Roasted meditiranian vegetable and chorizo pasta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees.

Step 2

Prep the roasted vegetables by chopping the peppers and courgetts into small bit sized pieces. Then pull of 3 large or 4 small cloves of garlic off of the bulb but dont peel them.

Step 3

Start by roasting the peppers in a small amount of olive oil for 15 minuets.

Step 4

Then add the courgettes and garlic to the roasting dish with the peppers before returning it to the oven to continue cooking for another 15-20 minuets or until everything is soft.

Step 5

Mean while finely slice the onion and chop the chorizo into small bit sized pieces.

Step 6

While the vegetables are finishing roasting add the chorizo to a pan and start to cook on a very low heat stiring all the time. When the fat starts to come out of the chorizo add the onions and continue to cook till the onions have fully softened which should take around 10 minuets.

Step 7

Once the roasted vegetables are cooked bring them out of the oven. You will need to pick out the cloves of garlic, peel it and then mash it into a paste. To do this I use the back of a butter knife to crush the garlic against my chipping board.

Step 8

Add the roasted vegetables, garlic paste, tinned tomatoes and seasoning to the pan with the onions and chorizo. Cover and cook the sauce on for 10-15 minuets on a low heat to let the flavours blend. If the sauce looks a little dry you can add a couple of tablespoons of water at this stage.

Step 9

Once the sauce is done bring a pan of water to the boil and cook the pasta as per the instructions on the pack.

Step 10

Serve the pasta with the sauce topped and top with parmasan.