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–+ servings
A spicy red tomato sauce with roast vegetables and spiral pasta. The food is served in a pale beige ceramic bowl

Sweet Heat Roasted Vegetable Pomodoro

Vegetables roasted with balsamic, honey and paprika then combined with a herby pasta sauce. A hearty treat and vegetarian winter warmer
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Pasta
Cuisine American, Anglo, Italian
Servings 6 servings
Calories 234 kcal

Equipment

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!

Nutrition

Calories: 234kcal
Keyword Pasta pomodoro, Roasted vegetables, Spicy Pasta Recipe, Vegetarian
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