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Roasted Vegetable Pasta
Roasted vegetable pasta is a tried and true favorite. You can add whatever vegetables you prefer.
Ingredients
- leek, large; white parts only; split lengthwise and cut into bite-sized pieces3
- red onion, medium; cut into eighths1
- red bell pepper, cut into wide strips1–2
- olive oil
- thyme, fresh2 sprig
- vegetable stock or water
- garlic, large; chopped4 clove
- tomato sauce, 360 ml1 1/2 cup
- basil, 120 ml; fresh; chopped1/2 cup
- white wine, 60 ml1/4 cup
- salt, or less1 tbsp
- penne, 330 g; dried; or other pasta3/4 lb
- Parmesan cheese, 80 ml; grated1/3 cup
- mozzarella or goat cheese, 85 g; optional3 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat oven to 425°F (220°C).
Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast in the preheated oven until they are cooked and start to brown (about 30–45 minutes). Check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.
While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then, turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!
Turn oven down to 375°F (190°C). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.
Boil a large pot of water, and add the salt and pasta. Cook the pasta for about 6–8 minutes until al dente.
Drain pasta, and add it to the sauce and vegetables. Add the cheese and mix it all.
Grease a 2–2 ½ quart casserole dish, and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375°F (190°C) oven.