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 & Pesto Tagliatelle
1 red pepper
1 yellow pepper
1 green pepper
2 large red onions
1 large courgette
4 large mushrooms
2tbsp double cream
parmesan & black pepper (to taste)
- Roast the vegetables (in large pieces) in the oven. 30 mins at 200°C should do the trick.
- 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.
- Chop all the vegetables into small-ish pieces, and keep warm.
- Cook the tagliatelle according to the instructions on the packet (if you make it fresh, it'll take 2-3 minutes).
- Drain the pasta, and stir through the pesto, cream, and roasted vegetables.
- Heat gently until the pesto & cream are warmed through, and serve with parmesan & black pepper.