Super Roast Veg Pasta

INGREDIENTS

• 1 small aubergine, cut into 2cm cubes
• 200g cherry tomatoes, sliced in half
• 2 courgettes, cut into 2cm cubes
• 2 red onions, quartered but roots left intact
• 1 bulb of garlic, top sliced
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 200g penne pasta
• Sea salt and freshly ground black pepper
• Parmesan shavings, to serve
• Large handful of basil leaves, to serve

METHOD

1. Preheat the oven to 200°C/ 180°C fan/ 400°F/ Gas Mark 6.
2. Arrange the tomatoes, aubergine, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and sprinkle with sea salt and ground black pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins onto the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the roasting together and then toss in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves.