There was a time when my hubby thought vegetarian food means real bland tasting food.
I would totally agree to him if I see how vegetables are just boiled up and ate like that with a bit of butter as lot of people do here.
And for him pasta meant the famous meat saucs with pasta and that was it.
But it all changed as I like vegetarian food , doesn't mean I am a vegetarian, i love chicken , fish etc.....
Over the years I have made various kind of vegetarian pasta dishes and each time I try something new my hubby tell wow I would have never thought that vegetarian pasta could be so delicous.
He ramarked the same when I served this pasta.
Every month I wait for my Taste Italia magazine to arrive ( for the last year it was just once in two months, but now they have changed back to monthly) I never know which day it is comming but I know it is around a period, so when i check the post box I will besying hope my magazine will be there.
And this recipe is from this months magazine.
Atleast the roasted vegetable recipe, I served them together with pasta but in the magazine they served them with fried polenta cakes.
I had pictures of step by step pictures but I canot find the wire for down loading, when I find it I will post it here. I use my old camera to take pictures when i am busy in the kitchen.
Fore the tomato sauce. Serves 3
1 tin ( 450 gm) chopped tomatoes
2 tbsp olive oil
1 onion chopped
2 cloves garlic chopped
1 tsp chillie flakes ( or more)
2 tsp of dried parsley ( optional)
1 tsp sugar
Salt and peper to taste
2 tbsp of cream ( optional)
300 gm of Penne pasta
Heat the oil in a pan and saute the onions for few minutes add the garlic and chillie flakes and fry for a minute, then add the tomato, parsley and sugar. And add also a bit of water. When it comes to boil lower the heat and simmer for 15 minutes.
Mix with a hand blender.
For roasted vegetables. you don't have to take the exact amount if you like more you can use more just add more oil , garlic etc...)
1/2 Aubergine ( I used the fat one we get here)
1 red capsicum.
1 to 2 large tomato
12 tbsp of olive oil
4 garlic finley chopped.
2 to 3 tbsp of balsamic vinegear
1 tsp chillie flake
Few basil leaves crushed
Salt and peper to taste.
Cut all the vegetable in chunks. In a bowl add the oil, garlic, chillies, salt, peper and basil leaves. Mix well and pour over the vegetable and roast them in a preheated oven 200°c for 20 to 25 minutes.
Boil the pasta, drain and add to the tomato sauce. When the vegetables are roasted add the vegetable mix well and serve with lavish sprinkle of paremesan.
I add most of the oil from the roasted vegetable to the pasta dish, if you don't like to add them you can drin the oil before you add the vegetable to the pasta.