Summery Veg Pasta

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My boyfriend’s mother, my darling Ari, makes this gorgeous pasta on Meat-Free Mondays and it is to die for; so of course I had to share it with all of you.


INGREDIENTS

1 packet of ready-cut roasting vegetables (Butternut, baby marrows, red onions, peppers, mushrooms)
1 punnet baby tomatoes
Olive oil
Sea salt & Black pepper
5 sprigs fresh rosemary and thyme
2  whole cloves of garlic
150 grams Danish feta, crumbled
Fresh baby spinach
Extra virgin olive oil
1 packet penne pasta, can be wheat-free
Red chilies, chopped


METHOD
Serves 5-6
Preparation: 3 minutes
Cooking time: 50 minutes


Preheat the oven to 220C and boil the kettle.

On a roasting tray, place the vegetables, 2 tbsp of olive oil, salt and pepper. Roast for 20 minutes. After the 20 minutes add the garlic, rosemary, thyme and half the baby tomatoes.

Put the pasta in a pot with some salted water and boil (follow packet instructions) and start chopping the chilies.

Once the veggies have roasted for 40 minutes add the rest of the baby tomatoes, return to the oven, but turn it off so the tomatoes still remain a bit crunchy.

Once the pasta has finished boiling, pour some of the pasta water into a mug and return to the pot. Into the pot add the roast veggies removing the twigs from the herbs, the crumbled feta, fresh spinach, chopped chili, a swig of extra virgin olive and some extra salt and pepper. If the pasta is sticking add some of the pasta water.

Ps: The picture has two types of pasta, you can also add some farfella.


 

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