Wusthof Roasted Five-Veg Pasta

Super simple
Super simple
Super simple
Super simple
1:00 h

We love simple and healthy here at BOSH! HQ, and this Roasted Five-Veg Pasta certainly does the job.

The key to achieving the perfect sliced and diced veggies is to use a sharp high-quality knife, and for us, it just has to be the WÜSTHOF Chef’s Knife. We bought ours years ago and use them every single day.

Start cooking ➞




For the sauce

<item-todo-done>2 red onions<item-todo-done><item-todo-done>5 cloves garlic<item-todo-done><item-todo-done>30g basil<item-todo-done><item-todo-done>2 medium courgettes<item-todo-done><item-todo-done>2 medium red bell peppers<item-todo-done><item-todo-done>1 medium aubergine<item-todo-done><item-todo-done>300g cherry tomatoes<item-todo-done><item-todo-done>50g pitted Kalamata olives<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>700ml good quality passata<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done>

For the pasta

<item-todo-done>500g dried pasta<item-todo-done>

Before you start

Preheat oven to 180*C fan | Lasagne dish / roasting tin | Kettle boiled

Prepare the vegetables

  • Peel and finely chop the onion.
  • Peel and finely slice the garlic cloves.
  • Separate the basil stems from the leaves, finely chop the stems and reserve the leaves for later.
  • Trim the courgette and cut into chunks.
  • For the pepper, remove the stem and seeds, then cut into chunky slices.
  • Finally, chop the aubergine into 2cm chunks.

Get ready to roast

  • Add all your prepped vegetables to a roasting tin, along with the olives, cherry tomatoes, capers and passata.
  • Drizzle over the olive oil, balsamic vinegar, a sprinkle of sugar and add big pinch of salt, then mix well.
  • Roast in the oven, stirring occasionally, for 45-50 minutes, or until soft and turning golden.
  • Once soft, stir through the reserved basil, baby spinach and nooch.

Cook the pasta

  • Bring a large pot of salted water to the boil, and cook pasta according to the instructions on the packet.
  • One cooked, drain and add to the vegetable mix.
  • Taste and season to taste with more salt, pepper, sugar and nutritional yeast.
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