Roasted Vegetables Pasta

It seems eating pasta has been a journey. It started with eating macaronis in childhood and went on to eating pasta in standard white or red sauces. We eventually got the taste of other sauces like the pink / orange sauce and the pesto-green sauce. And finally, even that became boring, making us seek for something 'different'. 

So, taking inspiration from a few restaurant menus and food blogs, we decided to experiment and make something new - Roasted vegetables bow-tie pasta. We always thought 'dryish' pastas are not fun at all. Well, not any more!

Ingredients

4 cloves of Garlic

2 Medium Pink onions – Coarsely chopped

3 Medium Tomatoes – finely chopped

½ Eggplant – finely chopped

Baby Corn – Chopped

Zuccini – Chopped

French beans – Chopped

Boiled Bow tie Pasta (It has small crevices that store bunches of flavours!, we used wheat pasta)

Fresh Basil leaves

Oregano

Rosemary

Chilli Flakes

Salt

Pepper

2 Cheese Slices

Method

1. In a skillet, heat olive oil and add chopped garlic, raw oregano, and rosemary. Add onions to it and toss till golden in colour.

2. Add other vegetables on a baking sheet. Drizzle generous quantity of olive oil and a bit of salt. Roast the veggies for 20 mins at 220 degrees till they turn soft. The roasted tomatoes and eggplants go together very well, and more than compensate for the absence of a sauce.

4. Mix together all the ingredients - onions, roasted vegetables, and boiled pasta. 

5. Top it with oregano, chilli flakes, salt and freshly crackled black pepper.

6. Put layers of pasta with some cheese and fresh basil. Add another layer and bake for 10 mins and serve.