Pasta With Roast Vegetables

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 large tomatoes
• 2 large zucchini
• 2 red capsicums
• 4 large mushrooms
• 1 large spanish onion (red onion)
• 1 large eggplant (aubergine)
• 3 cloves garlic, smashed
• olive oil
• salt
• fresh ground black pepper
• 1 tablespoon brown sugar
• 500 g dry fettuccine (cook to packet instructions)
• pecorino cheese (optional)
• parmesan cheese (optional)

Recipe

• 1 cut tomatos into eighths, slice zucchini into strips, cut capsicum into large squares.
• 2 place in a"non stick" baking pan, sprinkle with plenty of salt, pepper, olive oil and the brown sugar.
• 3 sprinkle the smashed garlic on top.
• 4 bake in a 350f or 180c oven for about 40 minutes or until golden.
• 5 meanwhile in a saucepan saute onion, add cubed eggplant and sliced mushrooms.
• 6 cover, cook on low heat for 20 minutes.
• 7 combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also) when everything is cooked.
• 8 turn off heat and allow to rest while pasta cooks.
• 9 mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired.