Roasted Vegetable Pasta
Roasted vegetable pasta is a tried and true favorite. You can add whatever vegetables you prefer.
3 large leeks, white parts only, split in half lengthwise and cut into bite-sized pieces
1 medium red onion, cut into eighths
1–2 red bell peppers, cut into wide strips
Olive oil
2 fresh sprigs of thyme
Vegetable stock or water
4 large garlic cloves, chopped
1 ½ cups (360 ml) tomato sauce
½ cup (120 ml) chopped fresh basil
¼ cup (60 ml) white wine
1 tbsp (or less) of salt
¾ pound (330 g) dried penne or other pasta
⅓ cup (80 ml) grated Parmesan cheese
3 ounces (85 g) mozzarella or goat cheese (optional)
Preheat oven to 425°F (220°C).
Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast in the preheated oven until they are cooked and start to brown (about 30–45 minutes). Check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.
30–45 minutes
While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then, turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!
1 minute
Turn oven down to 375°F (190°C). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.
Boil a large pot of water, and add the salt and pasta. Cook the pasta for about 6–8 minutes until al dente.
6–8 minutes
Drain pasta, and add it to the sauce and vegetables. Add the cheese and mix it all.
Grease a 2–2 ½ quart casserole dish, and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375°F (190°C) oven.
15 minutes