I’ve not posted very much over the last few weeks because I’ve been super busy at work, which completely saps my creativity. Things are calming down now, and I’ve finally got my cooking mojo back! I’ve been celebrating today with this simple spicy veggie pasta (recipe below).
Recipe (serves 2)
- A selection of veggies. I used onion, tomato, aubergine/eggplant, and courgette/zucchini. Other good options include squash, sweet potato, pepper or fennel.
- Two tablespoons oil
- 150g wholemeal pasta
- 1 tablespoon harissa paste, or to taste
- 1 tablespoon tomato puree
Preheat the oven to 200˚C. Chop the vegetables into roughly bite-sized pieces, transfer to a roasting tin, toss in the oil and season with salt and pepper. Roast until tender and starting to brown around the edges, around half an hour.
Meanwhile, cook the pasta according to the instructions on the packet. Drain and return to the pan. Add the harissa and tomato puree and the roasted vegetables. Mix well, adding a splash of water if it looks a bit dry.
Serve with some tasty protein, such as beans or marinated grilled tofu. We were feeling slightly less classy than that today, so we topped it with some vegetarian hot dogs. Yum.