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Recipe  •  6 November 2023


Red Roasted Pasta

This homemade pasta sauce is so simple, it feels like you’re cheating.

All you need to do is roast the vegetables of your choice — I recommend onion and capsicum, and, of course, tomato makes a pasta dish. Then blend the vegetables into a smooth sauce. Make sure you add salt and lemon juice to taste. I promise it will be tastier and, naturally, fresher than a store-bought jar.


35 mins, serves 2



2 red capsicums, chopped
1 red onion, diced
1 zucchini, diced
2 tomatoes, diced
200g rigatoni pasta
juice of 1 lemon
finely chopped spinach, vegan parmesan, pine nuts to serve



1 Preheat oven to 185°C fan-bake.

2 Put vegetables on a large oven tray, sprinkle witha dash of oil, plus salt and pepper, and bake for 30 minutes.

3 Meanwhile, cook pasta according to packet instructions until al dente.

4 Place roasted veggies in a blender and blend until smooth. Add salt, pepper and lemon juice to taste.

5 Drain pasta, return to the saucepan and mix in the sauce.

6 Transfer to a serving dish or to plates and garnish with spinach, vegan parmesan and pine nuts.


Add any vegetables you have on hand to the roasted sauce! I love adding pumpkin for a wintery flavour.

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