When veg is roasted is becomes sweeter and more intense. So this Mediterranean Pasta with Roasted Vegetables is bright and beautiful and packed with flavor.
This Mediterranean Pasta with Roasted Vegetables is great for the whole family as the bright colors and sweeter flavor encourage children to try the vegetables.
To roast the veg all you need is some olive oil, salt and pepper. Don’t be alarmed about the amount of olive oil on the veg at the beginning, but this will be the sauce for the pasta at the end.
To give this Mediterranean Pasta the true Mediterranean vibe, we like to use, eggplant, zucchini, bell peppers and onion. But the choice of veg is totally up to you, add green beans for added nutrition or tomatoes.
Whatever veg you use, make sure you cut it all into similar sizes, this will ensure that it cooks evenly.
Appetizer: This Mediterranean pasta with roasted vegetables is already packed with veg! So we would suggest skipping the side and instead serving an appetizer whilst the veg is roasting. A platter of sliced meats would be perfect. Or a simple sliced caprese salad.
Wine: The rich roasted flavors of this Mediterranean pasta work well with both red and white wine. When looking at white wines, pick a light dry white like a pinot grigio or an albarino.
For red wines you want to a light red, something like a gamey or a pinotage. Both of these will work with the sweetness of the roasted veg.
Mediterranean Pasta with Roasted Vegetables
- 1 eggplant
- 1 zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz penne (340g)
- Fresh oregano (for garnish)
Pre-heat the oven to 230ºC/450°F.
Cut the eggplant into 1/2 inch cubes.
Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
Cut the bell peppers into 1/2 inch pieces.
Peel the onion and then cut into thick wedges.
Pour the olive oil, salt and pepper into a large roasting tin.
Add in all the chopped veg and stir well until everything is well coated.
Roasted for 30 minutes until slightly charred and tender.
Whilst the veg is roasting being a large pan of water to the boil.
Salt it well and add the pasta.
Cook as per the packet until al-dente.
Reserve a cup of the pasta cooking water and then drain the pasta.
Remove the veg from the oven and add the drained pasta straight into the roasting tin.
Stir well and add 2 tablespoons of the pasta cooking water.
When everything is combined serve sprinkles with some fresh oregano.
If roasted veg is your thing then why not try our Roasted Cauliflower with Creamy Garlic Spaghetti, it is one of the most popular recipes on the blog.