Roast Vegetable PastaRoast Vegetable Pasta Roast Vegetable Pasta

Roast Vegetable Pasta

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 20MINS

400g sweet potato, cut into 2cm pieces

400g pumpkin, cut into 2cm pieces

1 large red onion, cut into 8 wedges

2 cloves garlic, peeled, left whole

1 tbs fresh rosemary leaves, finely chopped

1 tbs oil

250ml (1 cup) Campbells Real Stock- Vegetable

1 tsp cornflour

400g cooked pasta (fettuccine or penne)

STEP 1 Pre-heat oven to 180C. Line baking tray with baking paper.

STEP 2 In a bowl, toss the vegetables, garlic and rosemary with oil and 1 tbs of Campbells Real Stock. Place into baking dish. Bake for 35 minutes, tossing vegetables at least once during cooking, or until the vegetables are soft and browned.

STEP 3 Whilst the vegetables are roasting combine 1 tbs of Campbells Real Stock with cornflour. Bring the remaining Campbells Real Stock to the boil in a medium saucepan. Add cornflour mix to the stock, stirring constantly, until stock thickens slightly, then remove from heat.

STEP 4 Add cooked pasta, to stock mixture and toss well. Allow to stand, covered, for 5 minutes until the stock is absorbed.

STEP 5 To serve, toss roasted vegetables through cooked pasta, season with cracked black pepper and top with some shaved parmesan cheese if desired.