Hearty Vegetable Pasta

Ingredients

• Short pasta (e.g. penne, fusili) - 120g
• Onions - 1 large
• Courgette - 1 large
• Pepper - 1 large
• Garlic - 2-3 cloves finely chopped
• Fresh root ginger, finely grated - 10g
• Olives halved and pitted - a handful
• Coriander - 1tsp
• Paprika - 1 tsp
• Fresh ground black pepper - to taste
• Tomatoes tinned crushed - 1 x 400g tin
• Tomato puree - 20g
• Italian herb mix (Rosemary, thyme, oregano, marjoram) - 10g
• Rapeseed oil or extra virgin olive oil - 0.5 tbsp
• Parmigiano - to taste

Method

Peel and chop the vegetables and place on a lightly oiled baking tray, sprinkle with the Italian herb mix, coriander, black pepper, chopped garlic and ginger.

Sprinkle with a little more oil. Place in an oven at 180C (200C non fan) and bake for 15 minutes.

Meanwhile place the pasta in a pan. When the vegetables have been baking for 15 minutes cover the pasta with boiling water and bring back to the boil. Boil for 10 minutes (or as specified on the pack).

Drain and put back in the pan, add the tinned tomatoes, the tomato puree, olives and the vegetables.

Bring gently back to the boil and serve in dishes with fresh crusty bread and parmigiano if desired (N.B. this would then not be dairy free nor vegan).