There are few things more comforting than a bowl of pasta and this roasted veg pasta comes together in a snap, especially if you’ve got ready made roasted veggies on hand.
Recipe
Serves 2. Active time: 10 mins. Cook time: 10-15 mins.
Ingredients
1 cup roasted veg (or sautéed in olive oil) like tomato, pepper, garlic, onion, and optionally chilli
1 cup tinned tomatoes or passatta
A handful of fresh or dried basil or similar herb
150g of your favourite pasta
Parmesan or similar hard cheese
Extra Virgin Olive Oil
Salt and pepper
Method
Put a large pot of salted water on to boil and cook pasta according to packet instructions.
While it cooks, blend half the veg with the tomato and some herbs. If you’ve no means to blend, or can’t be bothered, skip this step.
Add a glug of olive oil to a pan over a medium heat and add the tomato sauce. Gently fry the sauce for a few minutes until it starts to bubble, reduce to low and add the rest of the veg.
When the pasta is finished, stir a few tablespoons of the pasta water to the pan to thin the sauce (the starch will stop it becoming too watery). Taste and add salt and pepper to taste, then drain and add the pasta to the sauce.
Stir to coat the pasta well and add some fresh basil and serve with a good grating of parmesan over the top and a few cracks of black pepper if you like it.
A bit of a blether
If you cook the vegetables in advance this takes very little time at all, but even if cooking fresh it’s fairly low effort. The veg roasts in 20 mins, or can be sautéed in olive oil for 10-15 mins. You can easily add a load of whatever vegetables to this that you have on hand, spinach, green beans, mushroom, courgette, whatever. Though if using and former cooked veg don’t blend them into the sauce or it may become a bit gritty.
You could also make a big batch of these and freeze either the sauce on its own or the sauce and the oasta for a quick meal to grab when you’re craving something comforting and quick.
Enjoy and thanks for reading,
Matthew
A Sincere Love of Food 
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