Roasted Vegetable Pasta
Creamy Roasted Vegetable Pasta
Sticky Balsamic
4
40 minutes
Italian
Dinner
Easy
This creamy roasted pasta is a quick and delicious dish that combines the sweetness of pumpkin with the savory flavors of roasted vegetables. Perfect for a cozy dinner, it's versatile enough to adapt to your taste preferences!
Ingredients
- 800g-1kg / 1.7-2.2 lb pumpkin, kent or butternut, diced
- 1 brown onion, chopped
- 1 large red capsicum / bell pepper, chopped
- 3-4 cloves garlic, sliced
- 1 can (400g / 0.9lb) diced or crushed tomatoes
- 1 to 2 tablespoons butter or extra virgin olive oil, (for a dairy free option)
- 1 tbsp Sticky Balsamic Original
- 1/2 cup stock of choice
- 1 tsp Sticky Balsamic Premium Reserve
- Italian herbs
- Finely grated parmesan
- Salt and pepper, to season
- Sticky Balsamic Pearls
Directions
Pre heat oven to 180 C / 360 F
In a large bowl, toss together the pumpkin, capsicum, onion and garlic with extra virgin olive oil and salt and pepper. Spread evenly on a large pan.
Roast for approximately 35-40 mins or until vegetables are cooked through.
Transfer the roasted veg to a blender. Add diced tomatoes, 1 tablespoon butter or extra virgin olive oil, 1/2 cup stock, 1 tbsp Sticky Balsamic Original and 1 tsp Sticky Balsamic Premium Reserve. Blend until smooth and creamy. Season with Italian herbs, salt and pepper.
While the vegetables are cooking, put the pasta on to cook. Strain once cooked.
Combine pasta and vegetables, and garnish with parmesan, basil and Sticky Balsamic Pearls