Recipe submitted by: @cheriedenhamcooks
Do you ever find yourself staring into your fridge, wondering what to make for dinner with the odds and ends left inside? Well, we’ve got you covered with this delicious fridge-raid roasted vegetable pasta recipe! With just a few simple ingredients, you can create a mouth-watering pasta dish that’s bursting with flavour.
Not only is this recipe delicious, but it’s also a great way to reduce food waste and save money. Did you know that around one-third of all food produced in the world is lost or wasted? By using up ingredients that may have otherwise gone to waste, you can help to reduce your carbon footprint and contribute to a more sustainable future. Plus, it’s a great way to save money and make the most of what you have on hand.
Now, let’s talk about the flavours in this dish. This dish is a celebration of flavour and a feast for the senses. The sweetness of the roasted peppers, caramelised onions, and juicy baby tomatoes all come together with al dente pasta to create a satisfying meal that will leave you feeling nourished and satisfied. The freshness of the green beans adds a crisp texture, while the Aleppo pepper provides a subtle warmth that balances perfectly with the sweetness of the roasted vegetables. The shaved Parmesan cheese on top adds a nutty, salty flavour that brings all the ingredients together in perfect harmony.
But what if you have some leftover roasted vegetables in your fridge that you’re not sure what to do with? Don’t worry, you can still make this delicious pasta dish! Simply chop up the leftover vegetables and mix them in with the rest of the ingredients. The flavours will still be delicious and you’ll be reducing food waste at the same time.
So, next time you’re staring into your fridge, don’t panic. Use up those odds and ends to create a delicious and nutritious meal that’s easy on the wallet and big on flavour. Plus, you’ll be doing your part to reduce food waste and contribute to a more sustainable future. It’s a win-win!
Ingredients
- 2 onions, finely sliced
- 3 tablespoons of olive oil
- 2 cloves of garlic, crushed
- 2 red peppers, halved and deseeded
- 2 yellow peppers, halved and deseeded
- 1 bunch of green beans, topped and sliced into thirds
- 1 punnet of baby tomatoes, sliced
- 500g Girandole pasta
- Pinch of Aleppo pepper
- 1 bunch of basil
- Parmesan cheese, shaved
- Extra virgin olive oil
- Salt and pepper
Method
- Preheat the oven to 180°C fan/400°F/GM6/Aga-Roasting oven middle shelf.
- In a large pan, caramelise the onions slowly in 3 tablespoons of olive oil with a pinch of sea salt flakes for around 10 minutes.
- Place the halved and deseeded peppers on a lined baking sheet, cut side down, and drizzle with olive oil. Roast in the oven for 30 minutes.
- Bring a pan of salted water to a boil and blanch the green beans for 3 minutes. Plunge them into ice-cold water to refresh and maintain their bright green colour. Drain and place them on kitchen paper to remove excess water.
- On a separate lined baking sheet, place the sliced baby tomatoes sliced side up, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10 minutes.
- Remove the roasted peppers from the oven and place them in a Tupperware with a lid. Let them steam in the box to make it easier to remove their skin when they are cooler.
- Boil the pasta according to the package instructions, then drain.
- In a large mixing bowl, combine the cooked pasta, roasted tomatoes with their cooking juices, caramelized onions, sliced green beans, and roasted peppers (peeled and sliced). Toss to combine.
- Add a pinch of Aleppo pepper, fresh basil leaves, shaved Parmesan cheese, and a good glug of extra virgin olive oil. Mix until everything is evenly coated.
- Season with salt and pepper to taste.
- Serve hot with wafer-thin slithers of Parmesan cheese and a drizzle of extra virgin olive oil. Enjoy!
