ROASTED VEGETABLE BALSAMIC PASTA
Easy to make and delicious both hot and cold. It’s so versatile; you can use any vegetable you have. Whether a bumper load of root veg - carrot, sweet potato, squash, beetroot etc - or softer options such as peppers, broccoli, Brussels sprouts and aubergine. Ensureyour roots and your softer veg are roasted on seperate baking trays as they will take different times to cook.
• 1.5 tbsp vegetable oil for roasting
• Approx a kilo of vegetables chopped into
evenly sized 1 to 2 cm pieces. I used carrot,
red pepper, broccoli and courgette.
• 1 red or yellow onion, roughly chopped
• 220 grams pasta of choice - we used the
delicious Emmer and Fava bean from
Pasticio Carleschi (which is available to
add to your veg box!)
• 1 tbsp olive oil
• 1 small shallot (or yellow onion), thinly
sliced
• 2 cloves garlic, very thinly sliced
• 0.5 cup vegetable stock
• 2-3 tablespoons Balsamic vinegar
• 2 big handfuls of chopped spinach or
rocket
• Salt and pepper as needed
• Preheat your oven to 200C
• Toss the vegetables and onion with the vegetable oil and
arrange them on two lined baking sheets. Sprinkle them with
salt and pepper. Roast any root vegetables for 30-40 minutes,
and any softer vegetables (peppers, aubergine, broccoli,
courgette etc) for 20 to 30 minutes - or until browning gently
and tender.
• Meanwhile, boil the pasta according to package instructions.
Drain.
• Heat the olive oil in a large skillet over medium heat. Add the
shallot/onion and garlic. Cook, stirring frequently, till clear
and tender (about 4-5 minutes).
• Add the pasta, roasted vegetables, stock, and vinegar. Warm
everything through in the pan, stirring as you go. Stir in the
spinach/rocket and allow it to cook until gently wilted.
• Season wit salt and pepper. Add an extra splash of vinegar if
desired.
• Serve!