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Roasted vegetable and tomato pasta pots

by Stirling Council

Makes 20 portions

 

Ingredients

  • 60ml Vegetable oil
  • 200g Onions
  • 30g Garlic puree
  • 300g Carrots
  • 300g Sweet potati
  • 150g Red peppers
  • 150g Leeks
  • 5g Mixed herbs
  • 2.5kg Chopped tomatoes (tinned)
  • 200g Cheddar cheese
  • 800g Pasta shells
  • 50g Vegetable bouillon
  • 20g Sugar

Method

  1. Chop the vegetables to your preference.
  2. Sauté the onion and garlic in oil, add the other vegetables and roast in the oven until browned.
  3. Place all roasted vegetables in a saucepan with the tomatoes, mixed herbs, bouillon and sugar.
  4. Simmer covered for 15 minutes then blend to a smooth sauce
  5. Meanwhile cook the pasta shells; drain and toss in the sauce.
  6. Serve in a pasta pot sprinkled with or without cheese.

Tips and variations

Use whatever vegetables are in season in this dish. 

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