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Roasted Vegetable Pasta

Serves: 4

Ready in: 30 to 60 mins

Roasted Vegetable Pasta Recipe: Veggie Magazine

Ingredients:

1 red onion, cut into wedges
2 courgettes, cut into 1cm slices
1 red pepper, cut into 8 strips
300g cherry tomatoes
1/2 x 25g pack basil, torn
2 tbsp olive oil
1 tbsp balsamic vinegar
150g wholemeal pasta shapes
150g plain pasta shapes

method:

  • Preheat the oven to 200C/400F/ Gas 6. Place all the vegetables and basil on a baking tray and drizzle over the oil and vinegar, seasoning well. Roast for 30 minutes.
  • Meanwhile, bring a large pan of water to the boil, add the wholemeal pasta and cook for one minute. Now add the plain pasta and cook for a further nine minutes until tender. Alternatively, follow the pack instructions. Drain the pasta and return to the pan.
  • Stir the roasted vegetables and any juices into the pasta, toss until well combined, and serve immediately.
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