Spaghetti Aglio e Olio with Roasted Vegetables

 
15 MINS 

 25 MINS

Serves 6-8 people

METHOD

1. Preheat the oven to 200°C (180°C for fan ovens).

2. In a large baking dish, toss the sliced courgette, red and yellow peppers, and diced aubergine with 2 tablespoons of olive oil. Season with salt and black pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelised

3. While the vegetables are roasting, bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

4. In a large frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes golden and fragrant. Be careful not to burn the garlic.

5. Add the cooked spaghetti to the frying pan with garlic and red pepper flakes. Toss the spaghetti with the infused oil.

6. Gently fold in the roasted vegetables until they are evenly distributed throughout the spaghetti.

7. Adjust the seasoning with salt and black pepper as needed. Garnish the spaghetti aglio e olio with fresh chopped parsley.

8. Divide the spaghetti aglio e olio with roasted vegetables among plates. Optionally, sprinkle with grated vegan Parmesan or nutritional yeast before serving.

HANDY TIP

Reserve a small cup of pasta cooking water before draining. If the spaghetti aglio e olio seems a bit dry, add a splash of the pasta water to create a silky sauce that clings to the pasta. For added richness, drizzle a bit of extra olive oil over the finished dish. Experiment with additional roasted vegetables like cherry tomatoes or mushrooms for extra flavour and texture.