Mediterranean vegetable pasta bake
2 small, peeled and cut into wedges
Peppers, All Types
3 medium, deseeded and cut into large chunks
2 medium, cut into thick rounds
1 medium, cut into chunks
2 can(s), large
1 teaspoons, level
Wholewheat Pasta, dry
Vegetarian Parmesan Style Hard Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions, peppers, courgettes and aubergine in a large roasting tin, drizzle with 1 tablespoon of the oil and toss to coat. Roast for 25-30 minutes, or until tender.
- Meanwhile, heat the remaining oil in a large saucepan over a low heat and fry the garlic for 1 minute, then add the tomatoes, balsamic vinegar and honey and bring to the boil. Partially cover and simmer for 15-20 minutes, or until the sauce has reduced. Remove from the heat and season to taste.
- Cook the pasta in a pan of boiling water for 10 minutes until al dente. Drain, then combine with the tomato sauce and roasted vegetables. Stir through the basil, then transfer to a baking dish and scatter over the cheese. Bake for 15 minutes, or until the cheese is melted and golden.