I’ve tried various incarnations of roasted veg and pasta, but few of them have worked as well as this one, which is actually an adapted version of a recipe from Nina Olsson’s ‘Bowls of Goodness’. (I couldn’t help but add some feta to it, but you could keep it Vegan without that.) The juicy roasted veg combined with garlic, vinegar, lemon juice and cardamom creates layers of Italian and sunshiney flavours that feel like a holiday in a bowl. The picture doesn’t do justice to the flavours!
Prep time 15 mins – Cooking time 30 mins – Serves 3
- 2 aubergines, cut into bite-sized pieces
- 200g tomatoes, halved or quartered (depending on size)
- 2 garlic cloves, thinly slicedd
- 2 red onions, cut into wedges
- 250g tagilatelle
- Olive oil
- 2 tbsp fresh thyme
- Drizzle of red wine vinegar
- 1 tbsp lemon juice
- Sprinkle of ground cardamom
- 75g feta, chopped into cubes
Preheat the oven to 200 fan / 220 degrees. Put the aubergines, tomatoes, garlic and red onions on a baking tray lined with greaseproof paper. Drizzle with oil, sprinkle with salt and thyme. Roast for 15 minutes.
Meanwhile, cook the pasta according to the packet instructions. Drain, reserving a little of the pasta water in the base of the pan.
Remove the vegetables from the oven and transfer them to a large frying pan. Drizzle with vinegar, lemon juice and sprinkle with cardamom. Fry slowly over a medium-low heat for 5 minutes.
Add the pasta with the reserved water and toss with the roasted veg for 2-3 minutes. Season with salt and pepper. Drizzle with extra olive oil and serve with chopped feta.
Adventures in plant based recipes 