Mediterranean Vegetable and Pesto Pasta

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Ingredients

• 1 large red onion, cut into wedges
• 1 large aubergine, cubed
• 1 large courgette, cubed
• 2 red peppers, chunked
• 2 tbsp olive oil
• sea salt and black pepper
• 2-3 sprigs fresh rosemary (or 1 tsp dried)
• 3-4 tbsp green basil pesto (shop-bought or homemade if you're feeling adventurous)
• 120g rigatoni pasta (or penne)
• 100g feta cheese, crumbled
• fresh basil leaves, to serve
• Parmesan cheese, grated, to serve

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Line a large roasting tray with foil.
3. Separate the onion wedges slightly and scatter on the tray.
4. Cut the aubergine, courgette and peppers into roughly 1.5cm chunks and add to the tray.
5. Season generously with salt and pepper, scatter over the rosemary, then drizzle with olive oil.
6. Toss everything together with your hands until well coated.
7. Roast for 20-25 minutes, turning once halfway through, until the vegetables are tender and lightly charred.
8. Meanwhile, bring a large pot of salted water to the boil.
9. Cook the pasta according to packet instructions (usually 9-11 minutes).
10. Reserve a mugful of pasta water before draining.
11. Remove the roasted vegetables from the oven and stir through the pesto while still hot.
12. Add the drained pasta and toss everything together, adding a splash of pasta water if needed to help coat everything.
13. Crumble over the feta and gently mix through.
14. Serve immediately, scattered with fresh basil and grated Parmesan if desired.

Cook's notes

Try substituting with butternut squash, cherry tomatoes or asparagus depending on the season.

The key is cutting everything to a similar size so it roasts evenly.