Meat-free Monday Pasta

Another week of lock down in South Africa and the accessibility to “pop out to the shop” is limited.  Refraining from bi-weekly (or even more) visits to the local store has us thinking of ways to create delicious food with odd bits and pieces from the fridge.

Here’s a left over veggie pasta dish from last week’s veggies which is in the fridge, et voila!



MISE EN PLACE (preparation):

  • Rummage through the fridge for vegetables which can be oven-roasted.
  • Use left over baby tomatoes; especially the ones who seem a little “sad”.
  • Fresh herbs go a long way, however you can also use the dried Italian herbs.
  • Choose your pasta; penne/spaghetti/tagliatelle/fusilli whatever you prefer (or have loads of).

Equipment you will need:

  • Large pot for boiling pasta
  • Chopping board
  • Sharp, clean Chef Knife
  • Roasting tray (for vegetables)
  • Foil (for roasting tray)
  • Grater (for cheese, if you are using any)
  • Serving plate


Serves: 4 portions


500gr Pasta (of your choice) Cooked according to the instructions on the package
8 cups Cubed vegetables (zucchini, eggplant, asparagus, peppers, mushrooms, onion, cubes of pumpkin – anything you have available) Cut the vegetables into uniform sizes to ensure they cook evenly.  Don’t cut them too small as they will roast and decrease in size.
12 cloves Garlic (whole, skin on)  
Small punnet Baby tomatoes  
¼ cup Olive oil Divided into 2; use half for roasting vegetables and half for making the sauce
To taste Salt and freshly ground black pepper  
¼ cup Parmesan cheese; grated Can use any hard cheese you prefer.

Alternatively, you can add dollops of cream cheese to the finished dish for an added creaminess.

¼ cup Fresh parsley If you have available
To taste Chilli flakes Optional


  • Pre-heat oven to 200 degrees Celsius and line a roasting tray with foil.
  • Place the chopped vegetables and whole garlic cloves on a baking sheet then drizzle with half the olive oil, salt, and pepper. Toss well then roast until tender, approximately 18-20 minutes.
  • In the meantime (while vegetables are roasting) prepare the pasta according to package instructions reserving 1/2 cup starchy cooking liquid.

While the vegetables are roasting, cook the pasta and reserve a bit of the salty, starchy cooking liquid for later. 

  • Strain pasta then return to the warm cooking pot.
  • Toss the mixed, roasted vegetables into the pasta pot along with the reserved cooking liquid, remaining olive oil, Parmesan, parsley, and chilli flakes (if you are using). Add just enough of the reserved cooking liquid to create a silky, smooth sauce then sprinkle with fresh parsley to serve.
  • Check for seasoning and adjust accordingly before serving.
  • Add fresh basil leaves or appropriate herbs.

Can be served warm, room temperature or chilled.



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