Roasted tomato pasta

 

If you're looking for a healthy yet comforting pasta dish, this it it!

This dish uses fresh tomatoes, mushrooms, red pepper and onion to make a refreshing and light sauce for wholemeal pasta. It has a lot less sugar than the jar sauce you find in the supermarket and wasn't very expensive to make! You can add whatever veggies you want to jazz it up.

I served mine with dairy-free mozzerella initally, but I baked some of the leftovers with applewood's vegan smoked cheese to make an amazing pasta bake! It would also go well with nooch or fresh basil.

This made 2 generous portions and took around 40 minutes to make, including prep time.

Ingredients

• 4oz dry wholemeal pasta
• 300g fresh tomatoes
• 1 red onion
• 200g chopped mushrooms
• 1 sweet red pepper, chopped
• 1 TSP dried basil
• 2 TBSP tomato puree
• Sprinkle of salt and black pepper
• 2 TBSP olive oil

Method

1. Preheat the oven to 180°C.
2. In a large saucepan, cook the pasta according to the instructions until done (make sure you start with so it's done the same time as roasted veggies, which will take 30-40 minutes in the oven!)
3. Chop the onion, mushrooms and pepper and add to a deep baking tray. Quarter the tomatoes (or leave them on a vine if you want) and add these to the baking tray too.
4. Drizzle the olive oil over the veggies and add the salt, pepper and basil. Combine until the veggies are coated.
5. Bake for 30-40 minutes until the veggies are soft.
6. Once cooked, add the pasta and tomato puree to the tray and combine, squishing the tomatoes to help them mix with the pasta.
7. Add any vegan cheese and nooch you like, spoon into a large pasta bowl and serve!