Pasta + roasted vegetables

This recipe for pasta with roasted pepper, cherry tomatoes and aubergine.

Serves 2

If you don’t want to make it fresh, store-bought pesto will suffice.


1 medium red pepper, de-seeded and sliced into chunks

1 medium aubergine, sliced

8-10 cherry tomatoes

125g soft goat’s cheese

Olive oil

Salt and black pepper

For the pesto:

A handful of fresh basil leaves

35-40g parmesan cheese, grated

1 garlic clove, peeled

1 tbls pine nuts

Salt and black pepper


1. Pre-heat the oven to 200C

2. Brush the aubergine slices with olive oil then season with salt and pepper. Fry over a high heat until browned, using a little more olive oil as necessary. Transfer to a non-stick baking tray.

3. Fry the red pepper in oil until slightly soft and brown at the edges. Transfer to the baking tray.

4. Add the tomatoes to the baking tray and place the goat’s cheese (sliced or crumbled) on top of the aubergine slices. Drizzle everything with a generous amount of olive oil and place in the oven for 20-25 mins. until the tomatoes burst their skins, the cheese melts and the peppers begin to blacken.

5. Meanwhile, make the pesto. Combine all the pesto ingredients in a blender and whizz until you have a smooth mixture. Add a little more olive oil if necessary.

6. Cook the spaghetti in plenty of boiling water for the recommended time. Drain and return to the pan and stir in the pesto.

7. Turn the spaghetti onto serving plates and spoon on the vegetables from the baking tray, scraping up all the juice and remaining bits.

This recipe is from the New Mediterranean Meals collection by Mark Harrison, which contains more than 150 original recipes. You can buy it on a fully indexed and searchable CD for just 5 euros. Contact to order your copy.

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