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Roast Mediterranean vegetable pasta bake

publication date: Mar 19, 2012
author/source: Fiona Beckett
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Serves 4
Time: 50 minutes - 1 hour
Cost: Under £1 a head

5-6 tbsp olive oil
1 medium to large onion, peeled and cut into 8
1 medium to large aubergine, cut into large chunks
1 large red pepper, deseeded and cut into large chunks
2 courgettes, cut into rounds
About 4/5 fresh ripe tomatoes roughly chopped or 1 x 400g can of tinned tomatoes
1 tbsp of tomato paste (if using fresh tomatoes)
2 cloves of garlic, peeled and crushed or finely chopped
About 3 tbsp chopped fresh parsley (optional)
Salt, pepper and sugar to taste
250g dried pasta shapes e.g. penne or rigatoni

Preheat the oven to 190°C/375°F/Gas 5. Pour 4 tablespoons of the olive oil in a large roasting pan and add the chopped onion, aubergine, pepper and courgettes. Season with salt and pepper, toss them in the oil and bake them for 30 minutes, turning them half way through. If you're using fresh tomatoes dilute the tomato paste in a mug or jug with 225ml boiling water, stirring well to mix it in evenly. Add the crushed garlic, tomatoes and tomato stock if using to the baking dish, mixing it well with the vegetables and return it to the oven. Meanwhile cook the pasta for a minute or two less than the time recommended on the pack. Drain the pasta, reserving a couple of spoonfuls of water, mix it into the vegetables and bake for another 5 minutes or until the pasta is cooked through. Check the seasoning adding salt, pepper and a little sugar to taste (this will bring out the tomato flavour). Stir in the parsley, if using, drizzle with a little extra olive oil and serve.


* If you’re not vegan you can sprinkle parmesan on the pasta once you’ve served it or top the bake with some grated cheese when you add the pasta to give it a crusty topping.

* You could make it spicier by adding 1 tsp paprika or a dollop of chilli sauce when you add the tomatoes


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