Roasted Vegetables with Red Pesto Pasta
Prep Time: 10 mins
Total Time: 20 mins
2 tbsps Olive Oil
1 Eggplant, chopped
1 Zucchini, chopped
300 grams Cherry Tomatoes, chopped into halves
350 grams of Spaghetti/Fusilli
150 grams With Love Spices And Herbs Red Pesto
With Love Spices and Herbs Basil Sea Salt, to taste
Black Pepper, to taste
Parmesan Cheese, grated (for garnish)
Parsley, chopped (for garnish)
In a baking tray, add Eggplant and Zucchini. Pour 2 tbsps of Olive Oil over the vegetables. Sprinkle some Basil Sea Salt and Black Pepper and and mix thoroughly.
Roast at 200 degrees for 10-12 minutes.
In the meantime, whilst the vegetables are roasting, boil a pot of water and make pasta according to package instructions. If using Fresh Pasta, cook for 3-5 minutes, depending on pasta.
Once pasta is ready, drain pasta and add back to the pot with 2 tbsps of pasta water. Add in 150 grams of With Love Spices and Herbs Red Pesto. Mix thoroughly with the cooked pasta.
Add in the Roasted Vegetables and chopped Cherry Tomatoes and serve immediately.
Garnish with Parmesan cheese and chopped parsley.