Roasted Vegetable Pasta

Quick Answers

How to Make Roasted Vegetable Pasta

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Spread the courgettes, peppers, onion, tomatoes and garlic on two trays and toss with the oil, salt and oregano.

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2. Roast for 25 minutes until soft and browned at the edges, stirring once.

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3. Meanwhile, boil the penne in salted water until just tender. Keep a mug of the water, then drain.

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4. Squeeze the garlic out of its skins and mash into the vegetables. Toss with the pasta and a splash of the water until glossy, and top with the parmesan.

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A Few Pointers

• Use two trays so the vegetables brown rather than steam.
• Mash the roasted garlic into the juices for a better sauce.
• Add pasta water a splash at a time.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

Green salad · Garlic bread · Crusty bread

Keeping and Reheating

Keeps in the fridge for up to 3 days. Eat it cold as a pasta salad or reheat with a splash of water.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.