Roasted ratatouille pasta with Polpa | Mutti Recipe

Ingredients

• 350 g small mushrooms, halved
• 1 large eggplant, trimmed and cut into 2 cm cubes (roughly 600 g)
• 1 large red capsicum, cut into 2 cm pieces
• 1.5 tbsp fresh rosemary leaves, chopped
• 4 tbsp olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 2 x 400 g tins Mutti Polpa Finely Chopped Tomatoes
• ground black pepper
• 500 g spiralli
• 3/4 cup fresh basil, coarsely chopped
• grated parmesan cheese, to serve