Get ready to tantalise your taste buds with a plateful of homemade Sweet Heat Roasted Vegetable Pomodoro Pasta. This mouthwatering dish combines the natural sweetness of roasted vegetables with a spicy kick to create a flavorful pasta experience like no other. Let’s dive into what makes this dish so special.
While pasta dishes have their origins in Italy, this unique recipe takes inspiration from global culinary influences. The roasted vegetables are bursting with natural flavours and enhanced with a touch of spice to create a delightful balance of sweet and heat. The pomodoro sauce, with its rich tomato base and aromatic herbs, adds a classic Italian touch to the dish.
Beyond its incredible taste, this delicious dish offers a range of health benefits. The roasted vegetables are loaded with vitamins, minerals, and fibre, providing essential nutrients for overall well-being. Tomatoes, a key ingredient in the pomodoro sauce, are packed with healthy antioxidants and lycopene. Plus, the spice adds a metabolism-boosting element to the dish.
When you take a forkful of Sweet Heat Roasted Vegetable Pomodoro Pasta, you’ll experience a symphony of flavours. The roasted vegetables bring a natural sweetness, while the heat from the spices adds a tantalising kick. The pomodoro sauce ties it all together with its robust tomato flavour and fragrant herbs, creating a harmonious and satisfying taste sensation.
This dish is a versatile option that you can enjoy as a main course or as a delightful side dish. It’s perfect for those who crave a balance of sweet and spicy flavours in their pasta dishes and want to explore a fusion of global culinary influences.
So, gather your ingredients and roast those veggies to perfection. Savour the mouthwatering goodness of homemade Sweet Heat Roasted Vegetable Pomodoro Pasta. With its unique flavours, health benefits and exciting tastes, this dish is sure to become a dinner table favourite.
Equipment: You’ll just need basic kitchen equipment like a set of Electronic scales, a large, lidded and heavy bottomed Stock pot and a Roasting tray
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Sweet Heat Roasted Vegetable Pomodoro Recipe
Sweet Heat Roasted Vegetable Pomodoro
Equipment
- 1 Roasting tray Large
- 1 Stock pot Large, lidded and heavy bottomed
Ingredients
- 500 grams Pasta (Something like penne, fusilli or rigatoni)
- 500 grams Mixed roasting veg (See recipe notes)
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1½ tsp Paprika
- 1 Onion
- 4 cloves Garlic
- 400 grams Can Tomato
- 2 tbsp Tomato paste (30 grams)
- 2 tsp Dried basil
- 2 tsp Dried oregano
- 2 Mozerella balls
Instructions
Prep
- Preheat oven to 200℃ (400℉)
- Prepare roasting vegetables and cut into bite size cubes (approx 2cm)
- Chop onion and garlic finely
To Make
- Toss the roasting vegetables in half the oil, a good seasoning of salt and pepper and the balsamic, honey and paprika. Mix well. Place the vegetables in the oven and cook for 35-45 minutes, stirring occasionally, until tender and slightly charred.
- Over a medium heat, warm the remaining oil in a large pan and add the onions. Add a pinch of salt, stir well and cook covered until soft, stirring occasionally
- Add the garlic, stir well and cook for another 2 minutes
- Add the tomato puree, mix well and cook for 2 minutes
- Add the dried herbs, a pinch of sugar, and the canned tomato. Mix well, reach a slow simmer, reduce heat to low and let cook for 15 minutes, stirring often
- Add roasted veg, stir gently
- Rip up the mozerella into small pieces, add and stir. Cook for 5-10 minutes until melty
- Add pasta to the sauce, with a little pasta water if the sauce looks too thick and cook, stirring for 2-3 minutes
To Serve
- Garnish with basil leaves if so desired and with a generous bowl of freshly grated parmesan if you wish. Alternatively, visit the Recipe Index for 5 different topper choices
Notes
- Choose a mix of whichever veggies you like to roast. Potato, parsnip, peppers, courgette, carrot, aubergine, whole garlic cloves.The choice is yours!