Pasta with roast vegetable sauce

By admin
06 September 2011

Serves 6

Preparation time: 15-20 min

Cooking time: about 20 min

1 large red onion, quartered

1 clove garlic, crushed and finely chopped

1 red pepper, quartered

250 g baby marrows, cut into pieces

250 g butternut, peeled and cut into chunks

250 g broccoli

80 ml mixed fresh herbs (parsley, coriander, oregano, thyme), roughly chopped

salt and freshly ground black pepper

30 ml (2 T) olive oil

60 ml (¼ c) grated Parmesan cheese

80 ml Bulgarian yoghurt or cream if desired

500 g pasta, cooked al dente

fresh rocket to serve

Preheat the oven to 200 °C.

Put the onion, garlic, red pepper, baby marrows, butternut, broccoli and herbs in a large roasting tin and season with salt and pepper.

Drizzle with the olive oil and bake for 20 minutes or until done.

Put the vegetables in a food processor and blitz until smooth.

Pour the sauce into a saucepan, stir in the Parmesan cheese and yoghurt or cream and simmer the mixture for a few minutes.

Season if necessary.

Toss the pasta with the sauce and garnish with fresh rocket.

TIP: Make double the quantity of sauce and keep half in a glass jar in the fridge to eat later.

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