Roasted vegetable pasta
We all love roasted Italian vegetables when dining out, but so often do not prepare them at home. It’s a pity, as the roasted veges in this pasta dish are as appealing...
|6||Courgettes, cut into sticks|
|3||Red capsicums, , seeded and cut into strips|
|2 cloves||Garlic, finely sliced|
|3 Tbsp||Olive oil|
|2 tsp||Garlic salt|
|1 Tbsp||Fresh rosemary, or thyme (optional)|
|2 tsp||Wholegrain mustard|
|3 Tbsp||Creme fraiche, lite|
|300 g||Pasta shapes|
|1 tsp||Lemon juice, or 1 tsb balsamic vinegar (optional)|
|85 g||Cheddar cheese, grated|
- Preheat the oven to 200 degC fan bake.
- Place the courgettes and capsicums on a baking tray and drizzle with olive oil. Top with garlic, a sprinkling of garlic salt and fresh rosemary or thyme. Roast for 15 to 20 minutes.
- While the veges are roasting, cook the pasta shells in a large pot according to the packet directions.
- Drain the pasta and put it back into the pot. Add crème fraîche, mustard and the roasted veges with their oil and crunchy herbs. Add a little acidity (lemon juice or balsamic vinegar) if desired. Gently mix.
- Stir through the cheese and serve.
This pasta dish is a great way to clean out the fridge – add a spoonful of olives, a few capers, or perhaps that last sad-looking tomato from the fridge shelf.
Use up crumbled feta cheese remains or even bits of blue cheese, as well as cheddar.
Add leftover lite crème fraîche to freshly shucked corn to create your own delicious creamed corn – or use it on tomorrow night’s saute of mushrooms. It also makes an instant dessert cream – just add passionfruit syrup and a spoonful of lemon curd or marmalade.