Roast tomato, eggplant and pesto fettuccine

Cooking Vegetarian Roast tomato, eggplant and pesto fettuccine

This vibrant vegetarian pasta is ready in just 40 minutes.

Lables: Low kilojoule Vegetarian Egg free Fish free Shellfish free Soy free
  1. Preheat oven to 180C/160C fan forced. Place tomato, cut-side up, on a lined tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 25 minutes or until tender and lightly caramelised.
  2. Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium heat. Cook chilli and garlic, stirring, for 30 seconds or until aromatic. Add eggplant and cook, stirring, for 8 minutes or until tender. Season well.
  3. Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return to saucepan. Add tomato, eggplant mixture and liquid to pan. Toss to combine.
  4. Combine pesto, water and remaining oil in a small bowl. Divide pasta among serving plates. Top with a dollop of pesto mixture and scatter with pecorino.

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200g grape tomatoes, halved
60ml extra virgin olive oil
1/2 tsp caster sugar
1 fresh long red chilli, deseeded, finely chopped
1 garlic clove, crushed
1 eggplant, cut into 1cm pieces
300g Barilla Fettuccine Rigate pasta
2 tbs bought basil pesto
1 tbs water
Pecorino, shaved, to serve

Adv

Autors
Preparation time
5
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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