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.

Parsnips - Dutch style

I’m not a huge fan of parsnips. I never was. But done like this, slathered in cheese and butter, they become just about bearable! This was taken from a recipe from a Dutch cookery book but I messed around with it because it was far too fiddly and I’m not into lots of swapping dishes and preparations stages. I’ll give the recipe the way I did it, then give the way you’re ‘supposed’ to do it. I served these with vegetarian steaks (yes really – Quorn is great!)and onion rings, but I think they’re pretty versatile. Just make sure you serve them with something strong tasting.

Parsnips – Dutch style

Serves 4

I think variances in cooking time are quite forgiving. I cooked them for about 40 minutes.

800g parsnips chopped lengthways then into 1-2cm thick slices

2 tblsp flour

50g butter

200ml vegetable stock

200g strong, tangy cheese, like mature cheddar (you can use less, but I’m a cheese freak)

Salt and pepper

Preheat oven to 180C

*Prepare the stock and whisk a small amount of cold water with the flour so it doesn’t form lumps.

*As the oven is heating, melt the butter in a roasting dish/pan. Once melted, take the tin back out and shake the parsnips around in it until coated. Season with the salt and pepper.

*Pour over the flour and stock so that all pieces are evenly covered.

*Sprinkle over the cheese and again make sure everything is evenly mixed.

*Cook in the oven for however long you feel is necessary (I did 40 minutes, 30 minutes is probably also possible).

Notes: It really, really helps if you use a non-stick tin. The cheese will melt and burn (Just the way my mum likes it!) which will stick horribly if you don’t.

The real Dutch way – Preheat oven to 250C. Boil the parsnips with 2 tbsp of lemon juice and the flour paste over a high heat for 5 minutes. Then melt the butter in a casserole dish (I think a frying pan or saucepan is meant), add the stock (Only 100ml used now), salt and pepper and 1tsp ground nutmeg and braise for 5 minutes. Layer parsnips and the sauce with the cheese in a greased, ovenproof dish then bake in the oven for 15 minutes.

P.S. Oops! I forgot to take a picture. Hopefully I’ll remember tomorrow.