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Roast vegetable pasta

30 minutes (15 minutes)
Serves 6 (as a side)
  • 2 red capsicums
  • 2 carrots, halved lengthways
  • 500g butternut pumpkin, peeled
  • 1 small eggplant (300g), halved lengthways
  • 1 red onion, cut into wedges
  • 125g button mushrooms, halved
  • 2 tablespoon olive oil
  • 250g dried fettucine pasta
  • 1/2 cup roughly chopped flat leaf parsley
  • 1/2 cup small basil leaves (optional)
  • 125g reduced fat ricotta
  • 2 tablespoons lemon juice
  1. Preheat oven to 240C (220C fan-forced). Cut capsicum, carrot, pumpkin, eggplant and zucchini into 2cm pieces. Arrange over base of a large non-stick roasting pan. Add onion, mushrooms and oil. Toss well. Roast for 25-30 minutes, turning the vegetables twice during cooking time until light golden and tender.
  2. Meanwhile, cook the pasta in a large saucepan of unsalted boiling water, following packet directions. Drain and add to the hot roasting pan. Add the herbs and ricotta and toss gently.
  3. Drizzle over lemon juice. Season with pepper. Serve immediately

Tips

  • You can replace the eggplant with squash or 1 cup frozen peas. If using peas, add them to the pan with the pasta in the last 2 minutes of cooking time.  
  • Serve this veggie-packed pasta as a side to grilled lean chicken, beef or lamb steaks. 
Image  credit: Ben Dearnley Photography

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