SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1 HOUR
I use my basic Mediterranean vegetables as the base for this recipe. This is a great vegan dish, but you can add halloumi, chorizo, loukanika, tuna, chicken or whatever takes your fancy. INGREDIENTS
300g pasta (I like rigatoni best, but any will work)
1 courgette
1 aubergine
1 yellow pepper
1 orange pepper
10 baby plum tomatoes
250g mushrooms
Generous drizzle of OliveOlive oregano fused olive oil
400g tinned chopped tomatoes
10 black olives
10 green olives
60g spinach, roughly chopped
Sea salt and black pepper
METHOD
Preheat the oven to 200°c/180°c fan/Gas Mark 6. Boil the pasta and drain when cooked.
Roughly chop all the vegetables and place them into a deep roasting tray, drizzle over the oil and mix it all together so that the oil coats all the vegetables. Roast for 35 to 40 minutes until the vegetables are nicely caramelised.
Remove the roasted vegetables from the oven and reduce the temperature to 180°c/160°c fan/Gas Mark 4. Add the cooked pasta, chopped tinned tomatoes, olives, and spinach. Mix everything together, season to taste with salt and pepper, then cover the roasting tray with foil. Place in the oven to bake for 15 to 20 minutes.
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