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Roasted Vegetable Pasta Sauce
Servings Prep Time Cook Time
4 people 5 minutes 40 minutes
Ingredients
- 1 courgette
- 2 red onions, peeled and quartered
- Half small butternut squash peeled and diced
- 2 red peppers halved and seeds removed
- Large bunch cherry tomatoes (about 20)
- 1 garlic head halved
- Drizzle olive oil
- Sea salt & black pepper
- Small bunch basil torn
- 50g mascarpone
Recipe notes
1. Put your oven on to 180. Put all of the veg into a roasting dish along with the garlic and toss in some olive oil. Ensure the peppers are skin side up. You also want to make sure the veg aren't too tightly packed together in the dish, otherwise it will start to stew a little. 2. Put into the oven for about 30-40 minutes. Keep an eye after 30 minutes, once the veggies have a nice roasted look take them out. 3. Put a large pan of salted water on to boil and once it's at a rolling boil add some conchiglie. Cook until al dente. Peel the skins off the peppers and tomatoes and put the whole lot into a processor and blend until smooth. Empty into a saucepan and heat through. Add the mascarpone and season to taste.Share this Recipe
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