Friday, 18 November 2011

Roasted vegetable pasta with ricotta

Since the 11th I seem to have disappeared into a Skyrim-sized hole, and my allotted computer time has been eaten up by playing, rather than writing. But here's an easy, rustic and nutritious pasta dish to fll yourselves with in the long winter nights. Your choices of vegetables goes here, I used the classic mediterannean style.

Roasted vegetable pasta with ricotta

Serves 4

Takes about 40 minutes

2 small aubergines

2 courgettes

250g button mushrooms

2 orange peppers

330g dried pasta (I used shells)

A 250g bag of baby spinach leaves

A ready mix of spices to sprinkle onto roasted vegetables (I used Schwartz mediterannean chicken spices. If you can't get anything like it, use some herbs de provence with some paprika and dried garlic)

250g rictotta cheese

Extra virgin olive oil for roasting and dripping on the pasta to stop it from sticking

A dash of balsamic vinegar

Preheat the oven to 200C if fan, 220C conventional

* Chop up the veggies into inch-sized chunks while the oven is preheating.

* Put some olive oil into a roasting tin and chuck the veggies in, stirring to ensure they are well coated.

* Sprinkle herbs/spices on top, toss for an even coating, then pop in the oven for around 30 minutes.

* In the meantime boil the pasta according to package instructions. Set aside when done and toss with a bit of oil to stop it sticking.

* When the veggies are done, take them out and first stir the spinach into the pasta. Then stir in the vegetables evenly, then dollop the rictotta on top and mix well.

* Drizzle with a bit of balsamic vinegar and season if you only used herbs on your veggies.

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