Pasta with roast vegetables and tomato sauce

I’ve been eating a lot of food out of packets recently, so tonight I decided to have something healthy. There’s a farm shop local to me that sells seasonal vegetables, so I scooted down there to see what they had and made a super-healthy dish that probably contained at least 8 of my 5-a-day.

roasted-vegetable-penne

Pasta with roast vegetables and tomato sauce (serves 6)

1 tbsp vegetable oil
1 onion, chopped
1 leek, sliced
1 red pepper, deseeded and chopped into chunks
1 aubergine, chopped into chunks
1 courgette, thickly sliced
200g mushrooms, sliced
100g spinach
2 cans chopped tomatoes
2 cloves of garlic, crushed
1 tsp mixed herbs
salt and ground black pepper

Pre-heat the oven to 200C.
Place the red pepper, aubergine and courgette into a roasting tray and drizzle with some oil. Bake in the oven for 20-30 minutes.
Fry the onion and garlic in the vegetable oil for a few minutes until soft.
Add the mushrooms and leeks to the onion and fry for about 5 minutes.
Add the roasted red pepper, aubergine and courgette to the onion, mushrooms and leeks.
Add the tinned tomatoes to the vegetables and simmer for about 20 minutes.
Add the mixed herbs and season to taste.
Add the spinach and cook until wilted.
Serve with pasta of your choice.

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