This uses almost the same ingredients as the recipe in my previous post, Pesto Gnocchi. Since all of my ingredients for the week had to be planned (and fit in the car) it made sense to buy things that could be used in a variety of dishes. Despite the similarity in vegetables, this utilises a different carb, sauce, and cooking method to make something that tastes completely different. As always, adjust your quantities to how much food you want.
Ingredients
- Pasta (I like this best with conchligilie but I could only get rigatoni)
- Pasta sauce (my favourite is Lloyd Grossman, this time wild mushroom)
- Chestnut mushrooms
- Red onion
- Red pepper
- Sundried tomatoes (including the oil)
- A smattering of chilli, Herbs de Provence, and garlic
Method
- Preheat the oven to 200C and mix the chopped veggies (excluding the tomatoes) in a casserole dish or baking tray with a splash of tomato oil.
- Leave in the oven for ten minutes, and then mix in the seasoning with a drizzle more oil and the sundried tomatoes before placing in the oven.
- Add the pasta to boiling water and cook until tender.
- Once the pasta is cooked (10-12 minutes), drain away the water. By now the vegetables should have been cooking for approximately 25 minutes and should be ready to mix in with the pasta in the saucepan. Mix in the sauce and serve.
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