Recipes ROAST VEGGIE PASTA
ROAST VEGGIE PASTA
Raid your veggie tray and make this pasta that exuberantly celebrates all things plant-based. Aubergines, butternut, tomatoes, courgettes and onions are drizzled with olive oil and seasoned with an extra generous shake of our new Cape Herb & Spice Roast Veggie Seasoning and into the oven they go. When they’re caramelized and soft, tumble in fusilli, crumble over feta and that’s dinner done!
- WHAT YOU WILL NEED -
- third of a cup extra virgin olive oil
- 2 fat cloves garlic, peeled and sliced in half lengthwise
- 200g punnet small tomatoes
- 2 large aubergines, diced into bite-sized pieces
- 10 courgettes, sliced
- 4 red onions, peeled and quartered
- 1 medium butternut, diced into bite-sized pieces
- Cape Herb & Spice Roast Veggie Seasoning
- 3 wheels soft and creamy Danish-style feta
- large handful of basil
- 4 cups uncooked fusilli pasta
- salt and black pepper
- METHOD -
Pre-heat your oven to 200˚C. Pour the olive oil into a small saucepan and add the garlic cloves. Cook over very low heat for 5 minutes, then discard the garlic. Place the vegetables on two large baking trays lined with baking paper (it makes cleaning up easier). Drizzle with half of the olive oil and toss to coat. Sprinkle vegetables very generously with our Cape Herb & Spice Roast Veggie Seasoning and pop trays in the oven for 30-40 minutes to roast until veggies are soft and starting to caramelize. Cook the pasta in plenty of salted water until al dente. Place warm pasta in a large serving bowl and pour over remaining half of the garlic-flavoured olive oil. Toss to coat and adjust seasoning with salt and a generous grinding of black pepper. Add roast veggies to the fusilli, crumble over feta and tear over basil.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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