Fresh
Whole Wheat Pasta with Roasted Vegetables
A sheet-pan of caramelised vegetables tossed through nutty whole wheat penne and finished with a herby yoghurt dressing. Hands-off cooking, big vegetable rewards, a clean-tasting Tuesday dinner.
Ingredients
- 400gCibo di Italia Whole Wheat Penne
- 1piecemedium courgette — cut into 2cm chunks
- 1piecered pepper — deseeded and cut into 2cm pieces
- 1pieceyellow pepper — deseeded and cut into 2cm pieces
- 1piecesmall aubergine — cut into 2cm chunks
- 250gcherry tomatoes — kept whole
- 4piecesgarlic cloves — kept whole, skin on
- 4tbspolive oil
- 1tspdried oregano
- 150gGreek yoghurt
- 1piecesmall handful basil — leaves torn
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 220°C fan. Tip all the vegetables and garlic onto a large baking tray. Drizzle with 3 tbsp olive oil, oregano, 1 tsp salt and pepper. Toss well.
3 min
Step 2.Roast for 25 minutes, shaking the tray once at the halfway mark, until everything is deeply caramelised at the edges.
25 min
Step 3.Bring 4 litres of salted water to a boil. Cook the whole wheat penne for 10 minutes for al dente.
10 min
Step 4.While the pasta cooks, squeeze the roasted garlic out of its skin and mash into the yoghurt with a fork. Stir in the last tablespoon of olive oil and season.
1 min
Step 5.Scoop out a mug of pasta water. Drain the penne and tip onto the roasting tray with the vegetables.
1 min
Step 6.Toss everything together on the tray, scraping up the sticky bits. Loosen with pasta water if needed.
1 min
Step 7.Pile into warm bowls. Spoon over the garlic yoghurt, scatter with basil, and finish with a final grind of pepper.
Goes well with
Iced lemon and rosemary fizz — sparkling water, lemon slices, a bruised rosemary sprig.
Toasted sourdough rubbed with garlic and olive oil.
Roasted figs with honey and crumbled walnuts.
The pasta we used
Cibo di Italia Whole Wheat Penne
500g · Cooks in 10–12 minutes · Serves ~5
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