Not wanting to seem mundane, but I love pasta! It’s quick and easy, and you can make so many different tasty recipes! I made a giant vat of this Roasted Vegetable Pasta when the whole family came to stay.
We haven’t got around to getting a table appropriate to the size of our new room, so we’re still using our little Argos table for 4 from the old house. It was entertaining fitting 7 people around it, and involved hubby and I sitting on the Ikea shoe bench!
Anyway, enough chat, let’s get onto the recipe. The quantities I give below are for four, but will easily scale to more people, should the need arise.
2 medium red onions
6 fresh tomatoes
4 tbsps olive oil
2 tsps dried basil
200g pack of feta cheese
First chop the aubergine, courgettes and red onions – I did mine about 1.5 cm cubed. Add to a large roasting tray along with the basil and toss in the olive oil. I roasted my vegetables for about 45 minutes in a 200c fan oven, making sure to stir occasionally.
Whilst the vegetables are roasting wash and chop the tomatoes into 8ths and chop the feta into small cubes. You could also use this time to make a green salad and weigh out the pasta!
Once the 45 minutes is up, put the pasta on to boil in lightly salted water in a large saucepan, setting the timer for 12 minutes. Stir the chopped tomatoes into the rest of the vegetables and return to the oven.
If you want to accompany your pasta with garlic bread, now would be the time to put that into the oven.
Once the pasta is cooked, drain and return to the saucepan over the lowest heat. Remove the vegetables from the oven and stir into the pasta. Add the cubed feta and stir until the vegetables and pasta are combined and the cheese is melted.
Serve hot! I’d recommend with salad and garlic bread. Enjoy!