PASTA WITH ROASTED VEGETABLES

INGREDIENTS:

Ingredients for Sauce:
Onion	1 medium – finely chopped
Tomato	3 large - pureed
Oil	3 tbsp
Salt	As per taste
Sugar	½ tsp
Black pepper powder	½ tsp
Red chili powder	½ tsp
Dried basil	1 tsp
Mixed Italian herbs	1 tsp
Tomato paste	1.5 tbsp

Ingredients for Roasted Veggies and Pasta:
Potato/ Sweet potato	1 medium
Carrot	1 large
Cauliflower	1 small head
Broccoli	1 small head
Green beans	10-12
Bell pepper	1 small
Salt	As per taste
Black pepper powder	1 tsp
Mixed Italian herbs	2 tbsp
Oil	2-3 tbsp
Pasta	2 cups

METHOD:

Making the pasta and sauce:

• Cook the pasta as per the package instructions and keep aside.
• Heat 2 tbsp of oil in a pan on medium heat. As oil heats, add chopped onions and saute till translucent.
• Add the pureed tomatoes and saute for 3-4 mins.
• Add salt, ½ tsp black pepper, ½ tsp red chili powder, and tomato paste. Mix well and continue cooking until the raw smell of tomatoes are gone and little oil starts oozing from sides.
• Add ½ cup of lukewarm water to adjust the consistency. Once the sauce comes to a boil, add ½ tsp sugar to balance the acidity of tomatoes.
• Turn off the heat and add the dried basil and mixed Italian herbs. Mix well and cover for 2 mins so that the flavor is absorbed in the sauce.
• The sauce can be made fresh or even ahead of time. If preparing ahead of time, store in a clean glass jar and it will stay good for 3-4 days in refrigerator.

Preparing the roasted veggies:

Vegetables can be roasted either individually or by pairing with another vegetable or they can be roasted in stages. The pairing groups are:

1. Root vegetables: Potato, Sweet potato, Carrot, Beetroot – 30-40 mins depending on size
2. Crucifers: Cauliflower, Broccoli, Brussel sprouts – 15 – 20 mins.
3. Soft / Thin vegetables: Zucchini, Eggplant, Bell pepper, Beans, Asparagus - 10- 15 mins.

When roasting in stages, start with the longest cooking vegetables and then add easier vegetables. If the baking sheet is full, use a different baking sheet.

Never overcrowd the baking sheet as overcrowding will result in steaming the veggies rather than roast.

Roast the vegetables until they are toasted and edges are slightly charred. Also give a toss in between to ensure even roasting of veggies on all sides.

• Preheat the oven to 425 deg F. In a small bowl, add 2 tbsp of Italian herbs, 1 tsp black pepper powder and 1 tsp salt. Mix and keep aside.
• Meanwhile peel and chop the potato and carrot into big cubes. Chop the cauliflower and broccoli into florets. Cut the green beans into 1.5” inch long piece. Also cut the bell pepper into cubes.
• Pair the vegetables as per the above instructions and add to a mixing bowl. Season them with oil and spice mix. Keep aside.
• Transfer the root veggies to the baking sheet first and then to preheated oven. Cook for 15 mins and then add the crucifers.
• Cook everything for 10 more mins and add the soft/thin veggies. Continue roasting for 10 mins. if the veggies aren’t fully toasted, roast them again for another 5 mins.
• Remove from the oven and keep aside.

Assembling the entire dish:

• Heat a tsp of oil in wide pan and add the required amount of sauce. Once the sauce heats up, add the pasta and mix well so that the pasta is well coated in sauce. Remove from heat.
• If you prefer, the roasted veggies can also be mixed into the sauce while adding the pasta.
• In a serving plate, add a serving of pasta and top it with the roasted veggies. Serve warm and enjoy!