Balsamic Roasted Vegetable Fusilli

Pasta is always a crowd pleaser. This recipe is a double win as it can be done practically with any vegetable you have in the fridge. In fact, I call this recipe the Fridge Cleanout Pasta. 

This dish can be served hot, cold or at room temperature – it will be tasty regardless of the temperature (so I guess it’s a triple win then!)

Side note:

The vegetables used in this recipe are seasonal. Feel free to use any vegetable that is in season (ex: pumpkin, butternut squash and brussel sprouts in Autumn/Winter)

Ingredients:

For the Balsamic Marinade

• 3 tablespoons Il Torrone Balsamic Vinegar
• 3 tablespoons Good Earth Cold Pressed Organic Rapeseed Oil
• 2  teaspoons wholegrain mustard
• 3 cloves of garlic, minced
• 2 teaspoons Good Earth Italian Seasoning
• 1 teaspoon pink himalayan salt

For the roasted vegetables 

• 1-2 red onions
• 1 eggplant
• 2 medium courgettes/marrows/zucchini
• 1- 1/2 each of yellow, red and green bell peppers
• 200g button/portobello mushrooms
• a handful of cherry tomatoes
• two tablespoons sliced olives

For the pasta

• 500g Good Earth Organic Wholewheat Fusilli Pasta
• 200ml Alpro Soya Cuisine Light
• 3-4 tablespoons Il Torrone Balsamic Vinegar
• 75g Green Vie Parmeggiano Grated

Directions:

• Preheat oven at 200 degrees
• In a large bowl, put all the ingredients listed under the Balsamic Marinade and whisk well until combined
• Cut all the vegetables in to bite-sized cubes
• Add all the vegetables (except for the olives) into the balsamic marinade and coat well
• Spread the marinated vegetables evenly onto a lined sheet pan
• Roast for 30-45 minutes, tossing them halfway

• Meanwhile, cook pasta according to directions and drain
• Combine the cooked pasta, soya cream, balsamic vinegar and parmesan cheese
• Carefully mix in the roasted vegetables and the olives with the pasta
• Optional: Drizzle more balsamic vinegar and top with red pepper flakes or extra grated parmesan cheese

Enjoy!