Roasted vegetable pasta recipe

Ingredients

• 0.5 large aubergine, cut into bite-size sticks
• 1 red pepper, cut into bite-size sticks
• 1 courgette, cut into bite-size sticks
• 1 medium red onion, cut in half, then each half cut into 6 segments
• 1 garlic cloves, unpeeled, crushed lightly
• 0.5 red chilli, finely sliced (optional)
• 1 pinch salt and freshly ground pepper
• 3 sprigs of thyme
• 6 tbsp extra virgin olive oil, plus extra for drizzling at the end
• 1 packet of Tenderstem broccoli (about 200g), larger stems cut in half lengthways
• 300 g dried pasta shapes - we used gigli
• 50 g flaked almonds
• 25 g grated parmesan cheese