Sunday, 18 October 2009

Pasta for Autumn

I generally think of pasta as more of a summer food - or, to be more precise, the types of pasta dishes I tend to make (with the exception of lasagne) are light, summery fare.

Roasted vegetables, on the other hand, I mostly think of as autumn/winter food - so when I decided I wanted an autumnal dish to use up some leftover tagliatelle, I turned to the oven, and ended up with a very simple but tasty supper that I'll certainly be making again.

Roasted Vegetable Pasta

Roasted Vegetable & Pesto Tagliatelle
Serves 2

1 red pepper
1 yellow pepper
1 green pepper
2 large red onions
1 large courgette
4 large mushrooms
4tbsp pesto
2tbsp double cream
125g tagliatelle
parmesan & black pepper (to taste)
  1. Roast the vegetables (in large pieces) in the oven. 30 mins at 200°C should do the trick.


  2. Remove the skins from the peppers. I was taught to do this by sweating them in a plastic bag, but a tupperware box works just as well and is probably less wasteful - put them in while they're warm, and after a few minutes the skins should peel away easily.

  3. Chop all the vegetables into small-ish pieces, and keep warm.

  4. Cook the tagliatelle according to the instructions on the packet (if you make it fresh, it'll take 2-3 minutes).

  5. Drain the pasta, and stir through the pesto, cream, and roasted vegetables.

  6. Heat gently until the pesto & cream are warmed through, and serve with parmesan & black pepper.


Anonymous said...

I only few years back had an experience with pasta And I say:
Love you pasta. Too good.

Chef E said...

Man, the fifth pasta post I have seen, and your veggies are the best!

How have you been girl? Hope all is well...

Louiz said...

Mmmm, that looks good, and autumnal. Interesting trick with the peppers.

jenny2write said...

What a great tip for skinning peppers. I've always done it under the grill, which blackens them and gives a particular taste which is nice but it's not always a taste I want!

Fly Girl said...

Pasta makes up a major portion of my diet, all year round. I always think about what sophia Loren said, "everything you see on this body, I owe to pasta"! Your recipe sounds scrumptious.

Jeanne said...

Sounds yummy.

The pictures at the bottom drew me over to the Carrot and Lentil soup recipe, which looks fabulous.

I'm going to give that one a try!

(My wheat allergy makes pasta dishes a non-starter, unfortunately.)

Patricia said...

Your pasta looks delicious. I love roasted vegetables but haven't tried them with pasta. Thanks for the idea :)

Kevin Musgrove said...

Jeanne - nil desp! Keep an eye out for buckwheat pasta. Next to no gluten and a wonderfully nutty flavour which works great with garlic or roast vegetables.

Rachel said...

This recipe looks delicious! I was looking for other bloggers named Rachel, and came across yours. I'll have to keep checking out your blog, it looks fun!

Rachel said...

well that was a quick response! I've found a few but if I find a really fun Rachel blog I'll let you know!

(re: the other Taylor - Are you saying you haven't jumped on the Twilight bandwagon yet?! haha jk I'm not a huge Twilight fan, the books were just ok for me. Seems like everyone else I know is obsessed though!)

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