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Creamy Roasted Veggie Pasta



With cooler weather moving in, our bodies start looking for something a little more filling, a little warmer, and a little more homely. If you love pasta but are looking for fresh inspiration- look no further.


This creamy, yet bright, dish ticks all the boxes. Easy enough for a mid-week wonder and comforting enough for a cool weekend at home. I mean- who can say no to roasted cherry tomatoes AND roasted capsicum all in one dish! Smokey and creamy cut with the zing of cherry tomato. Don't count on leftovers.

Serves 2


What you need:


  • 1 large red capsicum, thinly sliced

  • 2 cups cherry tomatoes, roasted

  • 1 onion, diced

  • 4 cloves of garlic, sliced thinly

  • ½ cup milk or cream

  • 200g pasta cooked to packet instructions

  • 1/3 cup parmesan cheese, grated

  • ½ cup baby basil leaves

  • Olive oil

  • Salt and pepper to taste


Method:


  1. Preheat the oven to 160 degrees C.

  2. Place the cherry tomatoes and capsicum on a baking tray, drizzle with olive oil and sprinkle with salt. Bake for about 30 minutes or until the skin of the tomatoes have split. Remove from oven and set aside.

  3. Heat a good glug of olive oil in a large flat pan. Fry the onion and garlic until translucent and fragrant. Add the capsicum and tomatoes to the pan and stir to combine.

  4. Add the milk and pasta, stir, bring to a quick boil and switch off the heat. Season with salt and pepper to taste.

  5. Let the pasta sit for 5 minutes to absorb the flavours.

  6. Stir in the basil leaves and serve into bowls. Top with parmesan and enjoy right away!