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Wednesday Wind-down: Pasta with Roasted Vegetable Sauce

roasted vegetables

This is the very definition of a cheap and easy meal. Throw things in a dish, blend them up, and mix with some cooked pasta. This sauce is quite versatile so could possibly be used with cold meats or in a sandwich. For me at least, it was a good way of using up excess vegetables otherwise heading for the bin. If you like something a bit spicier, add a whole red chilli to the roasting tray.

You could make a big batch and freeze it for nights when you don’t fancy cooking. Thanks to Rercy’s husband Dave for the recipe. Serves four.

Ingredients

  • Around 12 cherry tomatoes, halved
  • 2 red peppers, chopped into cubes
  • 1 onion, quartered
  • 1/2 courgette, sliced into long strips
  • 1 carrot, peeled and chopped into long thin strips
  • 4-5 whole garlic cloves
  • A handful of fresh basil
  • 500g spaghetti or pasta of your choice
  • A handful of pine nuts (optional)
  • The optional red chilli, sliced in two lengthways
  • 2-3 tablespoons of olive oil
  • Salt and pepper

Instructions

  • Spaghetti with Roasted Vegetable Sauce

    Spaghetti with Roasted Vegetable Sauce

    Coat the onion, garlic carrot, courgette and red pepper (plus the chilli if you’re having it) in olive oil, salt and pepper.

  • Place in a preheated oven at around 200°C. After 10 minutes, add the cherry tomatoes. Cook all the vegetables for another 20 minutes, turning once.
  • Ten minutes before the vegetables are ready, cook the pasta according to packet instructions.
  • Blend the sauce, adding salt and pepper or extra basil to taste. Add a little olive oil if it’s too thick. I like to leave some chunks of veg in it, that way they still retain a little bit of their own identity while contributing to the lovely flavours of the sauce.
  • Pour the sauce over your spaghetti. Done!

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