Roasted Tomato & Veggie Pasta

I love the whole idea behind #MeatFreeMonday and contributing what I can in my own small way. What I don't love is being stuck on ideas of what to make for this meat free meal. When all else fails though, why not stick some things in the oven and see what comes out? This pasta is inspired by what was in my fridge and also my newfound obsession with basil.

Ingredients: (Serves approximately 4 people)

1 Packet Wholewheat spaghetti (or whichever preferred pasta)

6 Tomatoes

1 teaspoon garlic

Handful fresh basil (or 2 teaspoons dried sweet basil)

1 Medium Onion

1 Aubergine

1 Head of Broccoli

3 Tablespoons Olive Oil

Salt

Pepper

Method:

1. Boil a kettle full of water, poke each tomato twice with a fork place in a bowl and pour the boiled water over. Leave for about 10 minutes, then drain the water out, and carefully peel the skin off the tomatoes.

2. Chop the tomatoes into quarters, and place in an oven proof dish. Roughly chop an onion into eigths and then toss in with the tomatoes. Chop the basil and toss on top of the tomatoes, add in the garlic and season with a bit of salt and pepper. Place in an oven at 180 degrees Celsisus and leave to roast for 45 minutes.

3. Take a normal oven dish, pour in about 2 tablespoons of olive oil and rub around the dish to ensure it is well coated. Chop one medium size aubergine into rough cubes, and place in the greased dish. Pour a decent amount of salt over the aubergine (important to prevent them from becoming super mushy). Break up the broccoli so the florets are spread evenly through the dish. Season with pepper and when the tomato is finished roasting. Place in the oven for 10-15 minutes at 180 degrees Celsius.

4. Heat water in a saucepan large enough to fit the pasta. Pour in salt, cook the pasta for approximately 8 minutes or until al dente (still firm to the touch).

5. Spoon the roasted tomatoes and onion into a food processor (or blender) and blend until a relatively smooth consistency. Place back in the roasting dish, drizzle about a tablespoon of olive oil over the tomato sauce and mix with a tablespoon.

6. Take the aubergine and broccoli out of the oven, spoon into the tomato sauce and gently mix in. Place in the oven for about 7 minutes to warm up if tomato sauce is too cool to serve.

7. Plate the spaghetti with the veggie and tomato sauce into serving dishes. Top with basil or other chopped herbs and enjoy.

#MeatFree #MeatFreeMonday #Vegetabledish #pasta #Recipe