Roasted Vegetables and Pasta

Name: Roasted Vegetables and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 medium eggplant, cut into large cubes; 3 courgettes, thickly sliced; 1 small red onion, cut into wedges; 1 red pepper, cut into large cubes; 1 yellow pepper, cut into large cubes; 6 garlic cloves, unpeeled; 3 tablespoons olive oil; 1 teaspoon maggi garlic instant bouillon granules; 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary; 3 larges tomatoes, quartered; 125 g large shell pasta; fresh ground black pepper; 2 tablespoons chopped parsley (as a garnish); 2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar; 1/2 teaspoon maggi green herb stock powder; 1 teaspoon tomato paste

Submitted by Wendy's Kitchen

"I was looking for a simple but flavoursome pasta dish with roast vegetables. I got this off the Masterfoods website. I added a can of drained chickpeas for some protein and also chopped sweet potato and pumpkin. Everyone loved it."

Download

Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

1 medium eggplant, cut into large cubes
3 courgettes, thickly sliced
1 small red onion, cut into wedges
1 red pepper, cut into large cubes
1 yellow pepper, cut into large cubes
6 garlic cloves, unpeeled
3 tablespoons olive oil
1 teaspoon maggi garlic instant bouillon granules
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
3 larges tomatoes, quartered
125 g large shell pasta
fresh ground black pepper
2 tablespoons chopped parsley (as a garnish)
Dressing
2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar
¹⁄₂ teaspoon maggi green herb stock powder
1 teaspoon tomato paste

directions

Place the eggplant, courgettes, onion and peppers in a roasting pan with the garlic cloves. (I added pumpkin and sweet potato).
Add the olive oil, stock powder and rosemary. Stir well.
Roast in a preheated oven, 200 C for 30 minutes.
Stir the vegetables twice during cooking. Add the tomatoes and cook for a further 15-20 minutes or until the vegetables are tender and well browned.
While the vegetables are roasting, add the pasta to a large quantity of boiling salted water and cook for approximately 11 minutes or until just tender.
Prepare the dressing: Combine the ingredients in a bowl and whisk until well blended. Alternatively, shake together in a covered jar.
Drain the pasta and combine with the vegetables. Season with black pepper. Add the parsley and dressing to the mixture.
Toss well and serve hot or at room temperature.