I am tempted to start this post by saying “if a rat can make ratatouille, you can definitely make this Roasted Ratatouille Pasta too.” But I am not sure if I should be using a rat as an example. I mean, it does not seem nice to compare you lovelies out there to a rat, so I shall start with a different approach.
Hello hello. So, after what seems like ages, Donald Trump has left the office! How do you guys feel about it? I personally thought we would have to see someone drag him out of the White House, but I am glad to see him walking hand-in-hand with his wife on the red carpet leaving to that resort-life. That man has offered us enough entertainment for the past four years. Thank you, Trump. I now can look forward to shopping in the USA sometime down the future. (Read: When it’s raining moolah)
I am a sucker for roasted vegetables. I know I just jumped from shopping in America to roasting vegetables. This is basically me. I jump topic like crazy. I can be talking about world issues and in the 10 seconds, I am talking about a new cake recipe.
Now, talking about roasted vegetables which I SUPER love. Those that you season with olive oil, garlic, black pepper and herbs.. oh YUM! People don’t really have to bother serving me fancy food when I come over. Just give me a bowl of roasted vegetables and I promise I would sit in a corner happily and chatting away, of course, expect the occasional jumping of topics. Which reminds me of the huge pumpkin that I have on my kitchen counter waiting to be roasted.
Since I love roasted vegetables and I love pasta too, I decided to bring these two together and while I added some prawns in the pasta, this is definitely optional. I was cooking these for some guests and I didn’t want them to think “…she’s just offering us vegetables!?” and I might have “taste tested” a lot of the roasted vegetables of the pan.
Anyways, as always I hope you guys would give this recipe a try. Leftovers are still yummy so it is good for meal preps too. You can bulk up the protein with some boiled eggs or even a nice slice of roasted salmon. Btw, do you guys roast pumpkin with or without the skin? I usually do it sans the skin till last weekend. I’m gonna be roasting pumpkin tomorrow and I am excited to eat the skin! Hmm, am I jumping of topics again? My apologies. I shall leave you with a video of this Roasted Ratatouille Pasta in action. Enjoy!!
- 3 peppers (I used red, green and yellow)
- 2 eggplant
- 2 zucchini
- 350g cherry tomatoes
- 1 large onion
- 3 tbsp olive oil
- 4 garlic, grated/minced
- 1 tbsp chopped fresh thyme
- Salt and black pepper to season
- 1 packet of spaghetti
- 3 tbsp olive oil
- 4 garlic, grated/minced
- 400g prawns, shelled
- 1 tbsp chilli flakes
- Salt and black pepper to taste
- ¼ cup parmesan
- Preheat oven to 200 degrees Celsius.
- Mix all the seasoning for the vegetables in a bowl and set aside.
- Cut the tomatoes into halves.
- As for the rest of the vegetables, cut them into big cubes.
- Pour the seasoning on the vegetables and grill for about 45-60 minutes till slight char.
- Cook pasta as per instructions on the packaging.
- Set aside 1 cup of the pasta water.
- In a frying pan, add 3 tbsp of olive oil and sauté garlic.
- Add the prawns and fry for a few minutes.
- Mix in the chilli flakes.
- Add the cooked spaghetti and fry for a minute or so.
- Add pasta water and season with salt and black pepper.
- Mix in all of the roasted vegetables.
- Once combined, top with parmesan.
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