Food by Barbara Northwood

Roast Vegetable Pasta

Nov 15 02:41pm

Serves
Serves 4

Ingredients

3 ripe tomatoes, cut in half lengthways
3 zucchinis, cut in half lengthways
300g pumpkin, cut into 5cm pieces
1 sweet potato, cut into 5cm pieces
Sea salt
Freshly ground black pepper
80ml olive oil
400g spaghetti
1 bunch chives, finely chopped
Shaved parmesan, to serve

Method

1 Preheat your oven to 190C.
2 Place all the vegetables on a baking tray, season and drizzle with olive oil. Place in the oven and allow to roast for 30 minutes or until golden. You can remove the tomatoes after 25 minutes.
3 Place the spaghetti in a large pot of boiling salted water and cook as per packet instructions. Remove from heat and drain. Drizzle a little oil over the pasta to prevent it sticking together.
4 In a large bowl combine the pasta and vegetables, add the chives and season with salt and pepper. Divide over 4 bowls and top with a little shaved parmesan. Serve immediately.