Roasted Vegetable Pasta

kitchensanctuary.com

jadehandmade

20 cherry tomatoes - sliced in half

1 red bell pepper - chopped into chunky pieces

1 yellow bell pepper - chopped into chunky pieces

12 button mushrooms - sliced in half (I like chestnut mushrooms)

1 medium courgette (zucchini) - chopped into chunky pieces

1 large red onion - peeled and sliced into 8 wedges

2 cloves garlic - peeled and minced

2 tbsp olive oil

1 tsp balsamic vinegar

½ tsp salt

½ tsp black pepper

1 tsp dried oregano

1 tsp paprika

2 tbsp tomato puree - (paste in the USA)

240 ml (1 cup) hot vegetable stock

1 tsp vegetarian Worcester sauce - (or regular Worcestershire sauce for non-vegetarian)

1 tbsp cornflour (cornstarch in USA) - mixed with 3 tbsp cold water, to form a slurry

2 tbsp crème fraiche

300 g (10.5 oz) fresh tagliatelle - or swap with your favourite fresh pasta

subheading: To Serve:

20 baby basil leaves

4 tbsp shaved vegetarian Italian-style hard cheese - (or parmesan for non- vegetarian)

Large pinch black pepper

Directions at kitchensanctuary.com

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