Delicious pasta recipe that is probably my favourite. Roasted eggplants, onion, capsicum tomatoey pasta topped with feta. Perfect for a dinner party or a picnic in this warmer weather.
Servings
5
Prep Time
35 minutes
Author:
Munch Cupboard
Delicious pasta recipe that is probably my favourite. Roasted eggplants, onion, capsicum tomatoey pasta topped with feta. Perfect for a dinner party or a picnic in this warmer weather.
Ingredients
5 cloves of garlic
2 capsicum
2 eggplant
1 red onion
herb seasoning
2 packets of fusilli
1 tin tomato paste
2 tin cherry tomato
1 cube vegetable stock powder
1 packet feta
olive oil
50 grams of butter
2 tsp brown sugar
Directions
Preheat the oven to 220. Bring a pot of salted water to the boil.
While pot of water is boiling, finely chop garlic. Slice capsicum into strips and red onion into wedges. Chop eggplant into bitesize chunks. Add pasta for allocated cook time. When pasta is finished, reserve ½ a cup of pasta water.
Toss eggplants, capsicum, and red onion on an oven tray with a drizzle of olive oil and herbs. Season with salt and pepper. Roast for 20 minutes until tender.
When the veggies have 5 minutes remaining, heat a frying pan with a drizzle of oil to a medium-high heat. Add garlic and tomato paste and cook for 2 minutes. Add the tinned tomatoes, stock powder, brown sugar and reserved pasta water. Cook for 2-3 minutes.
To your frying pan add cooked pasta, roasted veggies, butter, and crumble half the feta. Stir.
Serve with basil and the rest of the feta crumbled on top. Enjoy!
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