Tuesday, May 1, 2012

Midweek Roasted Veg Pasta

This is one of those throw together recipes. I open the fridge, see what I have and throw it together with maybe a couple additions.
The starting point is always the roast veg though. That's kind of the base of the pasta sauce.

So here's what was in last night's pasta dish:

Start off by putting the following in a roasting dish:

  • 4 baby brinjals, chopped
  • 2 red onions, finely chopped
  • 4 large cloves of garlic, finely chopped
  • half a punnet of button mushrooms, quartered
  • 8 small courgettes, sliced into bite-sized chunks
  • a handful of pepperdews, diced (sweet and hot)
  • a good dollop of olive oil
  • salt and pepper

Put in a 190 degree C oven and start working on the pasta.

NOTE: there are additional ingredients that you will add to the roasting pan at a later stage.

WHEAT-FREE Pasta Recipe:
  • 2 jumbo eggs
  • 200g (plus more if needed) gluten-free flour
knead until no longer sticky (if too dry, add a dash of water; if too wet, add more flour). Wrap in clingfilm and set aside for 15 minutes in a cupboard. Once that's done, unwrap the ball of dough and start rolling into sections. Determine the thickness of the pasta and roll it into slices. Hanging the pasta up as you go along. This will make enough pasta for 6 people.
Put a large pot of water on the stove, set to high heat, add a pinch of salt and wait for the water to start boiling before adding the pasta in.

In the mean time the veggies will have been roasting for 30-40 minutes by now, take them out, give them a stir and add:

*NOTE: you can leave the chorizo out if you want a purely vegetarian option*

Roast for a further 15 minutes, then stir in the following:

  • 2 tins of whole, peeled Italian tomatoes
  • 2-3 tablespoons of tomato paste

Roast for a final 15 minutes, so that the total roasting time is about an hour.

Don't forget about the pasta in between working with the roasting veggies. Once the water is boiling quite visibly, add a dollop of oil and then add the pasta handful by handful and cook for 3 minutes, stirring gently.
Drain in a colander.

Remove the roast veggies from the oven, stir in the pasta so that sauce and pasta are one.
Plate the pasta into bowls.
Garnish with:
  • freshly shredded basil leaves
  • chunks of goats-milk chevin
  • a drizzle of olive oil
Serve with a smile :-)

1 comment:

Betty Bake said...

lovely :) yum!!!