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Monday, 25 March 2019

Roasted Vegetable & Chilli Pasta

You asked for more meal ideas, so today I'm brining you this recipe for delicious roasted vegetable & chilli pasta.

Meals like this are my absolute favourite. They're filling, satisfying, full of goodness and perfect for batch cooking for lunches or extra dinners for the week ahead. I particularly like this meal cold the next day with a side salad for lunch!

I adore the combination of veggies I used in this dish, but a really fab thing about this recipe is that you can customise it to suit your tastes. I roasted red & yellow peppers, aubergine, red onion and courgettes but you could also do cherry tomatoes, green beans, asparagus, broccoli or any of your fave veggies. I also desperately want to try this dish with some tofu or with a veggie burger, that would be such a perfect meal!

Yield: 2

Roasted Vegetable & Chilli Pasta

A delicious, full of flavour and goodness dinner for all the family!
prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 2 servings of pasta (approx 150g)
  • 1 small aubergine 
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 red onion
  • 12 cherry tomatoes 
  • 1 clove garlic
  • 1/2 tsp chilli flakes
  • 2 tsp dried herbs
  • 1 tbsp olive oil
  • 3 tbsp tomato puree
  • Juice 1/2 lemon
  • 4g fresh basil leaves
  • Salt & pepper


  1. Pre-heat the oven to 180 degrees celsius.
  2. Chop the aubergine, peppers, onion and courgette into chunks. Place on a baking tray then drizzle with 1 tbsp olive oil oil and sprinkle with the chilli flakes, dried herbs, salt & pepper. Toss together well then place in the oven to roast for around 20 minutes. Chop the tomatoes into halves and add these to the baking tray half way through cooking, along with the crushed garlic clove.
  3. Cook the pasta according to packet instructions. Then drain once cooked.
  4. Pour the pasta into a mixing bowl or back into the empty saucepan. 
  5. Mix together the tomato puree and lemon juice to make a paste. Stir this into the pasta along with the now cooked vegetables, chopped fresh basil and a little extra salt & pepper.
  6. Serve and enjoy!
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