Lazy roast vegetable pasta recipe
I think this recipe started as a Nigel Slater roast tomato sauce. I was amazed at the transformative effect of adding some vinegar to tomatoes and roasting them in the oven for about 30 minutes. As I always try to eat 5 or more portions of fruit and veg a day I adapted the recipe to include more vegetables, but it is still very easy to cook. It doesn't have much protein so a good grating of cheese on the top will help with that, but if you are looking for an easy, healthy pasta dish then give this a try.
Ingredients - serves 2.
- Half an onion.
- 4 tomatoes.
- Half a courgette.
- Half a red pepper.
- Half a yellow pepper.
- 4 mushrooms.
- 400g tin of chopped tomatoes.
- 2 tablespoons of water.
- One tablespoon of balsamic vinegar (or wine vinegar).
- One tablespoon of extra virgin olive oil.
- Ground pepper to taste.
- 150g-200g wholewheat spaghetti (or other dried pasta).
- Parmesan or cheddar cheese (optional)
- Turn on the oven to 175 degrees (fan) or equivalent.
- Chop the tomatoes, courgette, peppers, onion and mushrooms into small pieces.
- Place them into an oven proof dish.
4. Add the tin of chopped tomatoes.
5. Pour two tablespoons of water into the empty tomato tin and swirl around to get the last bit of the juice and pour into the dish.
6. Mix the tomatoes and water with the chopped vegetables.
7. Add a tablespoon of balsamic vinegar and a tablespoon of extra virgin olive oil and mix well.
8. Add a few twists of ground black pepper.
9. Place the dish in the oven and roast for 35 - 40 minutes stirring halfway through.
10. Serve on a bed of spaghetti and top with grated parmesan or cheddar cheese (optional).