Method
Step 1: Prepare the Vegetables
Preheat the oven to 200°C (180°C fan).
Place the red pepper, yellow pepper, courgette, red onion, and cherry tomatoes onto a large baking tray.
Add the 4 minced garlic cloves.
Drizzle with 1tbsp olive oil.
Sprinkle over 1tsp dried oregano, 1tsp dried basil, ½tsp salt, and ½tsp black pepper.
Toss everything together until evenly coated.
Step 2: Roast the Vegetables
Place the tray in the preheated oven.
Roast for 25 to 30 minutes.
Stir halfway through cooking.
The vegetables should be tender and lightly caramelised around the edges.
Step 3: Cook the Pasta
While the vegetables are roasting, bring a large saucepan of salted water to a boil.
Add 320g fusilli pasta.
Cook according to the packet instructions until al dente.
Reserve 100ml of the pasta cooking water.
Drain the pasta.
Step 4: Combine Everything
Transfer the cooked pasta to a large mixing bowl or saucepan.
Add the roasted vegetables and any juices from the baking tray.
Toss well to combine.
Add a little reserved pasta water if needed to loosen the mixture.
Step 5: Finish the Dish
Stir through 15g torn fresh basil leaves.
Add half of the 50g grated Parmesan cheese and mix gently.
Taste and adjust seasoning if required.
Step 6: Serve
Divide the pasta between serving bowls.
Sprinkle over the remaining Parmesan cheese.
Top with 30g rocket leaves if using.
Serve immediately.
Tips
For extra protein, add 150g grilled chicken breast or 200g cooked chickpeas.
Crumbled feta cheese works wonderfully as an alternative to Parmesan.
Roasting the vegetables brings out their natural sweetness and adds depth of flavour.
A final drizzle of 1tbsp extra virgin olive oil just before serving enhances the Mediterranean character of the dish.
Preparation time: 15 minutes
Cooking time: 35 minutes
