Roasted Mediterranean Veg Pasta recipe by Ruhana Ebrahim

Ingredients

• 1 red onion
• ½ tray baby marrows
• 400g cubed butternut
• 1 yellow bell pepper
• 2 packet on the vine roasting tomatoes
• 4 tablespoon Olive oil
• 1 teaspoon salt
• 1-2 tablespoon Za'atar spice/ Robertson's veggie spice
• ½ teaspoon garlic powder (optional)
• Pasta-
• 250g Fettuccine pasta
• 2 tablespoon oil
• 1 teaspoon rough salt
• Pasta sauce-
• 1 onion (sliced)
• 1 teaspoon crushed garlic
• ½ teaspoon chilli powder
• ½ teaspoon salt
• ½ teaspoon dhana jeeroo powder
• 1 teaspoon dried oregano
• 1. Set the oven to 180degC.
• 2. Cut pepper into 12 pieces.
• 3. Cut marrows in halves lengthwise.
• 4. Cut onion into quarters and separate layers.
• 5. Add butternut to veg.
• 6. Combine the vegetables with garlic powder, za'atar spice, salt and olive oil in a roasting pan and spread out.
• 7. Every 10 minutes give the veg a good move around.
• 8. After about 30minutes, start tasting for done-ness.
• 9. If not done roast until satisfied with done-ness.
• 10. In a pot add sliced onion and oil for pasta sauce. Saute till golden.
• 11. Add spices & garlic, braise till fragrant. Remove from heat.
• 12. Leave aside veg but remove tomatoes from vine and place into pot with onions.
• 12. Smash the tomatoes and add 1 cup water.
• 13. Place back on heat & cook till reduced.
• 14. Add a pinch of sugar & oregano and cook till thickened.
• 15. Whilst sauce is cooking down, bring pot of water to boil for pasta.
• 16. When boiling, add oil, salt and pasta.
• 17. Boil uncovered till al-dente.
• 18. Drain and mix with pasta sauce.
• 19. Place veg onto pasta.
• 20. Sprinkle over parmesan and