Roasted Vegetable Pasta

Roasted Vegetable Pasta

Fancy a quick, delicious and versatile pasta dish? Yes! Always! Check this out by @thesavvydietitian - yes, she’s at it again… you won’t be disappointed!

800g-1kg pumpkin, kent or butternut, diced
1 brow onion, chopped
1 large red capsicum/bell pepper, chopped
3-4 cloves garlic, sliced
1 can (400g) diced or crushed tomatoes
1 to 2 tablespoons butter or extra virgin olive oil (for a dairy free option)
1 tbsp balsamic vinegar
1/2 cup stock of choice
1 tsp Sticky Balsamic Premium Reserve
Italian herbs, salt and pepper to season

1. Pre heat oven to 180C
2. In a large bowl, toss together the pumpkin, capsicum, onion and garlic with extra virgin olive oil and salt and pepper. Spread evenly on a large pan.
3. Roast for approximately 35-40 mins or until vegetables are cooked through
4. Transfer the roasted veg to a blender. Add diced tomatoes, 1 tablespoon butter or extra virgin olive oil, 1/2 cup stock, 1 tbsp balsamic vinegar and 1 tsp Sticky Balsamic Premium Reserve. Blend until smooth and creamy. Season with Italian herbs, salt and pepper.

This recipe is pretty versatile - you can adjust the ingredients to suit your needs!

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