Pasta with roast vegetables - Pasta med rostade grönsaker

PASTA WITH ROAST VEGETABLES
Pasta med rostade grönsaker

Vegetables and herbs with taste and colour from the sun take you straight to Italy when eating this.

4 servings

1 aubergine

2 red onions
2 yellow bell peppers
8 un-peeled garlic cloves
3 tablespoons olive oil
1 tablespoon dried mixed herbs,
e.g. oregano, marjoram and thyme
freshly ground black pepper
12 cherry tomatoes
1 tablespoon tomato paste
2 tablespoons warm water
10 oz pasta of your choice
1/3 cup grated Parmesan cheese

Heat the oven to 200°C/390F.

Trim and dice the aubergine. Peel the red onions and cut them in wedges. Rinse, trim and slice the sweet peppers. Put aubergine, onion and shredded sweet pepper in an oven-proof dish. Put in the un-peeled garlic cloves and pour on the olive oil. Blend well, sprinkle with the herb mix and black pepper. Roast the vegetables in the oven for 25 minutes and turn them after half the time.

Take the vegetables out of the oven and blend in the tomatoes. Mix tomato purée with 2 tablespoons hot water in a bowl, pour this over the vegetables and roast for another 15 minutes.

Bring water to a boil in a large saucepan, put in the pasta and boil on high heat, no lid, for 10 minutes until the pasta is done but still al dente. Drain and put in 4 deep plates. Put the vegetables on top and mix lightly, sprinkle with cheese and serve.

Enjoy!

Bella