Pasta With Winter Ratatouille
This colorful and hearty roasted vegetable pasta is a delicious dish that combines the natural sweetness of sweet potatoes, parsnips, and carrots with the savory flavors of garlic and onions. The vegetables are roasted to perfection with a touch of honey and rosemary, creating a medley of flavors that are both comforting and satisfying. Paired with al dente pasta and a rich passata sauce, this dish is a delightful and wholesome meal that is perfect for any day of the week. Enjoy the warm and inviting aromas as you dig into this flavorful pasta dish that is sure to become a new favorite at your table.
— Constant Cookbook
Ingredients
- 200g/7oz sweet potatoes, peeled and cut in wedges
- 200g/7oz parsnips
- 200g/7oz carrots
- 110g/4oz red onions
- 3-4 cloves garlic
- 2 tbsp olive oil
- 75ml/2½fl oz clear honey
- 2 sprigs rosemaryrosemary
- salt and freshly ground black pepper
- 500g/1lb 2oz packet of pasta
- 800ml/1 1/3 pint passata
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
- While the vegetables are in the oven, cook the pasta according to packet instructions.
- Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
- Add the passata, bring to the boil and allow to simmer gently for a minute or two.
- Serve on top of the pasta and garnished with chopped rosemary.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 715kcal
- Carbohydrate Content: 132g
- Fat Content: 9g
- Fiber Content: 14g
- Protein Content: 20g
- Saturated Fat Content: 1.5g
- Sugar Content: 31g
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