RCI-ND.001.0013.001
Roasted Vegetable Pasta
This is a tried and true favorite. You can add whatever vegetables you prefer.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- leeks3 largewhite parts only, split in half lengthwise and cut to bites sized pieces
- red onion1 mediumwhacked into eighths
- red bell pepper (sometimes use 2) cut into wide strips1 unit
- olive oil1 unit
- fresh sprigs of thyme2 unit
- Vegetable stock or water1 unit
- garlic cloves4 largechopped
- (360ml) tomato sauce1 1/2 cups
- (120ml) chopped fresh basil1/2 cup
- (60ml) white wine1/4 cup
- (or less) of salt1 tablespoon
- (330g)dried penne pasta (doesn't have to be penne)3/4 pound
- (80ml) grated Parmesan cheese1/3 cup
- optional: 3 ounces (85g) mozzarella or goat cheese1 unit
Method
1
Preheat oven to 425 degrees F. (220c)
2
Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast until they are cooked and start to brown (about 30-45 minutes). Hint: check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.
3
While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!
4
Turn oven down to 375 F (190c). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.
5
Boil large pot of water and add the salt and pasta - undercook the pasta - should take only 6-8 minutes.
6
Drain pasta, add it to the sauce and vegetables. Add the cheese and mix it all. Grease a 2 to 2 1/2 quart casserole dish and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375 F (190c) oven.