Roasted Vegetable and Sausage Pasta

, from Issue #24, page 70. September, 2015
Photography Nick Tresidder.
    Roasted Vegetable and Sausage Pasta

    Serves: 4

    INGREDIENTS

    1x 400 gram tin crushed Italian tomatoes
    4 tablespoons olive oil
    3 cloves garlic, crushed
    2 teaspoons dried oregano
    2 zucchini, sliced 2 cm pieces
    250 grams button mushrooms, halved
    1 red onion, peeled and cut into thin wedges
    1 small eggplant, diced
    1 red capsicum, thinly sliced
    1⁄2 small cauliflower, cut into small florets
    sea salt and freshly ground pepper
    3 coarse textured sausages, about 500 grams

    To serve
    300 grams dried spaghetti
    2 tablespoons balsamic vinegar
    handful basil leaves
    freshly grated Parmesan cheese
    grilled ciabatta

    METHOD

    Preheat the oven to 200°C.

    Put the tomatoes, olive oil, garlic and oregano in a large bowl. Add all the remaining ingredients except the sausages and stir to combine well.

    Tip onto a large, lined baking tray and spread to an even layer. Season well.

    Roast for 30 minutes, turning once.

    Remove the skins from the sausages and break into large bite-sized pieces. Add to the vegetables and turn to combine. Cook for a further 30 minutes until the vegetables are tender and golden and the sausage is cooked.

    Pasta: Cook the pasta in plenty of boiling, well-salted water until al dente. Drain well and tip into a large serving bowl. Stir the balsamic vinegar and basil through the vegetables and tip the whole lot over the pasta. Top with freshly grated Parmesan. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.