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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Roughly chop red and yellow peppers, courgette, tomatoes, red onion, and sliced mushrooms into chunky pieces.

Place the chopped vegetables in a high-sided baking dish.

Add 12 sliced button mushrooms, 2 cloves of minced garlic, 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, 0.5 teaspoons of salt, 0.5 teaspoons of pepper, 1 teaspoon of dried oregano, and 1 teaspoon of paprika to the dish.

Toss everything together with a couple of spoons until thoroughly combined and spread out in an even layer.

Place the baking dish in an oven preheated to 180°C fan (375°F) for about 25 minutes.

Remove the dish from the oven and add 2 tablespoons of tomato puree and 240 ml of hot vegetable stock, plus 1 teaspoon of Worcester sauce. Stir to combine.

Return the dish to the oven for another 5 to 10 minutes until the sauce is bubbly.

Meanwhile, boil 300 grams of fresh tagliatelle according to package instructions (about 5 to 6 minutes).

Drain the cooked pasta, reserving about a cup of the pasta cooking water.

Remove the roasted vegetables from the oven and stir in a corn flour slurry made from 1 tablespoon of corn flour mixed with 3 tablespoons of cold water until the sauce thickens.

Add the cooked pasta and 2 tablespoons of creme fraiche to the vegetable sauce and toss everything together. If needed, loosen the sauce with splashes of reserved pasta cooking water.

Divide the tagliatelle mixture between four bowls and top with grated Parmesan and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens