I don’t know about you, but I’ve often roasted vegetables, then added them into a pan with other ingredients to ‘turn it into a sauce’. In my constant bid to reduce the amount of washing up (which seems to be one of my top 5 targets every day), I realised you could just make the sauce in the oven! Roasting the vegetables gets them just that little bit charred (= more flavour) and then any roasting juices that are released make up part of the sauce too.It’s only once the vegetables are roasted that we add in a few extras to ensure we get lots of luscious, flavourful sauce. Unfortunately you do still need one extra pan to cook the pasta, but we can’t win them all 😁 The vegetables are coated in a flavourful mixture of garlic, olive oil, balsamic vinegar, oregano, paprika and a little salt and pepper before being roasted. We add tomato puree (paste in the US) stock and a little Worcester sauce to the the vegetables, and put them back in the oven for a final 10 minutes. Once it comes out of the oven, I like to thicken the sauce slightly with a little bit of cornflour slurry, then we toss the sauce together with a couple of tablespoons of crème fraîche and plenty of cooked pasta. 👩🍳PRO TIP If you want a smooth sauce to get past the veg-dodgers, blitz up the sauce when it comes out of the oven, then stir in the crème fraîche and pasta. I love to top with shavings of cheese, a few basil leaves and a sprinkling of black pepper. As per usual, I get to eat all the mushrooms with this dinner, because no-one else in my family likes them! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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Easy Pasta Salad With The Best Italian Dressing
Creamy Mushroom Pasta
Vegetable Pasta Bake
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