Pantry Pasta with Roasted Vegetables

Instructions

Tip: tap Start Cooking for hands-free step mode with built-in timers.

1. 1

   Preheat your oven to 200°C (400°F). Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized. (Visual cue: vegetables are tender and lightly browned).

   20 min timer
2. 2

   While vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. (Visual cue: pasta is cooked through but still firm to the bite).

3. 3

   In a large saucepan or skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. (Visual cue: onion is translucent).

   5 min timer
4. 4

   Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Sauté for 1 minute until fragrant. (Visual cue: garlic is aromatic, not browned).

   1 min timer
5. 5

   Pour in the canned diced tomatoes (undrained). Bring the sauce to a simmer, then reduce heat and let it cook for 10-15 minutes, stirring occasionally, allowing flavours to meld. (Visual cue: sauce has thickened slightly).

   15 min timer
6. 6

   Drain the cooked pasta, reserving about 1/2 cup of the pasta water.

7. 7

   Add the drained pasta and roasted vegetables to the tomato sauce. Toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. (Visual cue: pasta and vegetables are evenly coated in sauce).

8. 8

   Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Serve hot, topped with grated Parmesan cheese if desired.

Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.