Pasta with roasted vegetables | Reader's Digest Australia

Name: Pasta with roasted vegetables | Reader's Digest Australia
Ingredients: 1 eggplant, cut into large chunks; 2 zucchini, cut into large chunks; 2 red capsicums, quartered and seeded; 1 green capsicum, quartered and seeded; 4 ripe tomatoes, halved; 2 red onions, quartered; 1 bulb garlic, cloves separated but unpeeled, plus 2 cloves garlic, chopped; 3 tablespoons extra virgin olive oil; cayenne pepper; ⅓ cup (40 g) sunflower seedssoy sauce; 350 g long, wide pasta, such as reginette, lasagnette or pappardelle; ¼ cup (60 g) tomato paste, or to taste; handful of fresh basil leaves, coarsely chopped if large, or 2 tablespoons chopped fresh parsley; salt and pepper

www.readersdigest.com.au

Oven–roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with long, wide pasta. A sprinkling of crunchy sunflower seeds adds texture as well as additional...

View Original

Share this recipe:

Ingredients

1 eggplant, cut into large chunks
2 zucchini, cut into large chunks
2 red capsicums, quartered and seeded
1 green capsicum, quartered and seeded
4 ripe tomatoes, halved
2 red onions, quartered
1 bulb garlic, cloves separated but unpeeled, plus 2 cloves garlic, chopped
3 tablespoons extra virgin olive oil
cayenne pepper
⅓ cup (40 g) sunflower seedssoy sauce
350 g long, wide pasta, such as reginette, lasagnette or pappardelle
¼ cup (60 g) tomato paste, or to taste
handful of fresh basil leaves, coarsely chopped if large, or 2 tablespoons chopped fresh parsley
salt and pepper