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Mediterranean Pasta

A flavorful vegetarian dish featuring a homemade herb-infused tomato sauce and oven-roasted Mediterranean vegetables served over pasta.

VegetarianHealthyDinnerMediterraneanPasta

Estimated Nutrition

Per Serving Total
Calories 786.4 kcals 3145.4 kcals
Carbohydrates 112.2 grams 448.6 grams
Fat 27.1 grams 108.2 grams
Protein 28.1 grams 112.5 grams
Cook Time
60 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Brown Sugar
CondimentsSauces
1
tbsp
Sun-Dried Tomato Paste
Dairy
100
g
Parmesan Cheese
Grated for serving
GrainsCereals
500
g
Pasta Shapes
Gigli, lumache or conchiglie
NutsSeeds
2
clove
Garlic
Small cloves, finely chopped
1
piece
Bay Leaf
1
tsp
Dried Thyme
1
tsp
Dried Basil
1
tsp
Dried Oregano
1
tsp
Dried Parsley
0.5
tsp
Salt
Or to taste
2
clove
Garlic
Peeled, left whole
OilsFats
15
ml
Olive Oil
For the sauce
30
ml
Olive Oil
For roasting
Vegetables
1
piece
Onion
Small, finely chopped
800
g
Chopped Tomatoes
Canned
1
piece
Aubergine
Cut into 2.5cm pieces
2
piece
Courgettes
Cut into 2.5cm pieces
2
piece
Red Peppers
De-seeded, cut into 2.5cm pieces
12
piece
Vine-Ripened Tomatoes
Small

Steps

  • Heat oil in a pan and fry onions until soft.
  • Add garlic and fry for one minute.
  • Add tomatoes, paste, herbs, sugar, and seasoning then simmer for one hour.
  • Preheat the oven to 180°C.
  • Place 2.5cm vegetable pieces and whole garlic in a roasting tin.
  • Drizzle with olive oil, season, and roast for 45 minutes.
  • Add vine tomatoes to the roasting tin for the final 20 minutes.
  • Cook and drain the pasta according to instructions.
  • Stir the cooked pasta through the tomato sauce.
  • Top with roasted vegetables and grated parmesan to serve.