What veg*ns eat
Recipe madness continues!
Fusilli(1) with roasted vegetables
1 medium onion, cut into wedges
2 courgettes, cut into chunks
3 garlic cloves, unpeeled
3 tbsp olive oil
250g pack cherry tomatoes(2)
140g/5oz fusilli or other short pasta shape(1)
handful of basil leaves(3)
freshly grated vegetarian parmesan cheese, to serve(4)
Preheat the oven to 220C/gas 7/fan oven 200C(5). Put the onion, courgettes and garlic into a large ovenproof dish. Add the oil, season well(6) and stir, then roast for 15 minutes. Stir in the tomatoes and continue roasting for 15 minutes more.
Meanwhile, cook the pasta in salted boiling water for 8-10 minutes, or according to the packet instructions, until tender.
Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Serve with parmesan(4).
Cook's notes
1. Ooops, forgot this was supposed to be fusilli. Got penne. But it does say "or other short pasta." Also I got wheat-free -- spelt -- penne, as I'll be giving up wheat for Lent and I'll want to be able to eat the leftovers tomorrow! Worked fine, but then, I've experimented with wheat-free pasta before so I knew spelt was the way to go.
2. My pack was 270g so I ate one. NOM.
3. The handful I used was generous!
4. This of course was vegan parmesan "cheese" substitute in my case.
5. That's 400F for you Yanks.
6. I used salt, pepper, balsamic vinegar and mixed herbs, forgetting that I replaced my depleted herbes de provence last week.
I almost didn't copy this recipe out. I thought, really, is it worth it? I know how to roast vegetables and I know how to make pasta. I thought it even more when it got to the "season well" bit and I thought, what, not even any instructions on what to season with? This is all very DIY.
But in the end I decided that was the appeal. This recipe was DEAD easy and very tasty. I could use it as a base, put some beans in for protein, put some other or different veg, season differently -- it would still be dead easy and tasty. So at the very least, an excellent reminder that roasting veg does not have to be complicated. Fun! Plus, that tip about mashing the garlic against the side of the dish and stirring it through was new to me and very handy. I've roasted whole garlic cloves before and usually just end up popping the garlic out of its skin into my mouth as I'm eating the dish, which, I have to admit, is gorgeous, but really, probably not the best way to do things.
Fusilli(1) with roasted vegetables
1 medium onion, cut into wedges
2 courgettes, cut into chunks
3 garlic cloves, unpeeled
3 tbsp olive oil
250g pack cherry tomatoes(2)
140g/5oz fusilli or other short pasta shape(1)
handful of basil leaves(3)
freshly grated vegetarian parmesan cheese, to serve(4)
Preheat the oven to 220C/gas 7/fan oven 200C(5). Put the onion, courgettes and garlic into a large ovenproof dish. Add the oil, season well(6) and stir, then roast for 15 minutes. Stir in the tomatoes and continue roasting for 15 minutes more.
Meanwhile, cook the pasta in salted boiling water for 8-10 minutes, or according to the packet instructions, until tender.
Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Serve with parmesan(4).
Cook's notes
1. Ooops, forgot this was supposed to be fusilli. Got penne. But it does say "or other short pasta." Also I got wheat-free -- spelt -- penne, as I'll be giving up wheat for Lent and I'll want to be able to eat the leftovers tomorrow! Worked fine, but then, I've experimented with wheat-free pasta before so I knew spelt was the way to go.
2. My pack was 270g so I ate one. NOM.
3. The handful I used was generous!
4. This of course was vegan parmesan "cheese" substitute in my case.
5. That's 400F for you Yanks.
6. I used salt, pepper, balsamic vinegar and mixed herbs, forgetting that I replaced my depleted herbes de provence last week.
I almost didn't copy this recipe out. I thought, really, is it worth it? I know how to roast vegetables and I know how to make pasta. I thought it even more when it got to the "season well" bit and I thought, what, not even any instructions on what to season with? This is all very DIY.
But in the end I decided that was the appeal. This recipe was DEAD easy and very tasty. I could use it as a base, put some beans in for protein, put some other or different veg, season differently -- it would still be dead easy and tasty. So at the very least, an excellent reminder that roasting veg does not have to be complicated. Fun! Plus, that tip about mashing the garlic against the side of the dish and stirring it through was new to me and very handy. I've roasted whole garlic cloves before and usually just end up popping the garlic out of its skin into my mouth as I'm eating the dish, which, I have to admit, is gorgeous, but really, probably not the best way to do things.