Summer Veg Pasta With Feta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A quick, easy and flavoursome dish. Ingredients:
2 large field mushrooms, wiped clean and stalks removed |
2 medium zucchini, chunky cut |
1 eggplant, cubed |
1 red capsicum, quartered |
1 small sweet potato, peeled and cubed |
16 cherry tomatoes, halved |
2 red onions, quartered |
1 tablespoon thyme |
1 sprig fresh rosemary |
1 head garlic, in loose cloves, with the papery skin rubbed off (don't bother peeling the soft inner cloves) |
1 bunch flat leaf parsley, chopped |
1 teaspoon cracked pepper |
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar |
3 tablespoons olive oil |
50 g persian feta |
500 g penne pasta |
Directions:
1. Prepare sauce: Preheat moderate-hot temperature (200 degrees C) oven. In a large roasting tin, place a single layer of cubed vegetables. You want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
2. Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
3. Meanwhile, cook pasta as directed, in a large pan of salted water.
4. To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan. Place in serving bowls and top with crumbled feta and parsley.
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