Roast Vegetable Pasta
1 packet of penne or pasta of choice Small pack of baby potatoes, unpeeled About 12 baby onions, peeled
2 red peppers, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
3 large onions, quartered
1 punnet button mushrooms, whole
1 Tsp brown sugar
Half a cup chutney (any type)
Half a cup of tomato ketchup
500 ml boiling water
Salt, pepper, a dash or two of olive oil
1. Place all vegetables, besides the pepper in a large casserole dish. Place the peppers on top.
2. In a decent sized jug, dissolve sugar with the boiling water. Add ketchup, chutney, a pinch of salt and pepper.
3. Pour the above over the vegetables. Sprinkle with olive oil and bake in a moderate oven (190 degrees) for approx fifty minutes, until vegetables are cooked and the peppers are charred on the edges.
4. Serve with prepared pasta.
Comment from Kate
This is one of my favourite meals to cook my partner too. He is crazy for roast vegetables but likes them just so. he likes to have them in Panini’s and as side dishes and I think he would love them with pasta. So this is definitely something I will try soon.
This recipe sounds very interesting; I have never used sugar in a savoury dish before. But I have heard of savoury and sweet going very well together.
As vegetarians we eat a lot of pasta and rice dishes and so the more variety in recipes we have the better. It can get a bit repetitive and my pasta dishes usually consist of tomatoes and quorn mince and mushrooms. Roast vegetables have a unique flavour as the roasting both softens and brings the full flavour of each vegetable. Peppers are the best for this, they actually sweeten up and stop being sour.
Did You Like This Page? Why Not Let me know.