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Roasted Vegetable Pasta

Roasted Vegetable Pasta
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Enjoy vibrant flavors in this easy Roasted Vegetable Pasta recipe! Perfect for dinner—try it tonight for a delightful meal experience.

Ingredients

Scale
  • 20 cherry tomatoes, sliced in half
  • 1 red bell pepper, chopped into chunky pieces
  • 1 yellow bell pepper, chopped into chunky pieces
  • 12 button mushrooms, sliced in half
  • 1 medium courgette (zucchini), chopped into chunky pieces
  • 1 large red onion, peeled and sliced into 8 wedges
  • 2 cloves garlic, peeled and minced
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tbsp tomato puree
  • 240 ml (1 cup) hot vegetable stock
  • 1 tsp vegetarian Worcester sauce
  • 1 tbsp cornflour, mixed with 3 tbsp cold water to form a slurry
  • 300 g (10.5 oz) fresh tagliatelle
  • 20 baby basil leaves
  • 4 tbsp shaved vegetarian Italian-style hard cheese
  • large pinch black pepper

Instructions

  1. Preheat your oven to 180C/375F (fan).
  2. In a roasting tin, combine halved cherry tomatoes, chopped bell peppers, sliced mushrooms, chopped courgette, red onion wedges, and minced garlic. Drizzle with olive oil and balsamic vinegar; season with salt, pepper, oregano, and paprika.
  3. Roast in the oven for 25 minutes until tender.
  4. Stir in tomato puree and hot vegetable stock; return to the oven for an additional 10 minutes.
  5. Cook tagliatelle according to package instructions; drain while reserving some pasta water.
  6. Mix cornflour slurry into the roasted vegetable mixture until thickened.
  7. Combine pasta with sauce and adjust consistency with reserved water if needed.
  8. Serve topped with fresh basil leaves and vegetarian cheese.

Nutrition

Find it online: https://tastykitchenjoy.com/roasted-vegetable-pasta/