Roast Mediterranean Vegetable Mafalde

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I took inspiration from the halloumi and mediterranean veg traybake already on Felly Bull to make this roast mediterranean vegetable mafalde recipe.

The vegetables end up beautifully roasted and full of flavour, with a slight warmth from the cumin and chilli flakes. Combined with the ribbons of pasta, it's a lovely summery vegetarian dish.

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How to make this Roast Mediterranean Vegetable Mafalde

Ingredients

• 2 courgettes, quartered lengthways, deseed then cut into chunks
• 2 peppers (any colours), deseeded and cut into chunks
• 1 red onion, cut into slim wedges
• 3 large cloves garlic, skins left on
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 300g cherry tomatoes
• 1 tbsp fresh oregano, leaves only or 1 tsp dried oregano
• 0.25 tsp cumin seeds
• 0.5 tsp dried chilli flakes
• 300g mafalde pasta (see Tips)

Instructions

1. Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, peppers, onion and garlic with the olive oil, balsamic vinegar, salt and pepper in a large roasting tin or shallow baking dish.  Roast for 10 minutes.
2. Stir in the cherry tomatoes and oregano. Sprinkle over the cumin seeds and chilli flakes. Roast for another 20 minutes until the tomatoes start to burst and release juice.   After 5 minutes, cook the pasta in boiling salted water according to the packet instructions, then drain in a colander.
3. Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in.  Toss the cooked mafalde through the roasted vegetables and serve.

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Roast Mediterranean Vegetable Mafalde

By: Deborah

The vegetables end up beautifully roasted and full of flavour, with a slight warmth from cumin and chilli flakes. Combined with ribbons of pasta, it's a lovely summery vegetarian dish.

PREP: 15 minutes minutes

COOK: 30 minutes minutes

TOTAL: 45 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4 people

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Ingredients

• 2 courgettes quartered lengthways, deseed then cut into chunks
• 2 peppers (any colours) deseeded and cut into chunks
• 1 red onion cut into slim wedges
• 3 large cloves garlic skins left on
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 300 g (10.6 oz) cherry tomatoes
• 1 tbsp fresh oregano leaves only or 1 tsp dried oregano
• 0.25 tsp cumin seeds
• 0.5 tsp dried chilli flakes
• 300 g (10.6 oz) mafalde pasta (see Notes)

Instructions

• Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, peppers, onion and garlic with the olive oil, balsamic vinegar, salt and pepper in a large roasting tin or shallow baking dish. Roast for 10 minutes.
• Stir in the cherry tomatoes and oregano. Sprinkle over the cumin seeds and chilli flakes. Roast for another 20 minutes until the tomatoes start to burst and release juice. After 5 minutes, cook the pasta in boiling salted water according to the packet instructions, then drain in a colander.
• Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Toss the cooked mafalde through the roasted vegetables and serve.

Notes

• Mafalde is a flat and wide, ribbon-shaped pasta that I buy from Amazon.   Tagliatelle can be used as an alternative.
• This roast mediterranean vegetable mafalde recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• pasta dishes
• vegan and vegetarian dishes

Nutrition

Calories: 440kcal | Carbohydrates: 71g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 612mg | Potassium: 792mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2525IU | Vitamin C: 114mg | Calcium: 79mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS mafalde pasta, mediterranean vegetables, pasta, ribbon pasta, roast vegetables, summer food, vegan, vegetarian

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