 cloves
red pepper (de-seeded)
1 large
olive oil
3 tbsp
cherry tomatoes
12
dry pasta spirals or tubes
3 cups
low-fat sour cream or crème fraîche
4 tbsp
mature cheddar cheese (grated, amount estimated from context)
1/2 cup
wholegrain mustard
1 tbsp
salt and pepper
Instructions
1
Step 1
Preheat the oven to 400°F (200°C). Slice the eggplant, zucchini, and red pepper into bite-sized chunks. Cut the onion into 8 wedges.
2
Step 2
Put the eggplant, zucchini, onion, garlic, and red pepper in a roasting pan. Drizzle the oil over the vegetables and turn them so they are coated in oil.
3
Step 3
Roast for 15 minutes and then remove the pan from the oven. Add the tomatoes and coat them in the oil. Roast for 10 mins or until the vegetables are tender.
4
Step 4
Meanwhile, bring a large saucepan of water to the boil. Add the pasta and cook according to the package until it is tender but not too soft.
5
Step 5
Remove the garlic cloves from the roasting pan. Drain the pasta and add it to the vegetables in the pan. Now peel and finely chop the garlic.
6
Step 6
Mix the garlic with the sour cream and mustard. Add the sour cream mixture to the pasta and vegetables and sprinkle with the cheddar.
7
Step 7
Season and stir to mix it all together. Put the pan back in the oven for 5 minutes or until the cheese has melted and everything is warmed through.
