Roasted Vegetable Pasta that's so simple to make its ready in under 30 Mins!

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This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of creme fraiche, then toss it together with cooked pasta.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/roasted-vegetable-pasta

Ingredients:
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 (I like chestnut mushrooms)
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
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp paprika
2 tbsp tomato puree (paste in the USA)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (cornstarch in USA) mixed with 3 tbsp cold water, to form a slurry
2 tbsp crème fraiche

Pasta
300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta

To Serve:
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
Large pinch black pepper

Instructions:
1. Preheat the oven to 180C/375F (fan)

2. Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.

3. Toss every together to evenly distribute the oil and seasoning.

4. Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.

5. Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.

6. Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.

7. Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.

8. Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.

9. Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.

Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.

Can I freeze it?
No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.

Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).

Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).

Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.

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