Tagliatelle With Roasted Vegetables

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This is one of my favourite Friday night dishes. I feel like I am having a take-away (Italian style) but it is home-made and healthy. I try not to eat too much white pasta but I will treat myself now and again. If I am feeling super healthy, I will swap the white pasta for an alternative like chickpea pasta. And if I’m feeling naughty I will serve it up with garlic bread. It’s the weekend after all! And if it’s Monday or Wednesday night and you feel the need for carbs, this is light even not to feel too stodgy….

Serves 2

Ingredients

1 red pepper
3 cloves garlic
1 chilli
1 courgette, cut into bite size chunks
½ aubergine, cut into bite size chunks
1 tin tomatoes
1/2 tsp cayenne pepper
sprinkle of mixed herbs
salt & black pepper
olive oil
200 grams tagliatelle

Method

Pre heat the oven to 200 (180 for fan oven).

In a roasting tin put the garlic, courgettes, red pepper (I prefer to leave this whole then skin it and slice it when it comes out of the oven), chilli and aubergine. Cover with plenty of olive oil and salt and pepper. Roast the veg for about 40 minutes or until the veg is soft and the red pepper is slightly blackened.

Meanwhile add the tin tomatoes to a pan along with the cayenne pepper and mixed herbs and let simmer for about 15 minutes.

Boil the pasta in salted water according to the instructions.

Once the veg is ready, mash the garlic cloves and add it to the tomato sauce along with the roasted vegetables. Season to taste.

Once the pasta is ready mix in the veg and tomato sauce.

Serve with a handful of rocket to garnish.

Hope you enjoy it if you try it!

lifestyle, foodBy Regina Turk