Roasted vegie parmigiana pasta
Time to make: 55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
Total cost: $15.96 / $2.66 per serve
- cooking oil spray
- 1 sweet potato, peeled, chopped
- 1 red onion, sliced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 large zucchini, halved, sliced
- 350g rigatoni
- 400g jar reduced-salt tomato pasta sauce
- 1 cup chopped artichoke hearts
- 1/3 cup chopped walnuts
- 3 tablespoons fresh basil, plus extra, to serve
Step 1 Preheat oven to 200ºC. Spray a large ovenproof dish with oil. Place all vegetables except artichokes in a large ovenproof dish. Spray with oil and toss to coat. Bake for 25 minutes or
until vegetables are cooked.
Step 2 Meanwhile, cook pasta following packet instructions. Drain the pasta, reserving 4 tablespoons cooking liquid. Return pasta and liquid to pan with pasta sauce and toss to coat.
Step 3 Place the pasta mixture in prepared dish. Transfer roasted vegetables to dish with the artichokes. Toss lightly. Add walnuts and basil and bake for 15 minutes. Sprinkle over extra basil leaves and serve.
If you’d like to increase the fibre in this dish, simply choose a wholemeal pasta.
You’ll need a 3-litre ovenproof dish to make this bake. If you’re using individual dishes, just reduce the cooking time by 5 minutes.