This is the very definition of a cheap and easy meal. Throw things in a dish, blend them up, and mix with some cooked pasta. This sauce is quite versatile so could possibly be used with cold meats or in a sandwich. For me at least, it was a good way of using up excess vegetables otherwise heading for the bin. If you like something a bit spicier, add a whole red chilli to the roasting tray.
You could make a big batch and freeze it for nights when you don’t fancy cooking. Thanks to Rercy’s husband Dave for the recipe. Serves four.
Ingredients
- Around 12 cherry tomatoes, halved
- 2 red peppers, chopped into cubes
- 1 onion, quartered
- 1/2 courgette, sliced into long strips
- 1 carrot, peeled and chopped into long thin strips
- 4-5 whole garlic cloves
- A handful of fresh basil
- 500g spaghetti or pasta of your choice
- A handful of pine nuts (optional)
- The optional red chilli, sliced in two lengthways
- 2-3 tablespoons of olive oil
- Salt and pepper
Instructions
-
Spaghetti with Roasted Vegetable Sauce Coat the onion, garlic carrot, courgette and red pepper (plus the chilli if you’re having it) in olive oil, salt and pepper.
- Place in a preheated oven at around 200°C. After 10 minutes, add the cherry tomatoes. Cook all the vegetables for another 20 minutes, turning once.
- Ten minutes before the vegetables are ready, cook the pasta according to packet instructions.
- Blend the sauce, adding salt and pepper or extra basil to taste. Add a little olive oil if it’s too thick. I like to leave some chunks of veg in it, that way they still retain a little bit of their own identity while contributing to the lovely flavours of the sauce.
- Pour the sauce over your spaghetti. Done!
