Roast vegetable spaghetti with basil pesto and cherry tomatoes
17 September 2019
Ingredients
- eggplant, 1
- zucchini, 2
- red capsicum, 1
- asparagus, 1 bunch
- red onion, 1 (wedges)
- garlic, 2 tsp (optional)
- spaghetti, 250 g (or any pasta)
- basil pesto, 1 jar (or homemade)
- lemon juice, 2 tbsp
- parmesan cheese, 1/4 cup
- cherry tomatoes, 1 punnet
- danish feta, 200 g (optional)
Instructions
- Preheat the oven to 200°C.
- Chop all vegies to your preferred size and shape and combine with olive oil, salt, pepper, and garlic if using, in an oven tray. Cook for 25 minutes until softened right through or to your liking.
- Mix basil pesto, lemon juice, and parmesan cheese in a large bowl big enough to contain the entire recipe. Halve cherry tomatoes.
- When the vegies have about 15 minutes to go, bring a pot of water to the boil and cook pasta until al dente. Drain and drizzle with cold water from the tap. Add pasta to pesto mix.
- When vegies are done, drain any excess liquid and combine vegies with the pasta and pesto mix. Finally, add the cherry tomatoes and feta if using.
- Enjoy!