This recipe is perfect for mid-week lunching. Roasting in-season courgettes and tomatoes with Balsamic really helps to bring out their incredible flavour. A great recipe for using up any veggies you might have in your fridge.
Ingredients:
- 2 courgettes, cut into chunks
- 1 pepper, cut into chunks
- 6 tomatoes
- 1 tbsp balsamic (your choice, although we think Black Garlic works best)
- 1 tbsp Extra Virgin Olive Oil
- Salt, Wild Garlic & Peppermill
- Fresh basil, chopped
- 200g Parmesan, grated
- 250g pasta of your choice
Method:
- Put all the veggies into a roasting tray, and drizzle with the balsamic, salt and olive oil.
- Roast at about 180°C/160°C/Gas Mark 4 for 40 mins until soft and caramelised.
- Meanwhile, cook the pasta. Save a little of the pasta water before draining.
- Once the veggies are done, pour the saved pasta water in with the pasta and stir well, adding in the Parmesan, cream and fresh basil.
- Enjoy!