Roast Veg Pasta

Suitable for vegetarians. Serves 2.

Ingredients:

• 200g farfalle pasta, 
• 1 red onion, 
• 1 red pepper, 
• 6-8 chestnut mushrooms, 
• 1 courgette, 
• 4 medium sized tomatoes (or 8 cherry tomatoes), 
• 4-5 cloves garlic, 
• 1/2 cup chopped olives, 
• 2 tsp dried oregano, 
• 2 tsp dried rosemary, 
• 1 tsp sage, 
• 1/2 tsp chilli flakes (more or less depending on spice preference), 
• 1 tbsp tamari or soy sauce, 
• 2 tbsp olive oil, 
• juice of half a lemon, 
• 2 tbsp pesto, 
• feta cheese for garnish, 

Method:

• Roughly chop the pepper into large chunks. Chop the onion into eighths. Chop the courgette into large coins. Chop the tomatoes into quarters. Roughly chop the mushrooms. Slightly crush the garlic, remove the skin, and chop in half.
• Add all the chopped veg and the olives to a baking dish.
• Add the dried herbs along with the tamari or soy sauce and the olive oil. Mix to combine.
• Place the dish in a preheated oven at 200 degrees celsius and roast for 30-35 minutes. 
• Cook and drain the pasta.
• Once the vegetables are soft, remove from the oven and season to taste with salt and pepper.
• Add lemon juice.
• Add the pasta directly into the baking dish and mix until the oil and juices from the dish have thoroughly coated the pasta.
• Add the pesto in dollops to the top of the pasta. For homemade pesto, see previous recipe for Trash Pesto.
• Serve and garnish with crumbled feta.