Bored with the usual plain roasted vegetables served with pasta? Try blitzing them in a food processor to make a fragrant pasta sauce.
Serves 6
Preparation time: 15-20 min
Cooking time: about 20 min
1 large red onion, quartered
1 clove garlic, crushed and finely chopped
1 red pepper, quartered
250 g baby marrows, cut into pieces
250 g butternut, peeled and cut into chunks
250 g broccoli
80 ml (1⁄3 c) mixed fresh
herbs (parsley, coriander, oregano, thyme), roughly chopped
salt and freshly ground black pepper
30 ml (2 T) olive oil
60 ml (¼ c) grated Parmesan cheese
80 ml (1⁄3 c) Bulgarian yoghurt or cream if desired
500 g pasta, cooked al dente
fresh rocket to serve
Preheat the oven to 200 °C. Put the onion, garlic, red pepper, baby marrows, butternut, broccoli and herbs in a large roasting tin and season with salt and pepper. Drizzle with the olive oil and bake for 20 minutes or until done.
Put the vegetables in a food processor and blitz until smooth. Pour the sauce into a saucepan, stir in the Parmesan cheese and yoghurt or cream and simmer the mixture for a few minutes. Season if necessary.
Toss the pasta with the sauce and garnish with fresh rocket.